食品与发酵工业 >

2021 , Vol. 47 >Issue 21: 59 - 66

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027982

研究报告

不同接种方式对青梅酒品质的影响及微生物多样性研究

  • 刘英杰 ,
  • 黄钧 ,
  • 刘建 ,
  • 吴重德 ,
  • 金垚 ,
  • 周荣清
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  • (四川大学 轻工科学与工程学院,四川 成都,610065)
硕士研究生(周荣清教授为通讯作者,E-mail:zhourqing@scu.edu.cn)

收稿日期: 2021-05-08

  修回日期: 2021-06-11

  网络出版日期: 2021-11-30

基金资助

四川省科技支撑计划项目(2016KJT0086)

收起

Effect of different inoculation on the quality of greengage wines and microbial diversity

  • LIU Yingjie ,
  • HUANG Jun ,
  • LIU Jian ,
  • WU Chongde ,
  • JIN Yao ,
  • ZHOU Rongqing
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  • (College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China)

Received date: 2021-05-08

  Revised date: 2021-06-11

  Online published: 2021-11-30

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摘要

以青梅为对象,采用多种检测方法探讨在不同接种方式(单培接种、共培接种、不接种)下发酵青梅酒的品质差异,开发了基于Saccharomyces cerevisiae和Torulaspora delbrueckii共培养的多轮补料发酵方式。实验结果显示,发酵提高了酒精含量和自由基清除能力,降低了总酸和挥发酸含量。不同属的2株酵母及顺序接种影响乙醇、代谢组分的含量,增高了醇类的比例、减少了酸类的比例,且显著减少了4-乙基苯酚、4-乙基愈创木酚和乙基酚等特征组分的含量。第2轮共培养发酵的萜烯类比例略增,其花香和果香更浓郁。强化发酵显著改变了酒的微生物群落结构。S.cerevisiae和T.delbrueckii的贡献类似,主要提高己酸乙酯、苯甲酸甲酯、乙酸异戊酯、异戊醇、橙花叔醇、法尼醇、癸醛等的含量。研究构建了一种新的青梅酒发酵方法。

关键词： 青梅酒; Saccharomyces cerevisiae; Torulaspora delbrueckii; 风味; 微生物多样性

本文引用格式

刘英杰 , 黄钧 , 刘建 , 吴重德 , 金垚 , 周荣清 . 不同接种方式对青梅酒品质的影响及微生物多样性研究[J]. 食品与发酵工业, 2021 , 47(21) : 59 -66 . DOI: 10.13995/j.cnki.11-1802/ts.027982

Abstract

The quality difference of greengage wines fermented by single culture inoculation, co-culture inoculation and no inoculation were studied. A fed-batch fermentation method based on Saccharomyces cerevisiae and Torulaspora delbrueckii co-culture was developed. The results showed that the content of alcohol and free radical scavenging ability were increased, the content of total and volatile acids were reduced, and the microbial community structure of wine was significantly changed by inoculating single culture and co-culturing. The proportion of alcohols was increased, the content of acids, 4-ethyl phenol, 4-ethylene glycol (4-EG) and ethylphenol were reduced by two genera strains with different inoculation. In the second batch of co-cultured fermentation, the proportion of terpenes increased slightly, floral and fruity aroma was stronger. S. cerevisiae and T. delbrueckii had similar contributions, mainly increased the content of ethyl caproate, methyl benzoate, isoamyl acetate, isoamyl alcohol, nerolidol, farnesol, decanal and so on. These results established a new fermentation method of greengage wine.

Key words： greengage wine; Saccharomyces cerevisiae; Torulaspora delbrueckii; flavor; microbial diversity

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