壳聚糖和酵母甘露聚糖对蓝莓酒单宁特性及品质的影响

为探究壳聚糖和酵母甘露聚糖对蓝莓酒单宁特性、理化指标、香气成分及感官品质的影响。通过比色法测定单宁的含量及平均聚合度，并运用高效液相色谱法（HPLC）和气相色谱-质谱（GC-MS）技术分析蓝莓酒中的有机酸和挥发性香气成分。结果表明，添加多糖后蓝莓酒中单宁的含量和平均聚合度较未添加多糖显著增加（P＜0.05）。酵母甘露聚糖组蓝莓酒中乳酸的含量最高，为1.15 g/L。香气成分GC-MS分析表明，酵母甘露聚糖组的香气成分种类（35种）和质量浓度（205.65 mg/L）均最高，主要是乙酸乙酯、月桂酸乙酯、香茅醇、α-松油醇、苯乙酸、β-大马士酮等物质。感官评价结果表明，酵母甘露聚糖组的涩感最弱，圆润度和香气浓郁度最高。综上可知，添加酵母甘露聚糖比添加壳聚糖更适合蓝莓酒的酿造。

Effects of chitosan and yeast mannan on tannin property and quality of blueberry wine

In order to investigate the effects of chitosan and yeast mannan on the tannin property, physicochemical indexes, aroma components and sensory quality of blueberry wine, the content and mean degree of polymerization of tannins were determined by colorimetric method, and the organic acids and volatile aroma components in blueberry wine were analyzed by HPLC and GC-MS, respectively. Results showed that the content of tannins and the mean degree of polymerization in blueberry wine increased significantly (P＜0.05) after the addition of polysaccharides compared to other groups without the addition of polysaccharides. The yeast mannan group had the highest lactic acid content of 1.15 g/L in the blueberry wine compared to the other groups. The aroma analysis showed that the highest variety of aroma components (35) and mass concentrations (205.65 mg/L) was obtained by the yeast mannan group, which were mainly ethyl acetate, ethyl laureate, citronellol, α-terpineol, phenyl acetic acid, and β-damascenone. The results of sensory evaluation showed that the yeast mannan group had the weakest astringency, the highest roundness and aroma intensity. In conclusion, the addition of yeast mannan was more suitable for the fermentation of blueberry wine than the addition of chitosan.