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微生物与发酵工艺对苹果酒品质影响的研究概述

  • 张志勇 ,
  • 刘震 ,
  • 周峻岗 ,
  • 吕红
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  • 1(复旦大学 生命科学学院,遗传工程国家重点实验室,上海,200438)
    2(复旦大学 上海工业菌株工程技术研究中心,上海,200438)
第一作者:博士研究生(吕红教授为通信作者,E-mail: honglv@fudan.edu.cn)

收稿日期: 2022-07-11

  修回日期: 2022-07-23

  网络出版日期: 2022-11-01

基金资助

上海市“科技创新行动计划”项目(21015800400,19395800600)

Effect of microorganisms and fermentation process on the quality of apple cider: A review

  • ZHANG Zhiyong ,
  • LIU Zhen ,
  • ZHOU Jungang ,
  • LYU Hong
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  • 1(State Key Laboratory of Genetic Engineering, School of Life Sciences, Fudan University, Shanghai 200438, China)
    2(Shanghai Engineering Research Center of Industrial Microorganisms, Fudan University, Shanghai 200438, China)

Received date: 2022-07-11

  Revised date: 2022-07-23

  Online published: 2022-11-01

摘要

苹果酒是世界第二大发酵果酒品类。中国作为世界第一大苹果生产国,苹果酒市场潜力巨大,但苹果原料、发酵菌种和生产工艺的标准体系还有待完善。文章综述了苹果品种、成熟度、发酵菌种和发酵工艺对苹果酒品质的影响。挥发性香气物质和非挥发性的糖、有机酸和多酚类物质是苹果酒的主要成分。酯类是苹果酒的主要香气成分,多酚对苹果酒的口感起重要作用。苹果原料、酵母菌种、发酵温度等对苹果酒的品质有显著影响。通过酿酒苹果品种的筛选、非酿酒酵母属酵母的开发和多菌种的混合发酵来提升苹果酒的风味多样性,将是苹果酒的研究热点。

本文引用格式

张志勇 , 刘震 , 周峻岗 , 吕红 . 微生物与发酵工艺对苹果酒品质影响的研究概述[J]. 食品与发酵工业, 2022 , 48(19) : 287 -294 . DOI: 10.13995/j.cnki.11-1802/ts.032936

Abstract

Apple cider is the second largest fermented fruit wine worldwide. China has the highest total quantity of apple yield in the world, there’s huge growth potential in apple ciders. However, the standard system of raw materials, fermentation strains and manufacturing technique needs to be improved. In this paper, the effects of apple variety and maturity, fermentation strain and fermentation process on the quality of cider are reviewed. In apple cider, volatile aromatics, non-volatile sugars, organic acids and polyphenols are the main components. Aroma esters are the main flavor components, and polyphenols play an important role in the taste of cider. Apple varieties, yeast types, Saccharomyces cerevisiae, non-Saccharomyces yeasts and multi-strains co-fermentation, fermentation temperature and exogenous materials have significant influences on the qualities of ciders. It would be the research focus to improve the ciders flavor diversity through the screening of apple raw materials, the development of non-Saccharomyces yeasts and the multi-strains co-fermentation.

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