酿酒酵母是决定果酒发酵及品质优劣的核心要素。该研究从实验室保藏菌株和黄桃自然发酵液中筛选获得了400余株潜在的适用于黄桃果酒发酵的酿酒酵母菌株。根据菌株在高糖黄桃果汁中起始发酵的能力、硫化氢和挥发酸生产能力、乙醇和二氧化硫的耐受性等酿造特性,选择了10个酿酒酵母优选菌株。以商业酿酒酵母D254作为对照,基于不同菌株发酵液的理化特性和感官特性的差异,最终获得了4个优选酿酒酵母菌株。采用气相色谱-质谱法对4株优选菌株发酵黄桃酒的风味成分进行了定性和定量研究,并结合聚类分析、主成分分析及偏最小二乘回归分析等方法对黄桃果酒进行了区分。结果表明,原生环境中的酿酒酵母在发酵速度和原料利用上有明显的优势,酿酒酵母WT-21发酵黄桃果酒挥发性化合物浓度最高,相比于商业酿酒酵母D254醇类物质提高了73.1%,酯类物质提高了17.4%,在果香上有最高得分。酿酒酵母菌株A-61发酵黄桃果酒挥发性化合物种类最多,并且在整体香气上得分最高。酿酒酵母A-2和A-34发酵黄桃果酒中多种花香相关的挥发性化合物含量高于其他菌株,在花香和愉悦程度上有最高得分。该研究筛选得到的4株酿酒酵母菌株,对黄桃果酒质量的提高具有重要的参考价值和实际应用意义。
Saccharomyces cerevisiae is the core element that determines the fermentation and quality of fruit wine. In this study, more than 400 potential S. cerevisiae strains suitable for the fermentation of yellow peach wine were screened from laboratory stock and spontaneous fermentation broth of yellow peach. According to the ability of initial fermentation in yellow peach juice with high sugar content, the potential of producing H2S and volatile acid, ethanol tolerance, and sulfur dioxide tolerance, ten preferred strains were selected. Using commercial S. cerevisiae D254 as the control, four preferred S. cerevisiae strains were finally obtained based on their physicochemical and sensory characteristics. Qualitative and quantitative research on the flavor components of yellow peach wines fermented by four selected strains were conducted using GC-MS, cluster analysis, principal component analysis and partial least square regression were used to distinguish yellow peach wines. The results showed that S. cerevisiae strains from the environment had obvious advantages in fermentation speed and raw material utilization. The yellow peach wine fermented by S. cerevisiae WT-21 had the highest concentration of volatile compounds. Compared with the control, the alcohol content increased by 73.1% and that of ester increased by 17.4%, with the highest score in fruity aroma. The yellow peach wine fermented by A-61 had the most numerous volatile compounds and scored the highest in overall aroma. The yellow peach wine fermented by S. cerevisiae A-2 and A-34 contained more floral-related volatile compounds than that fermented by other strains and had the highest scores in floral aroma and pleasure. To sum up, four S. cerevisiae strains screened in this study are of great value for practical application and provide an important reference for improving the quality of yellow peach wine.
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