食品与发酵工业 >

2023 , Vol. 49 >Issue 15: 69 - 76

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033633

研究报告

异常威克汉逊酵母与酿酒酵母不同接种方式对鸭梨酒品质的影响

  • 吴尧 ,
  • 邓杰 ,
  • 张芮 ,
  • 邓星成 ,
  • 黄治国 ,
  • 卫春会
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  • 1(四川轻化工大学 酿酒生物技术及应用四川省重点实验室,四川 宜宾,644000)
    2(中国轻工业酿酒生物技术及智能制造重点实验室,四川 宜宾,644000)
第一作者:硕士研究生(卫春会高级实验师为通信作者,E-mail:147516753@qq.com)

收稿日期: 2022-09-14

  修回日期: 2022-09-30

  网络出版日期: 2023-08-31

基金资助

自贡市重点科技计划项目(2020YGJC06);四川轻化工大学省级大学生创新创业训练计划项目(S202010622084);四川轻化工大学研究生创新基金项目(y2021053)

收起

Effects of different inoculation methods of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the quality of Yali wine

  • WU Yao ,
  • DENG Jie ,
  • ZHANG Rui ,
  • DENG Xingcheng ,
  • HUANG Zhiguo ,
  • WEI Chunhui
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  • 1(Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science & Engineering, Yibin 644000, China)
    2(Liquor Brewing Biotechnology and Intelligent Manufacturing Key Laboratory of China Light Industry, Yibin 644000, China)

Received date: 2022-09-14

  Revised date: 2022-09-30

  Online published: 2023-08-31

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摘要

为丰富鸭梨果酒风味,提升其品质,使用异常威克汉逊酵母与酿酒酵母混合发酵鸭梨果酒,研究不同酵母对梨酒理化性质与风味的影响,并结合主成分分析比较不同接种方式发酵鸭梨果酒风味的差异。结果表明,混菌发酵对2种酵母的生长均会有不同程度的影响,通过对比不同接种方式探究2种酵母共发酵的相互抑制情况,获得混合发酵的最优接种方式为:接种酿酒酵母24 h后接种异常威克汉逊酵母;在单菌和混菌发酵的鸭梨酒中共检出43种挥发性成分,其中23种为共有成分,混菌发酵检测出的成分较多,主成分分析发现不同发酵方式的风味有较大差异;通过感官品评发现,混菌发酵酿造的鸭梨酒发酵香、果香、花香较酿酒酵母单菌发酵好,能弥补单一酿酒酵母发酵时鸭梨酒香味单薄、口感寡淡的缺点,能对鸭梨酒的生产提供基础理论数据支撑。

关键词： 异常威克汉逊酵母; 鸭梨酒; 混菌发酵; 顶空固相微萃取-气相色谱-质谱联用; 主成分分析

本文引用格式

吴尧 , 邓杰 , 张芮 , 邓星成 , 黄治国 , 卫春会 . 异常威克汉逊酵母与酿酒酵母不同接种方式对鸭梨酒品质的影响[J]. 食品与发酵工业, 2023 , 49(15) : 69 -76 . DOI: 10.13995/j.cnki.11-1802/ts.033633

Abstract

The study was to enrich the flavor of Yali wine and improve its quality. The two yeasts, Wickerhamomyces anomalus and Saccharomyces cerevisiae, were used for Yali wine fermentation to study the effects of different yeast on the physicochemical properties and flavor of Yali wine, and to compare the flavor differences of the different types of fermentation by principal component analysis (PCA). The results showed that the co-fermentation had different effects on the growth of two yeast. By comparing different inoculation methods, the mutual inhibition of the two yeasts was explored. The optimal inoculation method was S. cerevisiae inoculated 24 h earlier than W. anomilis. There were 43 flavor components detected in Yali wine by different yeast fermentation, and 23 flavor components were common in the two groups, the flavor components of mixed fermentation group were more abundant. PCA results showed that there were significant differences in flavor components among different fermentation methods. Through sensory evaluation, it was found that the fermented flavor, fruit aroma and floral fragrance of Yali wine in the co-fermentation group were better than those in the S. cerevisiae fermentation group, and could make up for the shortcomings of thin flavor and bland taste of Yali wine. This study provides basic theoretical data to support for the production of Yali wine.

Key words： Wickerhamomyces anomalus; Yali wine; mixed fermentation; headspace-solid phase microextraction-gas chromatography-mass spectrometry; principal component analysis

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