添加磷酸氢二铵对百香果酒发酵和风味的影响

Effects of adding dibasic ammonium phosphate (DAP) on the fermentation performance and flavor of passion fruit wine

摘要:

【背景】缺乏氮源常会影响果酒发酵性能，导致果酒整体感官品质不佳。然而，补充氮源是否影响百香果酒发酵与风味特性鲜有报道。【目的】通过添加磷酸氢二铵(dibasic ammonium phosphate, DAP)作为一种氮源补充方式，探究其对百香果酒的发酵性能和挥发性成分的影响，旨在为改善百香果酒品质提供理论依据和数据支持。【方法】采用高效液相色谱法(high performance liquid chromatography, HPLC)、气相色谱-质谱(gas chromatography-mass spectrometry, GC-MS)、气相色谱-三重四极杆质谱(gas chromatography-triple quadrupole mass spectrometry, GC-TQMS)和电子鼻(electronic nose, E-Nose)技术，测定了有机酸、氨基酸和挥发性化合物等指标，综合分析了添加DAP对百香果酒香气风味特征的影响。【结果】在发酵方面，与未添加DAP的对照组相比，添加400 mg/L DAP可以使百香果酒发酵时间缩短5 d，发酵终点时总糖含量(3.35±0.57) g/L，酒精含量(10.73±0.06)% vol。添加DAP的百香果酒中总酚[(68.62±2.81) mg/L]和总黄酮[(23.41±0.65) mg/L]的含量升高。在氨基酸含量和种类方面，添加DAP与未添加DAP的百香果酒中均检测到20种游离氨基酸，总氨基酸含量分别为(669.40±56.27) mg/L和(1 017.58±80.53) mg/L，两者存在明显差异；其中，添加DAP后，谷氨酸、天冬氨酸和脯氨酸等种类消耗量最多，对百香果酒乙醇发酵有重要贡献。在香气风味方面，百香果酒中共检测到59种挥发性化合物，与未添加DAP组相比，添加DAP的百香果酒多产生20种挥发性物质，其中19种挥发性化合物为主要呈香物质(odor activity value, OAV>1)，包括异戊醇、丁酸乙酯、己酸乙酯、乙酸异戊酯和反式-β-紫罗兰酮等；高级醇和乙酸随DAP的添加而减少，萜烯类、醛类和酮类的含量随DAP的添加而显著升高。【结论】添加DAP (400 mg/L)不仅改善了百香果酒的发酵性能，而且提高了它的风味组分的种类及含量，从而整体上提高了百香果酒的品质。

Abstract:

[Background] Lack of nitrogen sources always affects the fermentation performance of fruit wine, resulting in poor sensory quality of fruit wine. However, few researchers have reported the effects of supplementing nitrogen sources on the fermentation performance and flavor of passion fruit wine. [Objective] To explore the effects of dibasic ammonium phosphate (DAP) as an adjunct nitrogen source on the fermentation performance and volatile components of passion fruit wine, providing a theoretical basis and data support for the quality improvement of the fruit wine. [Methods] We employed HPLC, GC-MS, gas chromatography-triple quadrupole mass spectrometry, and electronic nose to determine the content of organic acids, amino acids, and volatile compounds, thereby comprehensively analyzing the effects of DAP on the flavor characteristics of passion fruit wine. [Results] Compared with the control (DAP-free), the addition of 400 mg/L DAP to passion fruit juice shortened the fermentation time of the wine by 5 days, and the total sugar content and ethanol content reached (3.35±0.57) g/L and (10.73±0.06)% vol, respectively, at the end of fermentation. In addition, the involvement of DAP increased the content of total phenols ((68.62±2.81) mg/L) and total flavonoids ((23.41±0.65) mg/L) in passion fruit wine. The passion fruit wine produced with or without DAP contained 20 free amino acids. The content of total amino acids was (669.40±56.27) mg/L in the passion fruit wine produced with DAP and (1 017.58±80.53) mg/L in the passion fruit wine produced without DAP, which showed an obvious difference. Specifically, glutamic acid, aspartic acid, and proline were consumed the most after the addition of DAP, which indicated their contributions to the fermentation performance of passion fruit wine. Moreover, 59 volatile compounds were detected in the passion fruit wine by GC-MS. More volatile compounds (about 20) were formed in the DAP-supplemented passion fruit wine than the DAP-free wine, and 19 volatile compounds were observed to be the main aroma substances (odor activity value, OAV>1), including isoamyl alcohol, ethyl butyrate, ethyl hexanoate, isoamyl acetate, and trans-β-ionone. Interestingly, the levels of higher alcohols and acetic acid decreased while the content of terpenes, aldehydes, and ketones increased in passion fruit wine due to the presence of DAP. [Conclusion] The addition of DAP (400 mg/L) not only improved the fermentation performance but also increased the types and content of flavor components, finally improving the comprehensive quality of passion fruit wine.