外源添加酚酸和茶多酚提升紫薯酒品质的效果比较

Comparative Study on the Effects of Exogenous Addition of Phenolic Acids and Tea Polyphenols on Improving the Quality of Purple Sweet Potato Wine

摘要:

为探究外源添加物对紫薯酒主要品质指标的影响，本研究在发酵过程中添加没食子酸、香豆酸、阿魏酸和茶多酚四种物质，通过GC-MS等技术系统分析了其对发酵过程理化指标、甲醇与花青素含量、挥发性风味及感官特性的影响。结果表明，三种酚酸和茶多酚的添加对成品原酒pH值、总酸含量和酒精度等常规发酵指标无显著影响，但对酵母菌数量增长均产生一定抑制作用，其中添加10 mg·L-1没食子酸使酵母数减少2.5×10? CFU/mL。添加三种酚酸与茶多酚均可明显抑制甲醇的生成，其中没食子酸和茶多酚的添加可使成品原酒中甲醇含量降低28.46%和19.86%。添加没食子酸和茶多酚的成品原酒中花青素含量分别为408.91 mg·L-1和406.36 mg·L-1。挥发性成分与感官分析显示，添加香豆酸与茶多酚发酵的酒样风味协调，感官接受度较高，其中大部分酯类和醇类物质对香气和整体协调性有较高的贡献。综合来看，茶多酚在控制甲醇生成、提升花青素含量及改善感官品质方面效果优良，且符合食品添加剂规范，为紫薯酒安全生产与品质提升提供了理论依据与实践参考。

Abstract:

The effects of four exogenous additives—gallic acid, p-coumaric acid, ferulic acid, and tea polyphenols—on the key quality attributes of purple sweet potato wine were investigated by adding them during fermentation. Changes in physicochemical parameters, methanol and anthocyanin contents, volatile flavor compounds, and sensory properties were systematically evaluated using GC–MS and other analytical methods. The results showed that the addition of phenolic acids and tea polyphenols had no significant effects on conventional fermentation parameters, including pH, total acidity, and alcohol content, whereas yeast growth was inhibited to varying extents. In particular, the addition of 10 mg·L?1 gallic acid reduced the yeast population by 2.5 × 10? CFU/mL. All additives significantly suppressed methanol formation, with methanol contents reduced by 28.46% and 19.86% following the addition of gallic acid and tea polyphenols, respectively. Moreover, the anthocyanin contents in the wines supplemented with gallic acid and tea polyphenols reached 408.91 mg·L?1 and 406.36 mg·L?1, respectively. Volatile compound analysis combined with sensory evaluation indicated that wines fermented with p-coumaric acid and tea polyphenols exhibited more harmonious flavor profiles and higher sensory acceptability, with esters and alcohols contributing predominantly to aroma characteristics and overall flavor balance. Overall, tea polyphenols were demonstrated to be an effective additive for reducing methanol formation, enhancing anthocyanin retention, and improving sensory quality, while complying with food additive regulations, thereby providing theoretical support and practical guidance for the safe production and quality improvement of purple sweet potato wine.