徐香猕猴桃果酒发酵过程中品质动态变化的研究

采用电子舌和电子鼻技术并结合多元统计学方法，对不同发酵时间徐香猕猴桃果酒的滋味和风味品质进行了评价。结果发现，总酸含量在发酵前4 d呈现出快速的上升趋势；酒精度在前7 d呈现快速的上升趋势。在猕猴桃果酒发酵过程中酸味和苦味的后味是变化最为明显的滋味指标，芳香物质和乙醇含量是变化最为明显的风味指标。通过主成分分析（PCA）、聚类分析（CA）和多元方差分析（MVA）结果显示，猕猴桃果酒的发酵过程可划分为0～1 d，4～13 d和16～22 d三个阶段。经冗余分析（RDA）发现，发酵16 d后猕猴桃果酒的品质开始下降。由此可见，徐香猕猴桃果酒的发酵时间不宜超过16 d。

Dynamic changes of Xuxiang kiwifruit wine quality during fermentation process

The taste and flavor quality of Xuxiang kiwifruit wine fermented at different time was evaluated by electronic tongue and electronic nose technique combined with multivariate statistical methods. The results indicated that the contents of total acid increased rapidly in the first 4 d of fermentation, and the alcohol content showed rapid upward trend in the first 7 d. During the fermentation process of the Xuxiang kiwifruit wine, the changes of sourness, aftertaste of bitterness, aromatic substances and ethanol content were most obvious. Through principal component analysis (PCA), cluster analysis (CA) and multiple variance analysis (MVA), the fermentation process of kiwifruit wine could divide into three stages (0-1 d, 4-13 d and 16-22 d, respectively). The results of redundancy analysis (RDA) indicated that the wine quality decreased after fermentation for 16 d. Thus, the fermentation time of Xuxiang kiwifruit wine should not be longer than 16 d.