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投稿时间：2022-09-28
投稿时间：2022-09-28
中文摘要: 为挖掘不同桑葚品种酿酒品质特征和风味口感，对4 个品种桑葚酿制桑葚酒进行理化指标、活性成分及抗氧化性测定分析，以感官评分为标准，从视觉、嗅觉、味觉方面对不同桑葚酒进行综合评价，结合品质特征进行相关性分析。结果表明：珍珠白（ZJ）桑葚酒酒精度偏低，为5.53% vol，黑美人（HM）桑葚酒挥发酸含量偏高，为2.78 g/L；云桑2号（Y2）桑葚酒总多酚含量（1 319.11 mg/L）、总黄酮含量（669.2 mg/L）、总花色苷含量（438.35 mg/L）均最高，ZJ生物碱含量（66.73 mg/L）最高。抗氧化能力方面，红粉佳人（HF）桑葚酒的DPPH·清除率、羟自由基清除率最高，均在95%以上，但总抗氧化能力Y2最强，为3 421.62 mg/L。感官评分方面，HM色泽微红透亮、颜色喜好接受度得分最高，ZJ口感适宜，香气协调饱满，口感和香气喜好接受度得分最高。结合品质分析，确定云桑2号、黑美人、珍珠白为最佳桑葚酿酒品种。进一步通过相关性分析发现，果香味和酒精含量具有一定关联，适量的酒精有利于促进果香味形成，但过量容易掩盖其香味特征；多数香气成分与SO2、总酸呈正相关，与干浸出物、总糖呈负相关；总多酚、总黄酮、总花色苷与酒体透明度呈负相关，与总抗氧化呈极显著正相关。
Abstract:In order to explore the wine-making quality characteristics and flavor of different mulberry varieties,the physical and chemical indicators,active ingredients,and antioxidant capacity of mulberry wine made of four varieties of mulberries were measured and analyzed.With sensory scores as the standard,a comprehensive evaluation of different mulberry wine was carried out from the aspects of color,smell,and taste,and correlation was carried out in combination with quality characteristics.The results showed that Zhenzhubai mulberry wine（ZJ） had a low alcohol content of 5.53% vol,and Heimeiren mulberry wine （HM） had a high volatile acid content of 2.78 g/L.Yunsang 2 mulberry wine （Y2） has a total phenolic content of 1 319.11 mg/L,and the content of total flavonoids was 669.2 mg/L.The content of total anthocyanins was the highest at 438.35 mg/L,and that of total alkaloids in ZJ was the highest at 66.73 mg/L.In terms of antioxidant capacity,HF had the highest DPPH· scavenging rate and hydroxyl radical scavenging rate,both exceeding 95%,but the total antioxidant capacity Y2 was the strongest,which was 3 421.62 mg/L.In terms of sensory score,HM had reddish and translucent colors and the highest score of color preference acceptance.ZJ tasted good,and its aroma was harmonious and full,with the highest score of taste and aroma preference acceptance.Combined with quality analysis,it was determined that Y2,HM,and ZJ were the preferred varieties for making mulberry wine.Further correlation analysis found that there was a certain relationship between fruit aroma and alcohol content.An appropriate amount of alcohol was conducive to promoting the formation of fruit aroma,but excessive amounts could easily mask its aroma characteristics.Most aroma components were positively correlated with SO2 and total acid and were negatively correlated with dry extract and total sugar.Total polyphenols,total flavonoids,and total anthocyanins were negatively correlated with wine clarity and were significantly positively correlated with total antioxidant capacity.
文章编号：202422022 中图分类号： 文献标志码：
基金项目:云南省科技厅科技计划项目（202102AE090010）；蚕蜂所2022年度青年创新基金项目（QC2022008）
| Author Name | Affiliation |
| ZHANG Chenrui,YANG Wen,HUANG Xinqiu,WANG Yanhui* | Sericultural and Apicultural Research Institute,Yunnan Academy of Agricultural Sciences,Mengzi 661101,Yunnan,China |
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