Effects of different yeast fermentations on the quality of Xinjiang peach wine

doi:10.6048/j.issn.1001-4330.2025.07.023

Xinjiang Agricultural Sciences ›› 2025, Vol. 62 ›› Issue (7): 1784-1793.DOI: 10.6048/j.issn.1001-4330.2025.07.023

• Fruits and vegetables and processing column • Previous Articles Next Articles

Effects of different yeast fermentations on the quality of Xinjiang peach wine

WANG Zhize¹^,²(), TAN Huilin¹(), ZHU Youjuan², LI Juan¹, NIU Guiyang¹, ZHANG Zhidong³(), WANG Lilin⁴

1. Aksu Inspection and Testing Center, Aksu Xinjiang 843000, China
2. Aksu Vocational and Technical College, Wensu Xinjiang 843100, China
3. Institute of Microbiology Xinjiang Uygur Autonomous Region Academy of Agricultural Sciences, Wensu 843100, China
4. Key Laboratory of Intensive Processing of Characteristic Agricultural Products in Southern Xinjiang of XPCC / College of Food Science and Engineering, , Aral Xinjiang 843300, China

Received:2024-12-24 Online:2025-07-20 Published:2025-09-05
Correspondence author: TAN Huilin, ZHANG Zhidong
Supported by:
Tianshan Talents - Young Science and Technology Top-notch Talents Project(2022TSYCJC0040);Key R & D Program Project of Xinjiang Uygur Autonomous Region(2022B02026-5)

不同酵母发酵对新疆毛桃果酒品质的影响

王治泽¹^,²(), 谭慧林¹(), 朱友娟², 李娟¹, 牛贵洋¹, 张志东³(), 王丽玲⁴

1.阿克苏地区检验检测中心, 新疆阿克苏 843000
2.阿克苏职业技术学院, 新疆温宿 843100
3.新疆维吾尔自治区农业科学院微生物研究所, 乌鲁木齐 830091
4.塔里木大学食品科学与工程学院/南疆特色农产品深加工兵团重点实验室, 新疆阿拉尔, 843300

通讯作者: 谭慧林,张志东
作者简介:王治泽(1982-),男,高级工程师,硕士,研究方向为食品加工与检测,(E-mail)273577631@qq.com
基金资助:
天山英才-青年科技拔尖人才项目(2022TSYCJC0040);第三次新疆综合科学考察项目(2022xjkk1200);新疆维吾尔自治区重点研发计划项目(2022B02026-5);新疆维吾尔自治区重点研发计划项目(2022B02024-4)

Abstract

Abstract:

【Objective】 In order to screen suitable fermentation strains of Saccharomyces cerevisiae for Xinjiang peach fruit wine. 【Methods】 Xinjiang peaches were used as raw materials, and seven strains of commercial yeasts were selected to ferment the fruit wine. And then, the physicochemical indicators, antioxidant substance content, DPPH, and superoxide anion scavenging rates were measured. During the process, Principal Component Analysis (PCA) was employed for analysis and comprehensive evaluation. Additionally, sensory flavor evaluation was conducted using the fuzzy comprehensive evaluation method. 【Results】 Significant differences were observed in the physicochemical properties and sensory characteristics of Xinjiang peach fruit wines prepared using different commercial yeasts. The total acid content of the fruit wine fermented by the SB yeast was the lowest at 4.8 g/L, while that of the PE yeast was the highest at 7.5 g/L. The total polyphenol content of the fruit wine made with the RW yeast was the lowest at 143.4 mg/L, whereas that of EC yeast was the highest at 214.7 mg/L. The cumulative contribution rate of the three principal components reached 80.904%, which adequately reflected the overall quality of the fruit wines, with the highest ranking achieved by the wine fermented using SB yeast.The wine sample fermented by the SB yeast had the highest score of 85.1, while the sample with yeast BV818 had the lowest score of 68.9. 【Conclusion】 SB yeast is more suitable for the production of Xinjiang peach wine, as the wine it produces has the best quality and flavor.

Key words: Xinjiang peach; fruit wine; Saccharomyces cerevisiae; principal component analysis; fuzzy comprehensive evaluation

摘要：

【目的】筛选出适宜新疆毛桃果酒加工的优良酵母。【方法】以新疆毛桃为酿酒原料,选取7种商业酿酒酵母发酵制备果酒,分别测定成品果酒中的理化指标、抗氧化性物质含量和DPPH、超氧阴离子清除率,利用主成分分析(PCA)法进行综合评价;采用模糊综合评价法评价感官风味。【结果】不同商业酵母制备的新疆毛桃果酒理化及感官存在显著差异。SB酵母酿制的果酒总酸含量最低为4.8 g/L,PE酵母最高则为7.5 g/L;RW酵母酿制的果酒总多酚含量最低为143.4 mg/L,EC酵母最高则为214.7 mg/L;从10个指标中提取了3个主成分,主成分的累计贡献率达到80.904%,能较好体现果酒的综合品质,排名最高为SB酵母。SB酵母发酵的酒样评分最高,为85.1分,酵母BV818评分最低,为68.9分。【结论】 SB酵母更为适宜新疆毛桃果酒酿造,其酵造的果酒品质和风味最佳。

关键词: 新疆毛桃, 果酒, 酿酒酵母, 主成分分析, 模糊综合评价

CLC Number:

TS26
S662.1

WANG Zhize, TAN Huilin, ZHU Youjuan, LI Juan, NIU Guiyang, ZHANG Zhidong, WANG Lilin. Effects of different yeast fermentations on the quality of Xinjiang peach wine[J]. Xinjiang Agricultural Sciences, 2025, 62(7): 1784-1793.

王治泽, 谭慧林, 朱友娟, 李娟, 牛贵洋, 张志东, 王丽玲. 不同酵母发酵对新疆毛桃果酒品质的影响[J]. 新疆农业科学, 2025, 62(7): 1784-1793.

Figures/Tables 10

References 29

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质量指标 Quality indexes	等级 Grade
质量指标 Quality indexes	优Excellent	良Good	中Middle	差Bad
外观(10分) Exterior	色泽呈黄色,酒体透亮,有光泽,无悬浮物和沉淀	色泽呈黄色,光泽暗淡,酒体透亮,无明显悬浮物	色泽呈黄色,偏暗,存在少量悬浮物或沉淀	色泽偏暗、颜色深,偏暗,有明显悬浮物或沉淀
香气(30分) Sweet smell	果香和酒香浓馥幽雅,协调悦人	果香和酒香明显,香味协调,无异味	果香和酒香较淡,但无异味	果香、酒香均不足,或有异味,不协调
滋味(40分) Taste	酸甜可口,酒体丰满,有新鲜感,无苦味,舒服,爽口,回味绵延	酒质柔顺,柔和爽口,酸甜适当	酒体协调,纯正无杂	酒体寡淡、不协调,或有其他明显的缺陷
典型性(20分) Typicality	风格独特、优雅无缺	典型明确,风格良好	有典型性,不够怡雅	无典型性

质量指标 Quality indexes	等级 Grade
质量指标 Quality indexes	优Excellent	良Good	中Middle	差Bad
外观(10分) Exterior	色泽呈黄色,酒体透亮,有光泽,无悬浮物和沉淀	色泽呈黄色,光泽暗淡,酒体透亮,无明显悬浮物	色泽呈黄色,偏暗,存在少量悬浮物或沉淀	色泽偏暗、颜色深,偏暗,有明显悬浮物或沉淀
香气(30分) Sweet smell	果香和酒香浓馥幽雅,协调悦人	果香和酒香明显,香味协调,无异味	果香和酒香较淡,但无异味	果香、酒香均不足,或有异味,不协调
滋味(40分) Taste	酸甜可口,酒体丰满,有新鲜感,无苦味,舒服,爽口,回味绵延	酒质柔顺,柔和爽口,酸甜适当	酒体协调,纯正无杂	酒体寡淡、不协调,或有其他明显的缺陷
典型性(20分) Typicality	风格独特、优雅无缺	典型明确,风格良好	有典型性,不够怡雅	无典型性

酵母名称 Yeast name	苹果酸 Malic acid(g/L)	乳酸 Lactic acid(g/L)	琥珀酸 Succinic acid(g/L)	酒石酸 Tartaric acid(g/L)	柠檬酸 Citric acid(g/L)
SLF	1.550±0.195^b	1.439±0.085^a	1.150±0.037^c	0.518±0.018^d	0.148±0.005^b
SB	0.995±0.026^d	0.928±0.032^b	0.782±0.012^e	0.585±0.018^c	0.039±0.001^f
PE	1.233±0.102^c	0.249±0.005^f	1.436±0.043^a	0.478±0.021^e	0.055±0.004^e
EC	2.103±0.170^a	0.520±0.029^de	0.807±0.024^e	0.389±0.015^f	0.086±0.009^d
BV818	0.926±0.044^d	0.584±0.019^cd	1.217±0.051^b	0.631±0.039^b	0.046±0.003^ef
RW	1.676±0.125^b	0.625±0.036^c	0.907±0.030^d	0.465±0.013^e	0.109±0.003^c
SY	1.528±0.125^b	0.502±0.017^e	1.119±0.007^c	0.684±0.021^a	0.590±0.020^a

酵母名称 Yeast name	苹果酸 Malic acid(g/L)	乳酸 Lactic acid(g/L)	琥珀酸 Succinic acid(g/L)	酒石酸 Tartaric acid(g/L)	柠檬酸 Citric acid(g/L)
SLF	1.550±0.195^b	1.439±0.085^a	1.150±0.037^c	0.518±0.018^d	0.148±0.005^b
SB	0.995±0.026^d	0.928±0.032^b	0.782±0.012^e	0.585±0.018^c	0.039±0.001^f
PE	1.233±0.102^c	0.249±0.005^f	1.436±0.043^a	0.478±0.021^e	0.055±0.004^e
EC	2.103±0.170^a	0.520±0.029^de	0.807±0.024^e	0.389±0.015^f	0.086±0.009^d
BV818	0.926±0.044^d	0.584±0.019^cd	1.217±0.051^b	0.631±0.039^b	0.046±0.003^ef
RW	1.676±0.125^b	0.625±0.036^c	0.907±0.030^d	0.465±0.013^e	0.109±0.003^c
SY	1.528±0.125^b	0.502±0.017^e	1.119±0.007^c	0.684±0.021^a	0.590±0.020^a

酵母名称 Yeast name	酒精度 Alcohol content(% vol)	干浸出物 Dry extract(g/L)	总酸 Total acid(g/L)	总糖 Total sugar(g/L)	pH值 pH value
SLF	13.2±0.1^a	32.0±0.3^a	7.0±0.10^b	3.2±0.1^d	4.10±0.02^b
SB	12.7±0.1^b	30.2±0.3^b	4.8±0.09^d	4.2±0.06^a	4.12±0.06^b
PE	12.6±0.1^b	26.8±0.2^d	7.5±0.07^a	3.8±0.1^c	4.12±0.01^b
EC	11.7±0.1^d	27.1±0.2^d	7.0±0.1^b	4.2±0.06^a	3.95±0.05^c
BV818	12.4±0.0^c	26.1±0.2^e	7.0±0.2^b	4.0±0.0^b	4.22±0.06^a
RW	11.7±0.1^d	27.9±0.1^c	6.7±0.08^c	2.2±0.06^e	4.05±0.05^b
SY	11.5±0.1^e	27.6±0.2^c	6.7±0.10^c	3.1±0.2^d	4.12±0.07^b

Effects of different yeast fermentations on the quality of Xinjiang peach wine

不同酵母发酵对新疆毛桃果酒品质的影响

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酵母名称 Yeast name	总多酚 Total polyphenols (mg/L)	VC (mg/100mL)	黄酮 Flavonoids (mg/L)	DPPH	超氧阴离子 Superoxide anion (%)
SLF	188.5±4.3^d	8.6±0.2^d	1 200.3±4.8^d	28.3±0.8^b	48.2±0.9^e
SB	203.4±3.0^bc	10.2±0.2^b	1 211.7±11.7^b	24.2±0.6^d	46.7±1.7^b
PE	206.0±3.1^b	8.7±0.2^d	1 223.6±7.8^c	30.4±1.0^a	44.8±1.0^d
EC	214.7±2.9^a	10.5±0.1^a	1 163.9±8.6^a	30.1±0.8^a	35.0±0.8^a
BV818	198.1±2.0^c	9.8±0.1^c	1 158.4±5.0^c	22.0±1.0^e	34.2±0.5^c
RW	143.4±1.6^f	6.3±0.1^f	1167.9±7.6^f	26.6±1.7^bc	36.1±1.0^f
SY	165.4±5.4^e	8.1±0.1^e	1 188.5±6.5^e	26.2±0.9^c	40.0±0.2^e

主成分 Principal component	特征值 Eigenvalue	贡献率 Contribution rate(%)	累积贡献率 Cumulative contribution rate(%)
1	4.834	48.336	48.336
2	1.9	19.001	67.337
3	1.357	13.567	80.904
4	0.915	9.152	90.056
5	0.755	7.546	97.603
6	0.129	1.295	98.897
7	0.07	0.697	99.594
8	0.017	0.165	99.759
9	0.016	0.155	99.914
10	0.009	0.086	100

指标 Indexes	主成分载荷矩阵 Principal Component Load Matrix
指标 Indexes	主成分1	主成分2	主成分3
酒精度Alcoholic strength	0.27	0.526	0.703
干浸出物Dry extract	-0.115	0.888	0.213
pH	-0.086	-0.057	0.785
总酸Total acid	-0.176	-0.68	0.085
总糖Total sugar	0.974	-0.022	0.094
总多酚Total poly phenols	0.961	0.019	0.115
VC	0.971	0.077	0.068
黄酮Flavone	0.976	0.066	0.11
DPPH	0.162	-0.515	0.466
超氧阴离子Superoxide anion	0.935	-0.022	-0.266

指标 Indexes	主成分 Principal component
指标 Indexes	1	2	3
酒精度Alcoholic strength	0.021	0.232	0.431
干浸出物Dry extract	-0.048	0.487	0.076
pH	-0.047	-0.098	0.551
总酸Total acid	-0.028	-0.389	0.124
总糖Total sugar	0.203	-0.038	0.03
总多酚Total poly phenols	0.199	-0.017	0.042
VC	0.202	0.02	0.004
黄酮Flavone	0.201	0.01	0.034
DPPH	0.026	-0.335	0.361
超氧阴离子Superoxide anion	0.208	-0.006	-0.218

酵母名称 Yeast name	F₁	F₂	F₃	F	排名 Ranking
SLF	-0.36	1.20	0.96	0.23	4
SB	0.85	1.59	0.04	0.87	1
PE	0.27	-0.61	0.45	0.11	5
EC	1.31	-0.48	-1.60	0.37	2
BV818	0.52	-1.17	1.28	0.28	3
RW	-1.72	-0.13	-0.73	-1.18	7
SY	-0.87	-0.39	-0.40	-0.68	6

酒样 Liquor samples	外观 Appearance				香气 Aroma				滋味 Taste				典型性 Typicalness
酒样 Liquor samples	优	良	中	差	优	良	中	差	优	良	中	差	优	良	中	差
1#	9	2	0	0	0	7	4	0	0	6	5	0	0	1	8	2
2#	0	1	9	1	9	2	0	0	1	9	1	0	6	5	0	0
3#	0	3	8	0	0	8	3	0	2	8	1	0	0	2	7	2
4#	3	8	0	0	0	2	8	1	0	7	4	0	0	6	5	0
5#	0	0	1	10	1	7	3	0	1	9	1	0	0	0	5	6
6#	2	9	0	0	1	9	1	0	0	9	2	0	0	0	11	0
7#	1	7	3	0	0	5	6	0	0	9	1	1	0	0	10	1

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