12 种国产主栽猕猴桃品种果酒风味物质特征分析

doi:10.7506/spkx1002-6630-20241031-215

食品科学 ›› 2025, Vol. 46 ›› Issue (8): 178-188.doi: 10.7506/spkx1002-6630-20241031-215

12 种国产主栽猕猴桃品种果酒风味物质特征分析

赵子贤，杨金雨，汪梦诗，魏梦媛，马婷婷，房玉林，孙翔宇

（1.西北农林科技大学葡萄酒学院，陕西?杨凌 712100；2.西北农林科技大学食品科学与工程学院，陕西?杨凌 712100；3.陕西省葡萄与葡萄酒重点实验室，陕西省特色果品定向设计加工工程技术研究中心，陕西省葡萄/酿酒酵母种质资源与葡萄酒风格创新引智基地，中国商业联合会葡萄与葡萄酒重点实验室，陕西?杨凌 712100）

出版日期:2025-04-25 发布日期:2025-04-09
基金资助:
国家自然科学基金面上项目（32372261）；陕西省重点研发计划项目（2024NC-ZDCYL-04-22；2024ZY-JCYJ-02-09；2024QCY-KXJ-087；2023KXJ-171）

Characteristic Flavor Substances in Wines Made from 12 Major Domestic Kiwifruit Cultivars

ZHAO Zixian, YANG Jinyu, WANG Mengshi, WEI Mengyuan, MA Tingting, FANG Yulin, SUN Xiangyu

(1. College of Enology, Northwest A&F University, Yangling 712100, China; 2. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; 3. Shaanxi Provincial Key Laboratory of Viti-Viniculture, Shaanxi Provincial Engineering Research Center of Characteristic Fruit Directional Design and Processing, Shaanxi Provincial Innovation and Talent Introduction Base for Vine Germplasm/Wine Yeast Resources and Wine Style, Viti-Viniculture Key Laboratory of China General Chamber of Commerce, Yangling 712100, China)

Online:2025-04-25 Published:2025-04-09

摘要/Abstract

摘要： 对12 种不同国产猕猴桃品种酿造的果酒进行分析，结果显示，猕猴桃果酒中有机酸质量浓度为1 291.04～1 848.62 mg/L，单体酚总含量为20.57～332.66 μg/g。12 款酒共检测出102 种香气成分，气味活性值（odor activity value，OAV）＞1的挥发性物质38 种，酯类物质含量要远大于其他挥发性化合物。12 种猕猴桃果酒共有的挥发性物质有10 种，其中OAV＞1的只有丁酸乙酯和正己酸乙酯，赋予酒体苹果、菠萝、香蕉、青草的气味以及白兰地的醇香。根据挥发性化合物总量而言，金艳果酒表现较为优异（47 313.91 μg/L），其次是翠香（42 807.25 μg/L）和贵长（42 823.38 μg/L）。就香气物质的种类丰富度来看，金桃果酒含有的挥发性物质种类最多（70 种），其次是米良1号（63 种）、徐香（61 种）。感官品评总得分结果显示，红实2号的总分最高，整体更受欢迎，其次是东红和贵长。12 款猕猴桃果酒均有其独特风味特征。本实验以期为推动猕猴桃产业的发展提供理论依据，为生产实践与消费者提供参考。

关键词: 猕猴桃；果酒；单体酚；有机酸；风味特征

Abstract: In this study, wines made from 12 different domestic kiwifruit cultivars were analyzed. The results showed that the organic acid content of kiwifruit wine ranged from 1 291.04 to 1 848.62 mg/L, and the monomeric phenol content from 20.57 to 332.66 μg/g. A total of 102 aroma components were detected in 12 wine samples, 38 compound of which had odor activity value (OAV) greater than 1, with esters being much more abundant than all other volatile compounds. These wines shared 10 volatile components, only two of which, ethyl butyrate and ethyl hexanoate, had an OAV > 1, imparting apple-like, pineapple-like, banana-like and grassy aromas to the wines. Jinyan wine had the highest content of total volatile compounds (47 313.91 μg/L), followed by Cuixiang (42 807.25 μg/L) and Guichang (42 823.38 μg/L) wines. Jintao wine contained the largest number of volatile substances (70), followed by Miliang 1 (63) and Xuxiang (61) wines. Hongshi 2 wine had the highest overall sensory score and was more popular, followed by Donghong and Guichang wines. Each of these kiwifruit wines had its own distinctive flavor profile. This study provides a theoretical basis for promoting the development of the kiwifruit industry and offers references for production practice and consumers.

Key words: kiwifruit; fruit wine; monomeric phenols; organic acids; flavor profile

中图分类号:

S663.4

赵子贤，杨金雨，汪梦诗，魏梦媛，马婷婷，房玉林，孙翔宇. 12 种国产主栽猕猴桃品种果酒风味物质特征分析[J]. 食品科学, 2025, 46(8): 178-188.

ZHAO Zixian, YANG Jinyu, WANG Mengshi, WEI Mengyuan, MA Tingting, FANG Yulin, SUN Xiangyu. Characteristic Flavor Substances in Wines Made from 12 Major Domestic Kiwifruit Cultivars[J]. FOOD SCIENCE, 2025, 46(8): 178-188.

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12 种国产主栽猕猴桃品种果酒风味物质特征分析

Characteristic Flavor Substances in Wines Made from 12 Major Domestic Kiwifruit Cultivars

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