食品与发酵工业 >

2021 , Vol. 47 >Issue 12: 110 - 116

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026678

研究报告

不同非酿酒酵母与酿酒酵母混合发酵对脆红李酒品质的影响

  • 张曼 ,
  • 钟涛 ,
  • 魏雪 ,
  • 阚建全 ,
  • 武运 ,
  • FERENC Hegyi ,
  • 杜木英
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(中匈食品科学合作研究中心,重庆,400715)
    3(新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
    4(匈牙利国家农业研究和创新中心食品科学研究所,匈牙利 布达佩斯,H-1022)
硕士研究生(杜木英副教授为通讯作者,E-mail:muyingdu@swu.edu.cn)

收稿日期: 2021-01-06

  修回日期: 2021-02-18

  网络出版日期: 2021-07-22

基金资助

对口援疆科技合作项目(CSTC2017-shms-kjfp80053);重庆市农委调味品产业技术体系项目(2018[7]号);新疆维吾尔自治区重点科技专项(2016401001-2)

收起

Effect of mixed fermentation of different non-Saccharomyces cerevisiae and Saccharomyces cerevisiae on the quality of Cuihongli plum wine

  • ZHANG Man ,
  • ZHONG Tao ,
  • WEI Xue ,
  • KAN Jianquan ,
  • WU Yun ,
  • FERENC Hegyi ,
  • DU Muying
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  • 1(College of food science, Southwest University, Chongqing 400715, China)
    2(Chinese-Hungarian Cooperative Research Centre for Food Science, Southwest University, Chongqing 400715, China)
    3(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
    4(Food Science Research Institute of National Agriculture Research and Innovation Center, Budapest H-1022, Hungary)

Received date: 2021-01-06

  Revised date: 2021-02-18

  Online published: 2021-07-22

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摘要

分别采用热带假丝酵母(Candida tropicalis)、东方伊萨酵母(Issatchenkio orientalis)、美极梅奇酵母(Metschnikowia pulcherrima)、葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)与商业酿酒酵母(Saccharomyces cerevisiae) D254混合发酵脆红李酒,比较其在发酵速率、理化指标、有机酸和挥发性成分的差异,并进行感官评价分析,以期为提升脆红李酒品质提供依据。结果表明,与S.cerevisiae单独发酵(10 d)相比,混合发酵延缓了发酵进程(12~13 d)。不同脆红李酒的理化指标均符合国标,混合发酵后酒样中苹果酸、乳酸和乙酸含量显著降低(P＜0.05),有利于果酒风味平衡协调。香气成分结合主成分分析表明,Mp-Sc混合发酵香气组分优于其他酒样,其中辛酸乙酯、癸酸乙酯、月桂酸乙酯、芳樟醇显著提高且香气活度值＞1,能够增强酒体果香、花香。感官评价结果也表明Mp-Sc混合发酵的果香味和花香味较为浓郁。综上,Mp-Sc混合发酵更适合应用于脆红李酒酿造,有利于增加香气复杂性,提升品质。

关键词： 非酿酒酵母; 脆红李; 顶空固相微萃取-气相色谱-质谱法; 主成分分析; 香气活度值

本文引用格式

张曼 , 钟涛 , 魏雪 , 阚建全 , 武运 , FERENC Hegyi , 杜木英 . 不同非酿酒酵母与酿酒酵母混合发酵对脆红李酒品质的影响[J]. 食品与发酵工业, 2021 , 47(12) : 110 -116 . DOI: 10.13995/j.cnki.11-1802/ts.026678

Abstract

In this research, Candida tropicalis, Issatchenkio orientalis, Metschnikowia pulcherrima, Hanseniaspora uvarum were mixed with commercial Saccharomyces cerevisiae D254 to ferment Cuihongli plum wine, respectively. Then, all wine samples were investigated for their differences in fermentation rate, physical and chemical indexes, organic acids and volatile components content, and sensory evaluation was conducted. The results showed that compared with pure fermentation with S. cerevisiae (10 d), mixed fermentation delayed the fermentation process (12-13 d). The basic physical and chemical properties of different wines all met the national standards. After mixed fermentation, the contents of malic acid, lactic acid and acetic acid in the wine sample were significantly reduced (P＜0.05), which was beneficial to the balance and coordination of fruit wine flavor. The analysis of aroma components combined with principal components showed that the aroma components of Mp-Sc were better than those of other wine samples. Among them, ethyl caprylate, ethyl caprate, ethyl laurate, and linalool were significantly improved with the odor activity value>1, which was beneficial to enhance the fruit flavor and floral. The sensory evaluation results also showed that the fruity and floral aroma of Mp-Sc was relatively strong. In summary, Mp-Sc was more suitable for brewing Cuihongli plum wine, which was beneficial to increase the complexity of aroma and improve quality.

Key words： non-Saccharomyces cerevisiae; Cuihongli; headspace solid phase microextraction-gas chromatography-mass spectrometry; principal component analysis; odor activity value

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