College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Molecules. 2023 Jun 30;28(13):5129. doi: 10.3390/molecules28135129.
The aim of this paper was to compare the effects of two clarification methods, protease combined with heat treatment and bentonite, on the aroma quality of liqueur wines, and to identify and analyze the overall differences between the basic components and volatile aroma compounds of liqueur wines after the two treatments by chemical analysis, headspace-solid-phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS), and orthogonal partial least squares discriminant analysis (OPLS-DA). The results showed that total acidity, volatile acidity and pH in liqueur wines after protease combined with heat treatment were not significantly different from those of the blank control, and the ability to remove proteins was equal to that of the bentonite treatment. A total of 58 volatile aroma compounds were detected by HS-SPME-GC/MS. Compared with the blank control group (44 species, total 108.705 mg/L), 52 (83.233 mg/L) and 50 (120.655 mg/L) aroma compounds were detected in the bentonite and protease combined with heat treatments, respectively. Compared with the control and bentonite treatment, the protease combined with heat treatment significantly increased the total content of aromatic compounds in liqueur wines, and the types and contents of olefins, furans and phenols were higher. Among them, the compounds with major contributions in the protease combined with heat treatment were ionone, -damascenone, 3-methyl-1-butanol, alpha-terpineol and limonene, which helped increase the content of terpenoids and enhance the floral and fruit aroma of the wine. Meanwhile, linalool, diethyl succinate, 2-methyl-3-heptanone, butanal diethyl acetal, hexanal and n-octanol were six compounds with high content of aromatic compounds unique to liqueur wines after protease combined with heat treatment. The sensory evaluation results were consistent with the results of aromatic compound detection, and the overall quality was better. The results may provide a reference for further exploration of protease-based clarifiers suitable for liqueur wines.
本文旨在比较两种澄清方法，即蛋白酶结合热处理和膨润土，对利口酒香气质量的影响，并通过化学分析、顶空固相微萃取-气相色谱/质谱联用（HS-SPME-GC/MS）和正交偏最小二乘判别分析（OPLS-DA），对两种处理后利口酒的基本成分和挥发性香气化合物进行整体差异分析。结果表明，蛋白酶结合热处理后利口酒的总酸、挥发性酸和 pH 值与空白对照无显著差异，且其去除蛋白质的能力与膨润土处理相当。采用 HS-SPME-GC/MS 共检测到 58 种挥发性香气化合物。与空白对照组（44 种，总含量为 108.705mg/L）相比，膨润土和蛋白酶结合热处理组分别检测到 52 种（83.233mg/L）和 50 种（120.655mg/L）挥发性香气化合物。与对照和膨润土处理相比，蛋白酶结合热处理显著增加了利口酒中芳香化合物的总量，且烯烃、呋喃和酚类的种类和含量更高。其中，蛋白酶结合热处理中主要贡献化合物为突厥酮、大马酮、3-甲基-1-丁醇、α-松油醇和柠檬烯，有助于增加萜烯含量，增强葡萄酒的花香和果香。同时，香叶醇、二乙琥珀酸酯、2-甲基-3-庚酮、丁醛二乙缩醛、己醛和正辛醇是蛋白酶结合热处理后利口酒中具有高含量芳香化合物的 6 种独特化合物。感官评价结果与香气化合物检测结果一致，整体品质更好。该结果可能为进一步探索适用于利口酒的基于蛋白酶的澄清剂提供参考。
