樱桃酒的特征风味及品质调控研究
摘要
樱桃是落叶果树中成熟较早的水果，有早春第一果的美誉，号称“百果第一枝”。果实色泽鲜艳、晶莹美丽、风味独特，并有丰富的维生素和矿物质，其含铁量为水果之首，具有重要的药用价值和保健功效。但樱桃鲜果的收获期极短，且不耐贮运，易造成大量鲜果腐烂损失。在樱桃采摘后，进行产品的深加工与开发，将樱桃发酵成樱桃酒，这样既可以保留樱桃的大部分营养成分，又能延长樱桃的货架期，从而可以充分利用樱桃果实资源。但目前市场上的樱桃酒产品档次较低，香气、口感较差，主要原因在于发酵工艺不够成熟，缺乏理论性的指导。因此，开发出高品质的樱桃酒，并对樱桃酒的特征风味进行有效的调控是亟待解决的关键技术问题。
本论文对樱桃酒的特征香气成分、特征呈味成分进行了分析研究，对樱桃酒的发酵工艺参数进行了优化，在此基础上，通过PLSR方法实现了樱桃酒特征风味的定向调控。主要研究内容如下：
（1）采用定量描述性感官分析法对5种不同樱桃酒的6个感官属性（果香、酸香、木香、发酵香、焦甜香和花香）进行了感官评价，结果表明5种樱桃酒具有不同的香气特征；通过GC-O、GC-MS对樱桃酒的特征香气化合物进行了定性、定量分析，检测频率超过50%的香气化合物被选取作PLSR分析；PLSR分析表明大部分检测频率高的特征香气化合物与樱桃酒的香气特征相关性较好。
（2）采用定量描述性感官分析法对5种不同樱桃酒的4个感官属性(酸、甜、苦、涩)进行了评价，结果表明5种樱桃酒有不同的味道和口感特征；33种呈味物质与感官属性通过PLSR进行相关性分析，结果表明部分呈味化合物对于樱桃酒的味道和口感有重要贡献。研究了电子舌传感器对樱桃酒的响应值与感官评定的相关性，结果表明PCA分析法和DFA分析法可用于不同樱桃酒味觉和口感特征的模式识别分析，可将不同酒样明显的区别开来；通过PCA、PLSR对感官属性与传感器的相关性分析，表明传感器ZZ与涩、苦味的相关性较好，传感器JB与酸味相关性较强，而传感器HA、CA与甜味的相关性较好。
（3）通过分析比较不同发酵工艺条件下樱桃酒的特征香气成分、特征呈味成分，及感官评价，确定了樱桃酒最佳发酵工艺条件：选取酵母3号菌种，发酵温度25℃、酵母添加量0.02%、SO2添加量100mg/L、pH值3.5。
（4）利用PLSR方法分析了不同发酵工艺条件对特征香气物质形成的贡献，并借此优化发酵工艺，得到了特征香气物质含量的预测方程。结果表明，发酵温度与特征香气物质乙酸、己酸、丁酸乙酯、己酸乙酯、3-甲基-1-丁醇和2-乙基-1-己醇呈正相关，与苯甲醛、3-羟基-2-丁酮、2-甲氧基-4-甲基苯酚呈负相关；酵母添加量与特征香气物质苯甲醛、乙酸、己酸、丁酸乙酯、乳酸乙酯、3-甲基-1-丁醇、2-乙基-1-己醇和3-羟基-2-丁酮呈正相关，与己酸乙酯、2-甲氧基-4-甲基苯酚呈负相关；SO2添加量与特征香气物质苯甲醛、乙酸、己酸、丁酸乙酯、己酸乙酯、乳酸乙酯、3-甲基-1-丁醇、2-乙基-1-己醇和3-羟基-2-丁酮呈正相关，与2-甲氧基-4-甲基苯酚呈负相关；pH值与丁酸乙酯、乳酸乙酯、3-甲基-1-丁醇和3-羟基-2-丁酮呈正相关，与苯甲醛、乙酸、己酸、己酸乙酯、2-乙基-1-己醇、2-甲氧基-4-甲基苯酚呈负相关。
（5）利用PLSR方法分析了不同发酵工艺条件对特征呈味物质形成的贡献，并借此优化发酵工艺，得到了特征呈味物质含量的预测方程。结果表明，发酵温度与酒石酸、天冬氨酸、丝氨酸、精氨酸、蛋氨酸、苯丙氨酸、亮氨酸、没食子酸、绿原酸、香草酸、丹宁酸、葡萄糖和果糖呈正相关，与甘氨酸、苏氨酸、脯氨酸和蔗糖呈负相关；酵母添加量与酒石酸、甘氨酸、苏氨酸、蛋氨酸、苯丙氨酸、脯氨酸、没食子酸、绿原酸、丹宁酸、葡萄糖和果糖呈正相关，与天冬氨酸、丝氨酸、精氨酸、亮氨酸、香草酸、蔗糖呈负相关；SO2添加量与酒石酸、丝氨酸、甘氨酸、苏氨酸、蛋氨酸、苯丙氨酸、亮氨酸、脯氨酸、绿原酸、蔗糖和葡萄糖呈正相关，与天冬氨酸、精氨酸、没食子酸、香草酸、丹宁酸、果糖呈负相关；pH值与酒石酸、天冬氨酸、丝氨酸、甘氨酸、苏氨酸、精氨酸、蛋氨酸、苯丙氨酸、亮氨酸、脯氨酸、没食子酸、绿原酸、丹宁酸、蔗糖、葡萄糖和果糖呈正相关，与香草酸呈负相关。
（6）通过在最佳发酵工艺条件下发酵的樱桃酒中，添加3‰3-羟基-2-丁酮、3‰3-甲基-1-丁醇、2‰乙酸、3‰酒石酸和4‰单宁酸，使樱桃酒的风味得到了明显的改善，制备出了高品质的樱桃酒产品。此酒样酒香、果香浓郁，与花香搭配协调，具有明显的樱桃酒特征香气，酸甜味适中、酒质爽口、口感和涩感较好，明显优质于其它酒样。
Cherry is one of deciduous fruit that matures early, which is called the first fruit in early spring. Thecherry is of sparkling and beautiful colors, unique flavor, abundant vitamins and minerals, and it is famousfor its highest ferrous content in fruit showing important medicinal value and health effects. But due to theshort harvest time and its sensitive to storage and transportation, the fresh cherry is tending to be perishable.Fresh cherry could be fermented into cherry wine and further processing in order to maintain the majorityof nutrients in cherry and prolong the shelf life, making the best use of cherry resources. At present most ofcherry wines are poor of quality, such as taste and smell, resulting from the shortage of fermentationprocess and theoretical guidance. Therefore, the development of high quality cherry wine and the effectivecontrol on characteristic flavor of cherry wines are the key technical problems to be solved.
The odor-active and taste-active compounds of cherry wines were investigated in this paper. Basing onthe optimization of fermentation process, directional control of characteristic flavor of cherry wine wasrealized through PLSR method. The research contents were as follows:
(1) Six sensory attributes (fruity, acid, woody, fermentation, cameral and floral aroma) of five differentcherry wines were evaluated by quantitative descriptive sensory analysis. The results showed that fivekinds of cherry wine owned its different aroma characteristic. Odor-active compounds of cherry wines wereanalyzed qualitatively and quantitatively by GC-O and GC-MS. The compounds, whose detectionfrequency was over50%, were selected for PLSR analysis. PLSR analysis showed that most of the highfrequency odor-active compounds had a good correlation with sensory attributes of cherry wines.
(2) Four sensory attributes (sour, sweet, bitter and astringent) of five different cherry wines wereevaluated by quantitative descriptive sensory analysis. The results showed that five kinds of cherry winehad different taste and mouthfeel. Thirty-three kinds of taste-active compounds were analyzed via PLSRfor finding out their correlations, which showed that some flavor compounds significantly contributed tothe taste and mouthfeel of cherry wines. The correlation of electronic tongue response value of cherrywines and sensory evaluation was investigated. The results displayed that the analysis method of PCA andDFA was available in determining different taste and mouthfeel of cherry wines and distinguishing onefrom another. The correlation analysis of sensory attributes and response value of sensor was carried out byPCA and PLSR. The results showed that the sensor ZZ showed better correlation with bitter and astringent;JB showed better correlation with sour; HA and CA showed better correlation with sweet.
(3) By analyzing odor-active and taste-active compounds of cherry wines brewed under differentfermentation conditions and sensory evaluation, the optimal parameters were determined:0.02%No.3yeast,fermentation temperature25°C, SO2100mg/L and pH3.5.
(4) The contribution analysis of different fermentation conditions on odor-active compounds was carriedout by PLSR so that the fermentation conditions were optimized. And prediction equations of odor-activecompounds content were calculated. The results suggested that fermentation temperature had positivecorrelation with acetic acid, hexanoic acid, ethyl butyrate,3-methyl-1-butanol and2-ethyl-1-hexanol,negative correlation with benzaldehyde,3-hydroxy-2-butanone,2-methoxy-4-methylphenol. Yeast contenthad positive correlation with benzaldehyde, acetic acid, hexanoic acid, ethyl butyrate, ethyl lactate,3-methyl-1-butanol,2-ethyl-1-hexanol,3-hydroxy-2-butanone, negative correlation with ethyl hexanoate and2-methoxy-4-methylphenol. SO2content had positive correlation with benzaldehyde, acetic acid, hexanoicacid, ethyl butyrate, ethyl hexanoate, ethyl lactate,3-methyl-1-butanol,2-ethyl-1-hexanol,3-hydroxy-2-butanone, negative correlation with2-methoxy-4-methylphenol. pH value had positive correlation withethyl butyrate, ethyl lactate,3-methyl-1-butanol and3-hydroxy-2-butanone, negative correlation withbenzaldehyde, acetic acid, hexanoic acid, ethyl hexanoate,2-ethyl-1-hexanol and2-methoxy-4-methylphenol.
(5) The contribution analysis of different fermentation conditions on taste-active compounds was carriedout by PLSR so that the fermentation conditions were optimized. And prediction equations of taste-activecompounds content were calculated. The results suggested that fermentation temperature had positivecorrelation with tartaric acid, asparagines, serine, arginine, methionine, phenylalanine, leucine, gallic acid,chlorogenic acid, vanillic acid, tannic acid, glucose and fructose, had negative correlation with glycine,threonine, proline and sucrose. Yeast content had positive correlation with tartaric acid, glycine, threonine,methionine, phenylalanine, proline, gallic acid, chlorogenic acid, tannic acid, glucose and fructose, hadnegative correlation with asparagine, serine, arginine, leucine, vanillic acid, and sucrose. SO2content hadpositive correlation with tartaric acid, serine, glycine, threonine, methionine, phenylalanine, leucine,proline, chlorogenic acid, sucrose and glucose, had negative correlation with asparagine, arginine, gallicacid, vanillic acid, tannic acid and fructose. pH value had positive correlation with tartaric acid,asparagine,,serine, glycine, threonine, arginine, methionine, phenylalanine, leucine, proline, gallic acid,chlorogenic acid, tannic acid, sucrose, glucose and fructose, had negative correlation with vanillic acid.
And prediction equations of taste-active compounds content were calculated.
(6)The flavor of cherry wine was obviously improved, when3‰3-hydroxy-2-butanone,3‰3-methyl-1-butanol,2‰acetic acid,3‰tartaric acid and4‰tannic acid were added to the cherry wine brewed underoptimal fermentation parameters. The high quality cherry wine was prepared. The product had a strongwine aroma and fruity aroma, which had a good coordination with floral aroma. The cherry wine hadcharacteristic cherry wine aroma. And it tasted appropriately sweet and sour, tasty and refreshing, whichwas better than any other cherry wine samples.
本论文对樱桃酒的特征香气成分、特征呈味成分进行了分析研究，对樱桃酒的发酵工艺参数进行了优化，在此基础上，通过PLSR方法实现了樱桃酒特征风味的定向调控。主要研究内容如下：
（1）采用定量描述性感官分析法对5种不同樱桃酒的6个感官属性（果香、酸香、木香、发酵香、焦甜香和花香）进行了感官评价，结果表明5种樱桃酒具有不同的香气特征；通过GC-O、GC-MS对樱桃酒的特征香气化合物进行了定性、定量分析，检测频率超过50%的香气化合物被选取作PLSR分析；PLSR分析表明大部分检测频率高的特征香气化合物与樱桃酒的香气特征相关性较好。
（2）采用定量描述性感官分析法对5种不同樱桃酒的4个感官属性(酸、甜、苦、涩)进行了评价，结果表明5种樱桃酒有不同的味道和口感特征；33种呈味物质与感官属性通过PLSR进行相关性分析，结果表明部分呈味化合物对于樱桃酒的味道和口感有重要贡献。研究了电子舌传感器对樱桃酒的响应值与感官评定的相关性，结果表明PCA分析法和DFA分析法可用于不同樱桃酒味觉和口感特征的模式识别分析，可将不同酒样明显的区别开来；通过PCA、PLSR对感官属性与传感器的相关性分析，表明传感器ZZ与涩、苦味的相关性较好，传感器JB与酸味相关性较强，而传感器HA、CA与甜味的相关性较好。
（3）通过分析比较不同发酵工艺条件下樱桃酒的特征香气成分、特征呈味成分，及感官评价，确定了樱桃酒最佳发酵工艺条件：选取酵母3号菌种，发酵温度25℃、酵母添加量0.02%、SO2添加量100mg/L、pH值3.5。
（4）利用PLSR方法分析了不同发酵工艺条件对特征香气物质形成的贡献，并借此优化发酵工艺，得到了特征香气物质含量的预测方程。结果表明，发酵温度与特征香气物质乙酸、己酸、丁酸乙酯、己酸乙酯、3-甲基-1-丁醇和2-乙基-1-己醇呈正相关，与苯甲醛、3-羟基-2-丁酮、2-甲氧基-4-甲基苯酚呈负相关；酵母添加量与特征香气物质苯甲醛、乙酸、己酸、丁酸乙酯、乳酸乙酯、3-甲基-1-丁醇、2-乙基-1-己醇和3-羟基-2-丁酮呈正相关，与己酸乙酯、2-甲氧基-4-甲基苯酚呈负相关；SO2添加量与特征香气物质苯甲醛、乙酸、己酸、丁酸乙酯、己酸乙酯、乳酸乙酯、3-甲基-1-丁醇、2-乙基-1-己醇和3-羟基-2-丁酮呈正相关，与2-甲氧基-4-甲基苯酚呈负相关；pH值与丁酸乙酯、乳酸乙酯、3-甲基-1-丁醇和3-羟基-2-丁酮呈正相关，与苯甲醛、乙酸、己酸、己酸乙酯、2-乙基-1-己醇、2-甲氧基-4-甲基苯酚呈负相关。
（5）利用PLSR方法分析了不同发酵工艺条件对特征呈味物质形成的贡献，并借此优化发酵工艺，得到了特征呈味物质含量的预测方程。结果表明，发酵温度与酒石酸、天冬氨酸、丝氨酸、精氨酸、蛋氨酸、苯丙氨酸、亮氨酸、没食子酸、绿原酸、香草酸、丹宁酸、葡萄糖和果糖呈正相关，与甘氨酸、苏氨酸、脯氨酸和蔗糖呈负相关；酵母添加量与酒石酸、甘氨酸、苏氨酸、蛋氨酸、苯丙氨酸、脯氨酸、没食子酸、绿原酸、丹宁酸、葡萄糖和果糖呈正相关，与天冬氨酸、丝氨酸、精氨酸、亮氨酸、香草酸、蔗糖呈负相关；SO2添加量与酒石酸、丝氨酸、甘氨酸、苏氨酸、蛋氨酸、苯丙氨酸、亮氨酸、脯氨酸、绿原酸、蔗糖和葡萄糖呈正相关，与天冬氨酸、精氨酸、没食子酸、香草酸、丹宁酸、果糖呈负相关；pH值与酒石酸、天冬氨酸、丝氨酸、甘氨酸、苏氨酸、精氨酸、蛋氨酸、苯丙氨酸、亮氨酸、脯氨酸、没食子酸、绿原酸、丹宁酸、蔗糖、葡萄糖和果糖呈正相关，与香草酸呈负相关。
（6）通过在最佳发酵工艺条件下发酵的樱桃酒中，添加3‰3-羟基-2-丁酮、3‰3-甲基-1-丁醇、2‰乙酸、3‰酒石酸和4‰单宁酸，使樱桃酒的风味得到了明显的改善，制备出了高品质的樱桃酒产品。此酒样酒香、果香浓郁，与花香搭配协调，具有明显的樱桃酒特征香气，酸甜味适中、酒质爽口、口感和涩感较好，明显优质于其它酒样。
Cherry is one of deciduous fruit that matures early, which is called the first fruit in early spring. Thecherry is of sparkling and beautiful colors, unique flavor, abundant vitamins and minerals, and it is famousfor its highest ferrous content in fruit showing important medicinal value and health effects. But due to theshort harvest time and its sensitive to storage and transportation, the fresh cherry is tending to be perishable.Fresh cherry could be fermented into cherry wine and further processing in order to maintain the majorityof nutrients in cherry and prolong the shelf life, making the best use of cherry resources. At present most ofcherry wines are poor of quality, such as taste and smell, resulting from the shortage of fermentationprocess and theoretical guidance. Therefore, the development of high quality cherry wine and the effectivecontrol on characteristic flavor of cherry wines are the key technical problems to be solved.
The odor-active and taste-active compounds of cherry wines were investigated in this paper. Basing onthe optimization of fermentation process, directional control of characteristic flavor of cherry wine wasrealized through PLSR method. The research contents were as follows:
(1) Six sensory attributes (fruity, acid, woody, fermentation, cameral and floral aroma) of five differentcherry wines were evaluated by quantitative descriptive sensory analysis. The results showed that fivekinds of cherry wine owned its different aroma characteristic. Odor-active compounds of cherry wines wereanalyzed qualitatively and quantitatively by GC-O and GC-MS. The compounds, whose detectionfrequency was over50%, were selected for PLSR analysis. PLSR analysis showed that most of the highfrequency odor-active compounds had a good correlation with sensory attributes of cherry wines.
(2) Four sensory attributes (sour, sweet, bitter and astringent) of five different cherry wines wereevaluated by quantitative descriptive sensory analysis. The results showed that five kinds of cherry winehad different taste and mouthfeel. Thirty-three kinds of taste-active compounds were analyzed via PLSRfor finding out their correlations, which showed that some flavor compounds significantly contributed tothe taste and mouthfeel of cherry wines. The correlation of electronic tongue response value of cherrywines and sensory evaluation was investigated. The results displayed that the analysis method of PCA andDFA was available in determining different taste and mouthfeel of cherry wines and distinguishing onefrom another. The correlation analysis of sensory attributes and response value of sensor was carried out byPCA and PLSR. The results showed that the sensor ZZ showed better correlation with bitter and astringent;JB showed better correlation with sour; HA and CA showed better correlation with sweet.
(3) By analyzing odor-active and taste-active compounds of cherry wines brewed under differentfermentation conditions and sensory evaluation, the optimal parameters were determined:0.02%No.3yeast,fermentation temperature25°C, SO2100mg/L and pH3.5.
(4) The contribution analysis of different fermentation conditions on odor-active compounds was carriedout by PLSR so that the fermentation conditions were optimized. And prediction equations of odor-activecompounds content were calculated. The results suggested that fermentation temperature had positivecorrelation with acetic acid, hexanoic acid, ethyl butyrate,3-methyl-1-butanol and2-ethyl-1-hexanol,negative correlation with benzaldehyde,3-hydroxy-2-butanone,2-methoxy-4-methylphenol. Yeast contenthad positive correlation with benzaldehyde, acetic acid, hexanoic acid, ethyl butyrate, ethyl lactate,3-methyl-1-butanol,2-ethyl-1-hexanol,3-hydroxy-2-butanone, negative correlation with ethyl hexanoate and2-methoxy-4-methylphenol. SO2content had positive correlation with benzaldehyde, acetic acid, hexanoicacid, ethyl butyrate, ethyl hexanoate, ethyl lactate,3-methyl-1-butanol,2-ethyl-1-hexanol,3-hydroxy-2-butanone, negative correlation with2-methoxy-4-methylphenol. pH value had positive correlation withethyl butyrate, ethyl lactate,3-methyl-1-butanol and3-hydroxy-2-butanone, negative correlation withbenzaldehyde, acetic acid, hexanoic acid, ethyl hexanoate,2-ethyl-1-hexanol and2-methoxy-4-methylphenol.
(5) The contribution analysis of different fermentation conditions on taste-active compounds was carriedout by PLSR so that the fermentation conditions were optimized. And prediction equations of taste-activecompounds content were calculated. The results suggested that fermentation temperature had positivecorrelation with tartaric acid, asparagines, serine, arginine, methionine, phenylalanine, leucine, gallic acid,chlorogenic acid, vanillic acid, tannic acid, glucose and fructose, had negative correlation with glycine,threonine, proline and sucrose. Yeast content had positive correlation with tartaric acid, glycine, threonine,methionine, phenylalanine, proline, gallic acid, chlorogenic acid, tannic acid, glucose and fructose, hadnegative correlation with asparagine, serine, arginine, leucine, vanillic acid, and sucrose. SO2content hadpositive correlation with tartaric acid, serine, glycine, threonine, methionine, phenylalanine, leucine,proline, chlorogenic acid, sucrose and glucose, had negative correlation with asparagine, arginine, gallicacid, vanillic acid, tannic acid and fructose. pH value had positive correlation with tartaric acid,asparagine,,serine, glycine, threonine, arginine, methionine, phenylalanine, leucine, proline, gallic acid,chlorogenic acid, tannic acid, sucrose, glucose and fructose, had negative correlation with vanillic acid.
And prediction equations of taste-active compounds content were calculated.
(6)The flavor of cherry wine was obviously improved, when3‰3-hydroxy-2-butanone,3‰3-methyl-1-butanol,2‰acetic acid,3‰tartaric acid and4‰tannic acid were added to the cherry wine brewed underoptimal fermentation parameters. The high quality cherry wine was prepared. The product had a strongwine aroma and fruity aroma, which had a good coordination with floral aroma. The cherry wine hadcharacteristic cherry wine aroma. And it tasted appropriately sweet and sour, tasty and refreshing, whichwas better than any other cherry wine samples.
引文
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