为分析1株刺梨来源的非酿酒酵母酿酒特性,从葡萄糖、柠檬酸、酒精、SO2耐受性,β-糖苷酶、硫化氢产生能力等方面分析该菌株(编号F119)生理特征;与酿酒酵母混合发酵刺梨果汁,从发酵刺梨果酒常规理化指标,感官品评以及香气物质方面探讨F119菌株对刺梨果酒品质的影响。形态学与分子生物学分析结果表明,F119为1株刺梨来源的葡萄汁有孢汉逊酵母;该菌株具有较好的柠檬酸耐受性和SO2耐受性,与酿酒酒母X16之间无差别。葡萄糖、酒精耐受性和β-糖苷酶产生能力不及酿酒酵母X16。此外,F119菌株不产硫化氢。F119与酿酒酵母混合发酵可降低刺梨果酒的挥发酸和残糖量,不影响刺梨果酒的感官品评。F119混合发酵可增加刺梨果酒中挥发性物质的种类或含量,如挥发酸、挥发醚、挥发性烃类等,降低挥发性醇类物质、挥发性酯类物质、挥发性酚类、醛类物质等物质的种类或含量。
To probe the oenological properties of a strain of non-Saccharomyces yeast from Rosa roxburghii (R. roxburghii), the physiological features were analyzed including the glucose tolerance, citric acid tolerance, alcohol tolerance, sulfur dioxide tolerance, β-glycosidase and sulfuretted hydrogen producing ability. Then, this non-Saccharomyces yeast F119 and Saccharomyces cerevisiae (S. cerevisiae) were used as the fermentation starter to produce R. roxburghii wine. The effect of F119 strain on the quality of R. roxburghii wine was investigated from the physicochemical indexes, sensory evaluation and aroma profiles. Morphological and molecular biology results indicated that F119 was a strain of Hanseniaspora uvarum (H. uvarum) from R. roxburghii. The F119 strain had a similar citric acid tolerance and sulfur dioxide tolerance with S. cerevisiae X16. However, the glucose tolerance, alcohol tolerance and β-glycosidase producing ability were lower than those of X16. And the F119 strain did not produce sulfuretted hydrogen. Moreover, the mixed fermentation of F119 strain with S. cerevisiae could reduce the contents of volatile acid and residual sugar of R. roxburghii wine, while not affecting the sensory evaluation. In addition, the F119 strain co-inoculation with S. cerevisiae increased the varieties or contents of volatile acids, volatile ethers and volatile hydrocarbons, and also decreased the kinds or concentrations of volatile alcohols, volatile esters, volatile phenols and volatile aldehydes.
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