本文主要研究内容
作者董画（2019）在《两种发酵方式山葡萄酒品质及真菌微生物多样性的比较研究》一文中研究指出：本实验以吉林长白山地区山葡萄为实验材料,研究了自然发酵(NF)和接种商业菌种的控制发酵(CF)中山葡萄酒发酵过程的化学成分、挥发性的风味物质和真菌微生物多样性的变化,明确发酵方式、真菌微生物、挥发性风味成分的关系,了解长白山地区山葡萄真菌发酵微生物的组成,为山葡萄酒“地域性”风格的形成提供依据。研究结果如下:1、两种发酵方式山葡萄酒化学成分的研究(1)发酵方式不同影响山葡萄酒的糖、酒精的代谢。自然发酵方式酒精度低于控制发酵,但能够完成山葡萄酒的发酵过程,且最终发酵很完全,可溶性无糖固形物约为6.5%。(2)自然发酵和控制发酵的pH和总酸差异很小,但自然发酵酒石酸、柠檬酸含量高于控制发酵,苹果酸和琥珀酸后期差异不大,且不能进行苹果酸-乳酸发酵。(3)发酵方式不同对总酚含量影响较小,对不同的单体酚影响不同。控制发酵在发酵前期绿原酸、对香豆酸和阿魏酸含量高于自然发酵,在发酵后期表儿茶素、白藜芦醇含量高于自然发酵;自然发酵在发酵后期槲皮素、没食子酸、阿魏酸高于控制发酵。(4)发酵方式不同影响山葡萄酒的总花色苷和总色素含量,控制发酵的总花色苷和总色素在发酵后期均高于自然发酵;自然发酵抗S02能力在发酵后期更好。2、两种发酵方式山葡萄酒挥发性风味物质的研究(1)通过顶空固相微萃取结合气相色谱与质谱联用(HS-SPME-GC-MS)在山葡萄酒自然发酵和控制发酵方式下共计检测出122种挥发性风味物质,其中酯类和醇类为主要风味物质,占63.11%。(2)两种发酵方式风味物质的种类均在主发酵阶段达到最大。自然发酵的风味物质总含量持续增高;而控制发酵则先增后减。两种发酵方式相比,控制发酵组表现出较高的风味物质含量,香气浓郁而单调;自然发酵组风味物质含量较低,但风味丰富柔和。(3)通过主成分分析(PCA)对五种样品的挥发性风味物质结果进行进一步分析发现,零发酵阶段区别于其他阶段与醇、酯类化合物有关;主发酵阶段两组间差异主要是酯类物质引起;后发酵阶段两组间差异较小。3、两种发酵方式山葡萄酒真菌微生物多样性的研究(1)利用高通量测序技术共检测出109个OTU单元,零发酵阶段样品的数量最多。物种分类结果表明,门分类水平下,五个样品真菌微生物均为子囊菌门、担子菌门和被孢霉门,属分类水平下,酵母属和孢汉逊酵母属占91%以上,其它属仅占9%。自然发酵和控制发酵在主发酵阶段差异微生物为酵母属和孢汉逊酵母属,后发酵阶段除了酵母属和孢汉逊酵母属,还有掷孢酵母属。(2)通过偏最小二乘法(PLS)模型分析,真菌微生物和挥发性风味物质间的相关性表明,酵母属与挥发性风味物质具有较强的相关性。
Abstract
ben shi yan yi ji lin chang bai shan de ou shan pu tao wei shi yan cai liao ,yan jiu le zi ran fa jiao (NF)he jie chong shang ye jun chong de kong zhi fa jiao (CF)zhong shan pu tao jiu fa jiao guo cheng de hua xue cheng fen 、hui fa xing de feng wei wu zhi he zhen jun wei sheng wu duo yang xing de bian hua ,ming que fa jiao fang shi 、zhen jun wei sheng wu 、hui fa xing feng wei cheng fen de guan ji ,le jie chang bai shan de ou shan pu tao zhen jun fa jiao wei sheng wu de zu cheng ,wei shan pu tao jiu “de yu xing ”feng ge de xing cheng di gong yi ju 。yan jiu jie guo ru xia :1、liang chong fa jiao fang shi shan pu tao jiu hua xue cheng fen de yan jiu (1)fa jiao fang shi bu tong ying xiang shan pu tao jiu de tang 、jiu jing de dai xie 。zi ran fa jiao fang shi jiu jing du di yu kong zhi fa jiao ,dan neng gou wan cheng shan pu tao jiu de fa jiao guo cheng ,ju zui zhong fa jiao hen wan quan ,ke rong xing mo tang gu xing wu yao wei 6.5%。(2)zi ran fa jiao he kong zhi fa jiao de pHhe zong suan cha yi hen xiao ,dan zi ran fa jiao jiu dan suan 、ning meng suan han liang gao yu kong zhi fa jiao ,ping guo suan he hu po suan hou ji cha yi bu da ,ju bu neng jin hang ping guo suan -ru suan fa jiao 。(3)fa jiao fang shi bu tong dui zong fen han liang ying xiang jiao xiao ,dui bu tong de chan ti fen ying xiang bu tong 。kong zhi fa jiao zai fa jiao qian ji lu yuan suan 、dui xiang dou suan he a wei suan han liang gao yu zi ran fa jiao ,zai fa jiao hou ji biao er cha su 、bai li lu chun han liang gao yu zi ran fa jiao ;zi ran fa jiao zai fa jiao hou ji hu pi su 、mei shi zi suan 、a wei suan gao yu kong zhi fa jiao 。(4)fa jiao fang shi bu tong ying xiang shan pu tao jiu de zong hua se gan he zong se su han liang ,kong zhi fa jiao de zong hua se gan he zong se su zai fa jiao hou ji jun gao yu zi ran fa jiao ;zi ran fa jiao kang S02neng li zai fa jiao hou ji geng hao 。2、liang chong fa jiao fang shi shan pu tao jiu hui fa xing feng wei wu zhi de yan jiu (1)tong guo ding kong gu xiang wei cui qu jie ge qi xiang se pu yu zhi pu lian yong (HS-SPME-GC-MS)zai shan pu tao jiu zi ran fa jiao he kong zhi fa jiao fang shi xia gong ji jian ce chu 122chong hui fa xing feng wei wu zhi ,ji zhong zhi lei he chun lei wei zhu yao feng wei wu zhi ,zhan 63.11%。(2)liang chong fa jiao fang shi feng wei wu zhi de chong lei jun zai zhu fa jiao jie duan da dao zui da 。zi ran fa jiao de feng wei wu zhi zong han liang chi xu zeng gao ;er kong zhi fa jiao ze xian zeng hou jian 。liang chong fa jiao fang shi xiang bi ,kong zhi fa jiao zu biao xian chu jiao gao de feng wei wu zhi han liang ,xiang qi nong yu er chan diao ;zi ran fa jiao zu feng wei wu zhi han liang jiao di ,dan feng wei feng fu rou he 。(3)tong guo zhu cheng fen fen xi (PCA)dui wu chong yang pin de hui fa xing feng wei wu zhi jie guo jin hang jin yi bu fen xi fa xian ,ling fa jiao jie duan ou bie yu ji ta jie duan yu chun 、zhi lei hua ge wu you guan ;zhu fa jiao jie duan liang zu jian cha yi zhu yao shi zhi lei wu zhi yin qi ;hou fa jiao jie duan liang zu jian cha yi jiao xiao 。3、liang chong fa jiao fang shi shan pu tao jiu zhen jun wei sheng wu duo yang xing de yan jiu (1)li yong gao tong liang ce xu ji shu gong jian ce chu 109ge OTUchan yuan ,ling fa jiao jie duan yang pin de shu liang zui duo 。wu chong fen lei jie guo biao ming ,men fen lei shui ping xia ,wu ge yang pin zhen jun wei sheng wu jun wei zi nang jun men 、dan zi jun men he bei bao mei men ,shu fen lei shui ping xia ,jiao mu shu he bao han xun jiao mu shu zhan 91%yi shang ,ji ta shu jin zhan 9%。zi ran fa jiao he kong zhi fa jiao zai zhu fa jiao jie duan cha yi wei sheng wu wei jiao mu shu he bao han xun jiao mu shu ,hou fa jiao jie duan chu le jiao mu shu he bao han xun jiao mu shu ,hai you zhi bao jiao mu shu 。(2)tong guo pian zui xiao er cheng fa (PLS)mo xing fen xi ,zhen jun wei sheng wu he hui fa xing feng wei wu zhi jian de xiang guan xing biao ming ,jiao mu shu yu hui fa xing feng wei wu zhi ju you jiao jiang de xiang guan xing 。
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论文作者分别是来自延边大学的董画，发表于刊物延边大学2019-07-16论文，是一篇关于山葡萄酒论文,发酵方式论文,化学成分论文,挥发性风味物质论文,真菌多样性论文,延边大学2019-07-16论文的文章。本文可供学术参考使用，各位学者可以免费参考阅读下载，文章观点不代表本站观点，资料来自延边大学2019-07-16论文网站，若本站收录的文献无意侵犯了您的著作版权，请联系我们删除。
标签：山葡萄酒论文; 发酵方式论文; 化学成分论文; 挥发性风味物质论文; 真菌多样性论文; 延边大学2019-07-16论文;