| 不同发酵时间猕猴桃米酒品质变化的研究 |
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| 引用本文： | 张顶坤,邓秋红,岳秦,王艳芳,龚兵,黄译生,胡鑫,黄特,王启会,王海燕.不同发酵时间猕猴桃米酒品质变化的研究[J].中国酿造,2022,41(3):187-192. |
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| 作者姓名： | 张顶坤 邓秋红 岳秦 王艳芳 龚兵 黄译生 胡鑫 黄特 王启会 王海燕 |
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| 作者单位： | （1.湖北文理学院 食品科学技术学院·化学工程学院 鄂西北传统发酵食品研究所，湖北 襄阳 441053； 2.湖北科技学院 基础医学院，湖北 咸宁 437100；3.江西师范大学 附属医院，江西 南昌 330022） |
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| 摘 要： | 以猕猴桃、糯米为原料制备猕猴桃米酒，采用密度瓶法、pH计、电子鼻、电子舌、色度仪等对不同发酵时间的猕猴桃米酒的酒精度、pH值、滋味、气味、色度等品质指标进行检测，并对结果进行主成分分析（PCA）。结果表明，主成分得分排名靠前的3个猕猴桃米酒样品发酵时间分别为78 h、66 h与30 h，其中，发酵30 h的米酒样品中，猕猴桃特有成分萜烯类物质含量最高，同时pH值最低，而苦味、涩味、后味指标均偏低。因此，发酵时间30 h有助于提升猕猴桃米酒的风味。
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| 关 键 词： | 猕猴桃米酒 品质分析 电子鼻 电子舌 主成分分析 |
Change of quality of kiwi rice wine at different fermentation time |
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| ZHANG Dingkun,DENG Qiuhong,YUE Qin,WANG Yanfang,GONG Bing,HUANG Yisheng,HU Xin,HUANG Te,WANG Qihui,WANG Haiyan.Change of quality of kiwi rice wine at different fermentation time[J].China Brewing,2022,41(3):187-192. |
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| Authors: | ZHANG Dingkun DENG Qiuhong YUE Qin WANG Yanfang GONG Bing HUANG Yisheng HU Xin HUANG Te WANG Qihui WANG Haiyan |
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| Affiliation: | (1.Northwest Hubei Research Institute of Traditional Fermented Food, College of Food Science and Technology & Chemical Engineering, Hubei University of Arts and Science, Xiangyang 441053, China; 2.School of Basic Medical Sciences, Hubei University of Science and Technology, Xianning 437100, China; 3.Affiliated Hospital of Jiangxi Normal University, Nanchang 330022, China) |
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| Abstract: | Kiwi rice wine was prepared using kiwi fruit and glutinous rice as the raw material, the alcohol content, pH, taste, smell, color and other quality indicators of kiwi rice wine at different fermentation time were detected by the density bottle method, pH meter, electronic nose, electronic tongue and colorimeter, and the results were analyzed by principal component analysis (PCA). The results showed that the fermentation time of the 3 kiwi fruit rice wine samples with the highest principal component score was 78 h, 66 h and 30 h, respectively. Among them, in the samples of kiwi rice wine fermented for 30 h, the contents of unique ingredients terpene substances of kiwi were the highest, and pH was the lowest, while the indexes of bitterness, astringency and aftertaste were all low. Therefore, fermentation time of 30 h could improve the flavor of kiwi rice wine. |
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| Keywords: | kiwi rice wine quality analysis electronic nose electronic tongue principal component analysis |
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