【作者】 王胜利；

【导师】 樊明涛；

【作者基本信息】 西北农林科技大学 ， 食品科学， 2013， 硕士

【摘要】 本论文采用实验室中五种酵母菌种对猕猴桃酒进行发酵试验，选出的优良酵母菌，并以优选的菌种作为发酵剂对五个猕猴桃品种（秦美、华优、海沃德、哑特、徐香）酿酒，研究了在酿造过程中以及陈酿后猕猴桃酒中的多酚、抗氧化性和香气成分，揭示了五个猕猴桃品种在酿造过程中多酚和抗氧化性的变化规律，初步探讨了五种猕猴桃酒中香气成分的种类和相对含量，以期能够获得优良的猕猴桃酒酿造品种。本研究得到如下结果：1.通过对酵母菌进行了生长曲线、发酵能力、产气能力的测试，并对酿造猕猴桃酒过程中的降糖速率和产酒精能力以及原酒的透光率、色度和多酚进行了分析，结果表明：WLP775酿造猕猴桃酒的效果最好。2.所选择的猕猴桃品种的理化性质都能符合果酒的酿造条件，可溶性固形物含量在14～18之间，pH值在3.42～3.75之间。主发酵结束后可溶性固形物在5%左右，pH在3.06～3.57之间，猕猴桃品种对猕猴桃酒的理化指标（除还原糖）没显著地影响。在酿造过程中，五种猕猴桃酒都表现出较强的抗氧化能力，酚类物质的变化可以部分地解释猕猴桃酒的抗氧化能力的变化，但也有些差异，这可能需要进一步研究猕猴桃酒中的其它物质对抗氧化能力的影响，例如氨基酸、肽类、美拉德反应产物。总酚含量差别较大，其中，秦美猕猴桃酒中最高。3.通过对猕猴桃酒液相色谱分析表明：咖啡酸和表儿茶素含量较高，分别在2.106～2.417mg/L和0.643～1.831mg/L之间；其次是阿魏酸和原儿茶酸，含量为0.543～1.108mg/L和0.429～0.861mg/L；鞣花酸、儿茶素、原花青素B2含量较低，的含量比较低，且在秦美猕猴桃酒中未检测出儿茶素，在海沃德酒中未检测出原儿茶酸，单酚与抗氧化能力具有一定的相关性。4.五种猕猴桃酒陈酿后所表现出的抗氧化能力与酿造过程中的有着明显的不同，总抗氧化能力、还原能力、DPPH清除能力和超氧阴离子清除能力有着明显的差异性，秦美、华优、海沃德、哑特和徐香对亚油酸的自氧化的抑制率分别是76.5、74.1、70.9、72.5和69.7%。DPPH和超氧阴离子的清除能力强弱顺序几乎相同，而还原能力按照强弱顺序依次为秦美>哑特>华优>海沃德>徐香。秦美、华优、海沃德、哑特和徐香猕猴桃酒的总酚含量分别为687、712、433、518和547μg。5.本试验在五种猕猴桃酒中检测出了醇类、酯类、挥发酸等物质，其中相对含量大于1%的有15种，其中酯类物质最多，其次是醇类物质和酸类物质，而文献中报导的酮类、醛类、酚类和其它化合物种类少、含量低，所占的相对含量小于0.1%。所有酒样的挥发成分品中含量较高的香气成分有极大的相似性，主要包括：乙醇、异丁醇、异戊醇、正己醇、乙酸乙酯、乙酸异戊酯、己酸乙酯、乙酸己酯、辛酸乙酯、癸酸乙酯、辛酸、这些物质可以认为是构成典型猕猴桃酒香气的重要成分。更多还原

【Abstract】 Kiwi wine was fermented by five kiwi varieties（Qinmei, Huayou, Hayward, Yate, Xuxiang) and five yeast species in our laboratory. It showed the changing rules about antioxidantactivity and phenolic compounds during the fermentation and aging. The kiwifruit cultivarfitting for wine producing was selected by study the aroma character of kiwifruit wine ofdifferent cultivars. The main results of this paper are as follows:1.Yeast growth curve, the fermentation capacity of production capacity, testing, and thebrewing process of kiwi wine hypoglycemic rate and ethanol production capacity as well asthe original wine transmittance, chromaticity and polyphenols were analyzed. The resultsshowed that WLP775was the best one.2.Physical and chemical properties of five kiwifruits can meet the fruit wine brewingconditions, soluble solids content and pH value was14～18and3.42～3.75respectively.After the end of the main fermentation, soluble solids remained about5, pH was3.06～3.57.Five kiwi wines’ physical and chemical indicators (in addition to reducing sugar) did notsignificantly affect. Five kiwi wines showed strong antioxidant capacity, the change ofphenolic compounds can partly explain the changes of the antioxidant capacity of kiwi wine,but also some differences, which may require further study of other substances in the kiwiwine. For example, amino acids, peptides, maillard product. Total phenolic content varied,Qinmei kiwi wine had the highest content in the whole process.3.Caffeic acid and epicatechin as the main polyphenol content of2.106~2.417mg/L and0.643~1.831mg/L respectively; followed by ferulic acid and the original catechin content as0.543~1.108mg/L and0.429~0.861mg/L respectively; ellagic acid, catechins,proanthocyanidins B2content was relatively low, and catechin in Qinmei kiwi wine was notdetected, the Hayward wine did not detect the original catechin.4. The antioxidant capacity of the five kiwi wines after aging and the brewing processwas significantly different. Their total antioxidant capacity, reducing ability, DPPHscavenging capacity and superoxide anion scavenging capacity were a clear difference. Thelinoleic acid autoxidation inhibition rate of Qinmei, Huayou, Hayward, Yate and Xuxiang was76.5,74.1,70.9,72.5and69.7%, respectively. DPPH and superoxide anion scavenging capacity was in the order was almost the same. The order of reducing ability was Qinmei>Yate> Huayou> Hayward> Xuxiang. The total phenolic content Qinmei, Huayou, Hayward,Yate and Xuxiang were687,712,433,518and547μg.5. Volatile substances were alcohols, esters, volatile acids and other substances in five kiwiwines, which were15relative content greater than1%. The main aroma were similar, themain aroma were Ethanol, isobutanol, isoamyl alcohol, n-hexanol, ethyl acetate, isoamylacetate, ethyl caproate, hexyl acetate, ethyl octanoate, ethyl decanoate, caprylic acid. Thesimilarity of the main aroma and the difference of the minor aroma showed the kiwifruit ofdifferent cultivars had not only something in common but also their own characters.更多还原