基于理化指标和CATA方法探究不同酵母组合对松针酒发酵品质和感官特征的影响

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Study on Quality Changes During Fermentation of Pine Needle Wine byDifferent Yeasts

YUAN Binfeng，LI Yurong， WANG Qiuyun，LI Ke* （School ofFood Science and Technology， Hunan Agricultural University， Changsha 410128， China

Abstract： In this study， pine needle wine was fermented by using single yeast， a mixture of two types of yeast， anda mixture of three types of yeast respectively.By detecting thechanges of alcohol content，total polyphenols and total flavonoids during the fermentation process，the diferences in antioxidantcapacityof the finished wine were detected.The checked all-that apply（CATA）method combined with the nine-point preference scale wasadopted to analyze the sensory differences of the fnished product and explore the influence of different yeast fermentations on the quality of pine needle wine.The results showed that on the 6th and 12th days offermentation，the alcohol content of the three-bacteria fermentation group was the highest.On the 18th day of fermentation，there was no significant difference in alcohol content among the three groups of samples.Fermented pine needle wine is rich in total polyphenols and totalflavonoidsand has good antioxidant activity. However， mixed bacterial fermentation can reduce the content of some total polyphenols and total flavonoids.The CATA results show that the sensory characteristics of pine needle wines fermented by diferent strains can be welldistinguished.Preference data indicates that the pine needle wine，which is fermented with amixture of three types of yeast，is highly favored byconsumers.The research results can provide a theoretical basis for the process optimization and quality improvement of pine needle wine products.

Keywords： pine needle wine; antioxidant; check-all-that-apply （CATA）

传统松针酒由松针、白糖和水自然发酵而成，现代也有以松针为主料的具有养生、健体作用的保健功能酒[]。（剩余7342字）