Research on Improving the Quality of Orah Fruit Wine Based on the Mixed Microbial Fermentation
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摘要: 为更好的提升沃柑果酒的品质，本研究将酿酒酵母（Saccharomyces cerevisiae）、毛榛毕赤酵母（Pichia manshurica）和植物乳杆菌（Lactobacillus plantarum）分别进行沃柑果酒的单菌与混菌发酵，并对发酵过程中的理化指标进行检测，同时对发酵产生的风味物质进行分析比较。结果表明，酿酒酵母、毛榛毕赤酵母和植物乳杆菌混合发酵组（Zp组）糖利用率最高，还原糖含量为2.54±0.02 g/L，总酸为5.34±0.28 g/L。相对于其他发酵组，Zp组抗氧化性最强，总酚含量为279.82±1.36 mg/L，超氧阴离子含量为71.23±0.65 μmol/mL，羟自由基清除率为70.75%±0.17%。采用液相色谱-质谱法（LC-MS）对发酵样品的有机酸进行测定，发现乳酸和乙酸是沃柑果酒发酵过程中产生的主要有机酸，且Zp组总有机酸的相对含量低于其它发酵组为7.9%，表明植物乳杆菌有良好的生物降酸能力。采用气相色谱-质谱法（GC-MS）对发酵样品的香气成分进行测定，共检出68种挥发性成分。相比单菌发酵组，酿酒酵母和毛榛毕赤酵母两菌发酵组（Sk组）和三菌发酵组（Zp组）都增加了酯类和高级醇的种类和含量，增加了沃柑果酒的香气复杂性。通过感官品评发现Zp组在口感、香气和色泽方面得分均最高，总分为88.55±1.2分，口感酸甜适中，颜色透亮，说明混菌发酵有助于改善沃柑果酒的口感，丰富沃柑果酒的香气复杂度，提升沃柑果酒的品质。本研究首次利用酿酒酵母、毛榛毕赤酵母和植物乳杆菌混菌发酵沃柑果酒，为沃柑果酒品质调控和产品开发提供一定的理论依据。Abstract: To improve the quality of orah fruit wine, Saccharomyces cerevisiae, Pichia manshurica and Lactobacillus plantarum were used in the single and mixed microbial fermentation of orah fruit wine. The physical and chemical indexes in the fermentation process were detected, and the flavor substances produced in the fermentation process were analyzed and compared. The results showed that the mixed fermentation group of S. cerevisiae, P. manshurica and L. plantarum (Zp group) had the highest sugar utilization rate and the obvious advantage of reducing the organic acids, in which the reducing sugar content was 2.54±0.02 g/L, and the total acid was 5.34±0.28 g/L. Compared with other fermentation groups, Zp group had the strongest antioxidant activity, in which the total phenol content was 279.82±1.36 mg/L, the superoxide anion content was 71.23±0.65 μmol/mL, and the scavenging rate of hydroxyl radical was 70.75%±0.17%. Liquid chromatography-mass spectrometry (LC-MS) was used to determine the organic acids of the fermentation groups. The results showed that lactic acid and acetic acid were the main organic acids produced during the fermentation groups. In particular, the relative content of total organic acids in Zp group was 7.9% lower than that in other fermentation groups, indicating that L. plantarum had good biological deacidification. Gas chromatography-mass spectrometry (GC-MS) was used to determine the aroma components of the fermentation groups, and a total of 68 volatile components were detected. Compared with the single bacteria fermentation group, the mixed microbial fermentation group of S. cerevisiae and P. manshurica (Sk group) and Zp group increased the types and contents of esters, and higher alcohols, which increased the aroma complexity of orah fruit wine. Through sensory evaluation, the results revealed that Zp group scored the highest in taste, aroma, and color, with a total score of 88.55±1.2. Zp group had moderate sweet and sour, and bright colors, which indicated that mixed microbial fermentation was helpful to improve the taste, enrich the aroma complexity, and enhance the quality of orah fruit wine. In this study, S. cerevisiae, P. manshurica, and L. plantarum were used for the first time to ferment orah fruit wine, which would provide a theoretical basis for quality control and product development of orah fruit wine.
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图 3 发酵过程中糖度和还原糖的变化（n=3）
Figure 3. Changes in sugar and residual sugar content during the fermentation process (n=3)
图 5 不同发酵组总酚含量、超氧阴离含量和羟自由基清除能力（n=3）
Figure 5. Total phenol content, superoxide anion content and hydroxyl radical scavenging ability in different fermentation groups (n=3)
图 6 不同发酵组有机酸含量对比
Figure 6. Comparison of organic acid content in different fermentation groups
表 1 沃柑果酒感官评价
Table 1. Sensory evaluation of orah fruit wine
感官特征 评分标准 感官评分（分）
色泽（10分）酒体澄清透亮，有光泽
酒体澄清，色泽暗淡
酒体浑浊，色泽较差8~10
4~7
0~3口感（40分） 入口清爽，酸甜可口
酸甜适当，口感适宜
过酸或过甜，口感较差31~40
16~30
0~15香气（30分） 酒香协调浓郁，有柑橘香味和酒香
柑橘香味较浓，酒香一般
酒香和果香一般且有异味21~30
11~20
0~10典型性（20分） 具有独特的柑橘风味
柑橘香气不明显
无柑橘风味，缺乏典型性16~20
11~15
0~10
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表 2 不同发酵组挥发性风味物质对比
Table 2. Comparison of volatile aromatic compounds in different fermentation groups
类别 序号 香气物质 相对含量（%） Aq Sc Sm Sk Zp 酸类 1 乙酸 1.85 1.97 1.81 3.19 1.01 2 丁酸 0.51 0.57 0.53 0.45 0.31 3 己酸 0.65 0.69 0.67 0.63 ? 4 2-乙酰氨基-3-羟基丙酸 ? 0.08 ? 0.05 ? 5 4-氨基庚二酸 ? ? ? 0.05 ? 6 环己烷-1,4,5-三醇-3-酮-1-羧酸 ? ? ? ? 0.27 7 3-羟基十二烷酸 ? ? ? ? 0.04 醇类 1 异山梨醇 ? 0.72 0.52 0.35 0.60 2 丙二醇 ? 0.13 0.15 ? ? 3 苯乙醇 ? 0.37 0.39 0.80 0.55 4 2,7,7-三甲基双环[2.2.1]庚烷-2-醇 ? 0.07 0.10 0.09 ? 5 1-硝基-2-乙酰胺-1,2-二脱氧-d-甘露醇 ? 0.04 ? ? ? 6 （R）-（-）-2-丁醇 ? 0.19 ? 0.19 ? 7 （2R,3R）-（-）-2,3-丁二醇 ? 2.37 5.01 3.22 9.33 8 3-甲基-1-丁醇 ? ? 2.31 2.52 3.01 9 异丁醇 ? ? 0.78 0.95 1.05 10 1-甲基-4-（硝基甲基）哌啶-4-醇 ? ? 0.06 ? ? 11 4-异丙氧基丁醇 ? ? ? 0.25 ? 12 3-氯-2-丁醇 ? ? ? 0.13 ? 13 （S,S）-（+）-2,3-丁二醇 ? ? ? 0.88 1.15 14 （-）5-外切羟基冰片醇 ? ? ? 0.05 ? 15 4-氨基-1-戊醇 ? ? ? ? 0.03 16 1,2,3-丁三醇 ? ? ? ? 0.05 17 （R）-（-）-3-甲基-2-丁醇 ? ? ? ? 0.17 醛酮类 1 羟基丙酮 ? 0.28 0.31 3.04 0.51 2 二氯乙缩醛 ? 1.17 0.22 ? ? 3 3,5-庚二烯-2-酮,（3E,5E）- （9CI） ? 0.22 ? ? ? 4 乙酮,2-亚氨基-1,2-二苯基,氨基脲 2.01 ? 0.23 ? 0.04 5 3-羟基-2-丁酮 ? ? ? ? 0.43 6 2（3H）-呋喃酮 ? ? ? ? ? 酯类 1 乙酸乙酯 ? 2.02 0.34 3.24 1.98 2 辛酸乙酯 ? 0.16 0.07 0.14 0.16 3 戊酸乙酯 ? 0.17 0.08 ? ? 4 乳酸乙酯 ? 1.29 1.03 1.23 1.18 5 丁酸乙酯 ? 0.16 0.15 0.24 0.21 6 2-己基-1,1-双环丙烷-2-辛酸甲酯 1.20 0.06 ? ? ? 7 己酸乙酯 ? ? 0.34 ? ? 8 庚酸乙酯 ? ? 0.07 0.13 ? 9 5,7-十六炔酸甲酯 ? ? 0.10 ? ? 10 甘油三酯 ? ? 0.81 ? ? 11 正己酸乙酯 ? ? ? 2.04 ? 12 庚酸乙酯 0.29 ? ? 0.06 ? 13 9-十八烯-12-炔酸甲酯 ? 0.04 ? ? ? 14 3-甲基戊酸乙酯 ? 0.67 ? ? ? 15 2-己基-1,1-双环丙烷-2-辛酸甲酯 ? 0.12 0.17 ? 0.07 16 草酸单乙酯 ? ? ? 1.76 ? 17 2-辛基环丙烷十四烷酸甲酯 ? ? 0.13 ? 0.05 18 （5á）孕烷-3,20á-二醇,14α,18α-[4-甲基-3-氧-
（1-氧-4-氮杂丁烷-1,4-二基）],二乙酸酯? ? 0.04 ? ? 19 月桂酸2,3-二乙酰氧基丙酯 ? ? ? 0.04 ? 20 己酸环戊酯 ? 0.08 ? 0.08 ? 21 2,5-十八碳二烯酸甲酯 ? ? ? ? 0.14 22 （E）-3,7-二甲基-2,6-辛二烯醇3-甲基丁酸酯 ? ? ? ? 0.12 其他 1 右旋萜二烯 ? 0.58 ? 0.98 0.82 2 萜品油烯 ? 0.09 ? 0.19 0.12 3 四乙酰-d-二甲苯腈 ? 0.16 0.07 ? ? 4 四氢呋喃 ? 0.43 0.36 0.5 5 十四甲基环七硅氧烷 ? 0.02 ? 0.04 ? 6 十二甲基环六硅氧烷 ? 0.05 ? 0.07 ? 7 邻伞花烃 ? 1.83 ? 1.62 ? 8 甘露糖胺 ? 0.12 ? ? 0.06 9 桉树脑 ? 0.78 0.46 ? ? 10 二甲基亚砜 ? 2.01 1.50 1.84 ? 11 α-松油烯 ? ? 0.03 0.11 ? 12 枞油烯 ? ? ? 0.58 0.33 13 9,10-乙基蒽,9,10-二氢-11,12-二乙酰 ? ? ? 0.35 ? 14 6-苯基富烯 ? ? ? 0.40 ? 15 1-（3-（环己基氨基）丙基）胍 ? ? ? 0.02 ? 18 2-（氮杂环丙烷-1-基）乙胺 ? ? ? ? 1.46 19 1,1-二氧代-3-羟基四氢噻吩 ? ? ? ? 0.03 20 芳樟醇 ? 0.07 ? 0.24 0.17 21 4-萜烯醇 ? 0.22 0.14 0.15 0.12 注：“?”表示未检测到该种物质。 
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表 3 沃柑果酒感官评价得分（分）
Table 3. Sensory evaluation scores of orah fruit wine (scores)
感官特征 Aq Sc Sm Sk Zp 色泽 14.20±0.36d 15.07±0.40c 13.30±0.26e 16.53±0.35b 17.57±0.30a 香气 25.20±0.10b 23.31±0.20d 24.17±0.15c 25.48±0.20b 28.46±0.10a 口感 28.92±0.30c 30.57±0.90bc 26.37±1.01d 32.22±1.35ab 33.94±1.00a 典型性 7.44±0.31b 8.19±0.06a 6.27±0.13c 8.39±0.36a 8.59±0.30a 总分 75.76±1.00c 77.14±1.40c 70.10±1.00d 82.62±1.48b 88.55±1.20a 注：同一行中不同字母表示组间差异显著（P<0.05）。 
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