食品与发酵工业 >

2022 , Vol. 48 >Issue 4: 62 - 68

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027597

研究报告

优良本土酿酒酵母的酿酒特性及产香能力初析

  • 闫兴敏 ,
  • 姜娇 ,
  • 高辉 ,
  • 白稳红 ,
  • 王平来 ,
  • 刘延琳
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  • 1(西北农林科技大学 葡萄酒学院,陕西 杨凌,712100)
    2(西北农林科技大学,宁夏贺兰山东麓葡萄酒试验示范站,宁夏 永宁,750104)
    3(宁夏御马葡萄酒庄,宁夏 青铜峡,751600)
    4(宁夏新慧彬葡萄酒庄,宁夏 永宁,750100)
硕士研究生(刘延琳教授为通信作者,E-mail:yanlinliu@nwsuaf.edu.cn)

收稿日期: 2021-04-12

  修回日期: 2021-05-12

  网络出版日期: 2022-03-16

基金资助

宁夏回族自治区重大研发计划项目(2020BCF01003);国家重点研发计划项目(2019YFD1002500);国家现代农业(葡萄)产业技术体系建设专项(CARS-29-jg-03)

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Oenological properties of superior indigenous Saccharomyces cerevisiae and their production of volatile compounds

  • YAN Xingmin ,
  • JIANG Jiao ,
  • GAO Hui ,
  • BAI Wenhong ,
  • WANG Pinglai ,
  • LIU Yanlin
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  • 1(College of Enology, Northwest A&F University, Yangling 712100, China)
    2(Ningxia Eastern Foot of Helan Mountain Wine Station of Northwest A&F University, Yongning 750104, China)
    3(Ning Xia Imperial Horse Winery, Qingtongxia 751600, China)
    4(Ning Xia Xinhuibin Winery, Yongning 750100, China)

Received date: 2021-04-12

  Revised date: 2021-05-12

  Online published: 2022-03-16

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摘要

酿酒酵母产生的多种挥发性物质影响葡萄酒的香气风格,筛选本土酿酒酵母对改善葡萄酒同质化有积极作用。以13株不同来源的酿酒酵母和1株商业对照为试验菌株,对供试酵母的酒精耐受性、嗜杀性、产硫化氢能力及生长曲线进行了测定。随后在模拟汁中探究酵母的发酵特性,用固相微萃取-气相色谱/质谱(solid-phase microextraction-gas chromatography/mass spectrometry,SPME-GC/MS)检测香气物质的产生。在乙醇体积分数为13%时XM10具有显著性酒精耐性;在乙醇体积分数为16%时酿酒酵母酒精耐性无显著性差异。本土酿酒酵母的嗜杀性、产硫化氢能力不同,发酵过程中XM11的生物量最高。对香气物质的主成分分析表明,XM1位于第四象限的乙基酯和脂肪酸附近,乙酯类赋予模拟酒水果香气;XM3位于第二象限,和异丁醇物质有关。

关键词： 本土酿酒酵母; 耐受性; 发酵特性; 香气; 筛选

本文引用格式

闫兴敏 , 姜娇 , 高辉 , 白稳红 , 王平来 , 刘延琳 . 优良本土酿酒酵母的酿酒特性及产香能力初析[J]. 食品与发酵工业, 2022 , 48(4) : 62 -68 . DOI: 10.13995/j.cnki.11-1802/ts.027597

Abstract

Volatile compounds produced by Saccharomyces cerevisiae were responsible for wine aroma quality, thus selection of indigenous S. cerevisiae is beneficial to the distinctive aroma of wines. This study compared the ethanol tolerance, killer phenotype, H2S production and cell growth of 13 indigenous S. cerevisiae strains isolated from different wine regions in previous fermentation studies to a commercial strain. Following this, oenological characterization of the 14 S. cerevisiae strains was carried out in synthetic grape juice medium, and the volatile compounds were analyzed by solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC/MS). XM10 had a significant higher ethanol tolerance among these 14 strains when the ethanol volume fraction was 13%, while no significant differences were found between these strains at 16% of ethanol in YPD media. Killer phenotype and H2S production varied among these 14 strains, and during fermentation, XM11 showed the highest cell biomass among all 14 strains. Principal component analysis was performed to analyze the relationship between yeast isolates with the volatile compounds (OAV>1). XM1 was located near the ethyl esters and fatty acids in the fourth quadrant, and the ethyl esters contributed to fruity aroma in wine; XM3 was located in the second quadrant and was related to 2-methyl-1-propanol.

Key words： indigenous Saccharomyces cerevisiae; stress tolerance; fermentation characteristics; aroma; selection

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