Zhang Busheng, Sun Zhongguan, Lin Liangcai, Zhang Cuiying, Wei Chunhui
Shandong Engineering Technology Research Center of Pomegranate Deep Processing, College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang 277100, China.
Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Foods. 2023 Feb 13;12(4):795. doi: 10.3390/foods12040795.
Distilled jujube liquor is an alcoholic beverage made from jujube, which has a unique flavor and a sweet taste. The purpose of this study was to explore the effect of mixed fermentation on the quality of distilled jujube liquor by comparing the performance of mixed fermentation between , and . The results showed that there were significant differences in the quality of the jujube liquor between the combined strains. Moreover, increased and reduced the total acid content. The results from an E-nose showed that the contents of methyl, alcohol, aldehyde, and ketone substances in the test bottle decreased significantly after decanting, while the contents of inorganic sulfide and organic sulfide increased. Fifty flavor compounds were detected, including nineteen esters, twelve alcohols, seven ketones, six aldehydes, three alkenes, one furan, one pyridine, and one acid. There were no significant differences in the type or content of flavor compounds. However, PLS-DA showed differences among the samples. Eighteen volatile organic compounds with variable importance in projection values > 1 were obtained. There were sensory differences among the four samples. Compared with the sample fermented with only , the samples co-fermented with or with had an obvious bitter taste and mellow taste, respectively. The sample fermented by all three strains had a prominent fruity flavor. Except for the sample fermented with only the jujube flavor was weakened to varying degrees in all samples. Co-fermentation could be a valuable method to improve the flavor quality of distilled jujube liquor. This study revealed the effects of different mixed fermentation modes on the sensory flavor of distilled jujube liquor and provided a theoretical basis for the establishment of special mixed fermentation agents for distilled jujube liquor in the future.
枣蒸馏酒是一种以枣为原料制成的酒精饮料，具有独特的风味和甜味。本研究的目的是通过比较[具体菌株1]、[具体菌株2]和[具体菌株3]之间的混合发酵性能，探讨混合发酵对枣蒸馏酒品质的影响。结果表明，组合菌株之间枣蒸馏酒的品质存在显著差异。此外，[具体菌株1]增加而[具体菌株2]降低了总酸含量。电子鼻结果显示，倒出后测试瓶中甲基、醇、醛和酮类物质的含量显著降低，而无机硫化物和有机硫化物的含量增加。检测到50种风味化合物，包括19种酯类、12种醇类、7种酮类、6种醛类、3种烯烃类、1种呋喃类、1种吡啶类和1种酸类。风味化合物的种类或含量没有显著差异。然而，偏最小二乘判别分析（PLS-DA）显示样品之间存在差异。获得了18种投影变量重要性值>1的挥发性有机化合物。四个样品之间存在感官差异。与仅用[具体菌株1]发酵的样品相比，与[具体菌株2]或[具体菌株3]共同发酵的样品分别具有明显的苦味和醇厚口感。由所有三种菌株发酵的样品具有突出的果味。除了仅用[具体菌株1]发酵的样品外，所有样品中的枣味都有不同程度减弱。混合发酵可能是提高枣蒸馏酒风味品质的一种有价值的方法。本研究揭示了不同混合发酵模式对枣蒸馏酒感官风味的影响，为今后建立枣蒸馏酒专用混合发酵剂提供了理论依据。
