产香酵母通过不同的代谢途径产生多种挥发性香气成分,增加了酒体的香气。该文利用产香酵母与酿酒酵母协同发酵酿造鸭梨果酒,以期改善单一酿酒酵母发酵酒体的风味与口感,更大程度地开发水果的酿酒潜力。从6株产香酵母中优选1株产香酵母B(异常毕赤酵母(Pichia anomala))与安琪SY果酒酵母进行共酵,在单因素试验的基础上,选择发酵时间、接种量和接种时间进行响应面优化试验,以感官评分为响应值,确定最佳工艺为,发酵初始接种2%的产香酵母B, 24 h后接种3%的果酒酵母SY,24 ℃发酵8 d,所得鸭梨酒酒精度达11.6%vol,可溶性固形物为5 Brix。通过理化及顶空固相微萃取-气相色谱-质谱分析发现,酯类物质是构成酒体香气的主要成分,混菌发酵酒体的总酯含量为3.21 g/L,是单菌发酵酒体的2.6倍,混菌发酵酒体中辛酸乙酯、己酸乙酯、乙酸乙酯、癸酸乙酯相对含量都比单菌发酵高。所得酒体呈亮黄色,澄清透亮,果香清雅,香味协调。
Aroma-producing yeasts produce multiple volatile aroma components through different metabolic pathways, which could enhance the aroma of wine. In order to improve the complexity and characteristics of the wine, as well as further develop the winemaking potential of fruit, aroma-producing yeast and Saccharomyces cerevisiae was used for Yali wine producing. Yeast B (Pichia anomala) was selected from 6 aroma-producing yeast strains for co-inoculation with Angel SY wine yeast and produce Yali wine. On the basis of single factor tests, fermentation time, inoculation quantity and inoculation time were selected for response surface optimization test, and sensory score was taken as the response value. The optimum conditions were determined as follows: initial inoculation of 2% yeast B,followed by 3% Angel SY wine yeast after 24 h, the sequential fermentation was carried out at 24 ℃, for 8 d. The alcohol content of Yali wine reached 11.6%vol and the soluble solids were 5 Brix. Esters were found to be the main constituents of the wine aroma by physicochemical and headspace solid phase micro extraction-gas chromatography-mass spectrometry analysis. The total esters content of the wine co-fermented with two kinds of yeasts was 3.21 g/L, more than double that of the single strain fermentation. The contents of ethyl octanate, ethyl caproate, ethyl acetate and ethyl decanoate were higher than those of the single strain fermentation. The wine co-fermented by two yeast strains was beautiful bright yellow color, clear and bright, fruity and harmonious.
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