咖啡粉葡萄酒的风味和感觉质量的比较评估
Rongsuo Hu1,2,3, Fei Xu2,3, Liyan Zhao1
1College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Molecules (Basel, Switzerland)
|July 13, 2024
概括
这项研究探讨了使用Saccharomyces cerevisiae的咖啡葡萄酒发酵,确定了诸如酒精和等关键的挥发性化合物. 通过四种菌株进行最佳发酵,产生了卓越的感觉特征,为葡萄酒生产提供了洞察力.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
背景情况:
- 咖啡粉是咖啡加工的副产品,为增值产品开发提供了机会.
- 咖啡果粉发酵成葡萄酒是一个新兴的领域,有可能产生独特的风味.
研究的目的:
- 通过使用Saccharomyces cerevisiae的混合发酵来生产咖啡纤维葡萄酒.
- 为了比较评估产生的葡萄酒的风味和感觉特征.
- 确定影响葡萄酒质量的关键挥发性成分.
主要方法:
- 使用精选的Saccharomyces cerevisiae菌株,混合发酵咖啡果粉.
- 气色谱-质谱 (GC-MS) 用于挥发性化合物分析.
- 感官评估和多变量统计分析 (OPLS-DA,PCA,曼特尔测试).
主要成果:
- 确定了87种挥发性成分,其中酒精和类占主导地位.
- 发酵样本显示了明显更高的挥发性代谢物水平.
- 确定了14种特征性气味活性化合物,这些化合物有助于产生甜美,花的果白兰地气味.
- 感官评估显示了葡萄酒质量的明显差异,其中一个发酵组获得了最高分 (86.46 ± 0.36).
结论:
- 通过特定的Saccharomyces cerevisiae菌株进行发酵,对咖啡果汁葡萄酒的挥发性和感觉特征产生重大影响.
- 由感官数据支持的挥发性成分分析可以有效地区分葡萄酒的质量.
- 这些发现为优化咖啡粉葡萄酒生产提供了技术参考.
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