食品与发酵工业 >

2024 , Vol. 50 >Issue 14: 165 - 172

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036872

研究报告

德尔布有孢圆酵母与四种酿酒酵母顺序发酵对草莓酒香气与感官喜好性的影响

  • 侯若婷 ,
  • 赵鹏 ,
  • 徐馨莹 ,
  • 张笑笑 ,
  • 王宇 ,
  • 张海伟
展开
  • (安徽农业大学 茶与食品科技学院,农业农村部江淮农产品精深加工与资源利用重点实验室,安徽省特色农产品高值化利用工程研究中心,安徽 合肥,230036)
第一作者：硕士研究生(张海伟副教授为通信作者,E-mail:zhanghaiwei@ahau.edu.cn)

收稿日期: 2023-07-24

  修回日期: 2023-08-29

  网络出版日期: 2024-08-02

基金资助

国家级大学生创新创业训练计划项目(202110364004);安徽省果树产业技术体系(皖农科函〔2021〕711号)岗位专家基金

收起

Effect of sequential fermentation with Torulaspora delbrueckii and four Saccharomyces cerevisiaes on volatile aromatic compounds and sensory preferences of strawberry wines

  • HOU Ruoting ,
  • ZHAO Peng ,
  • XU Xinying ,
  • ZHANG Xiaoxiao ,
  • WANG Yu ,
  • ZHANG Haiwei
Expand
  • (College of Tea & Food Science and Technology, Anhui Agricultural University, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Product, Hefei 230036, China)

Received date: 2023-07-24

  Revised date: 2023-08-29

  Online published: 2024-08-02

Fold

摘要

为获得香气浓郁、风味典型的草莓果酒,选用非酿酒酵母德尔布有孢圆酵母(Torulaspora delbrueckii, Td)分别与4种商业酿酒酵母(D254,K1,F15和Aq)以1∶1接种比例进行顺序共发酵,采用固相微萃取-气相色谱-质谱联用(solid-phase microextraction-gas chromatograph-mass spectrometer, SPME-GC-MS)技术与9点快感标度法等方法分析了4种混菌发酵组合对草莓酒的理化指标、挥发性香气物质及消费者喜好性的影响。结果表明,Td与不同酿酒酵母混合发酵对草莓果酒的色度与香气成分有显著性影响。Td与Aq、D254顺序接种发酵可使草莓果酒获得更高的红度和饱和度。在香气方面,4种草莓酒中共检测出67种挥发性物质,主要是酯类、醇类和酸类;通过韦恩图分析,4种酒样中共有香气组分19种,其中Td+D254组产生的香气化合物最多(48种)。主要呈香物质(ROAV>0.1)主成分分析表明,Td+K1组和Td+D254组产生的挥发性活性化合物相似,而且与辛酸、壬醛、S-(-)-2-甲基-1-丁醇等物质密切相关。消费者喜好度检验结果表明,Td+D254组草莓酒具有较强的果香、青爽味与花香,获得最高的喜好度6.7±1.2。综上,将非酿酒酵母Td与酿酒酵母D254顺序组合发酵具有为草莓果酒提高香气品质的应用潜力。

关键词： 德尔布有孢圆酵母; 顺序共发酵; 草莓果酒; 挥发性物质

本文引用格式

侯若婷 , 赵鹏 , 徐馨莹 , 张笑笑 , 王宇 , 张海伟 . 德尔布有孢圆酵母与四种酿酒酵母顺序发酵对草莓酒香气与感官喜好性的影响[J]. 食品与发酵工业, 2024 , 50(14) : 165 -172 . DOI: 10.13995/j.cnki.11-1802/ts.036872

Abstract

In order to obtain a strawberry fruit wine with strong aroma and typical flavor, the non-fermentative yeast, Torulaspora delbrueckii (Td), was sequentially co-fermented with four commercial wine yeasts (D254, K1, F15, and Aq) at a 1∶1 inoculation ratio.The effects of the four mixed fermentation combinations on the physicochemical properties, volatile aromatic compounds, and consumer preferences of strawberry wines were evaluated using SPME-GC-MS and a 9-point hedonic scale.The results show that the co-fermentation of Td with different wine yeasts significantly affects the color and aroma components of strawberry wine.Sequential inoculation with Td and Aq or D254 resulted in a wine with a higher redness and saturation.For aroma, a total of 67 volatile compounds, mainly esters, alcohols and acids, were identified in the four strawberry wines.Based on the Venn diagram analysis, 19 aroma compounds were common to all four wine samples, with the Td+D254 combination producing the highest number of aroma compounds (48).The principal component analysis of major aroma compounds (ROAV>0.1) revealed that the volatile active compounds produced by Td+K1 group and Td+D254 group were similar, and closely related to octanoic acid, nonanal, and S-(-) -2-methyl-1-butanol, etc.The consumer preference test showed that the Td+D254 group of strawberry wine had strong fruity, refreshing, and floral aromas, achieving the highest preference score 6.7±1.2.Overall, the findings suggest that the combined fermentation of Td and Saccharomyces cerevisiae D254 has the potential to enhance the aromatic qualities of strawberry wine.

Key words： Torulaspora delbrueckii; sequential fermentation; strawberry wine; volatile compounds

参考文献

[1] ÁLVAREZ-FERNÁNDEZ M A, CEREZO A B, CAÑETE-RODRÍGUEZ, A M, et al.Composition of nonanthocyanin polyphenols in alcoholic-fermented strawberry products using LC-MS (QTRAP), high-resolution MS (UHPLC-Orbitrap-MS), LC-DAD, and antioxidant activity[J].Journal of Agricultural and Food Chemistry, 2015, 63(7):2041-2051.
[2] SONG Y Y, ZHANG Y J, LIU N, et al.Volatile compounds in wild strawberry and their odorants of wild strawberry wines:Effects of different stages of fermentation[J].International Journal of Food Properties.2017, 20(sup1):S399-S415.
[3] TONDINI F, LANG T, CHEN L, et al.Linking gene expression and oenological traits:Comparison between Torulaspora delbrueckii and Saccharomyces cerevisiae strains[J].International Journal of Food Microbiology, 2019, 294:42-49.
[4] 刘沛通, 丁子元, 于庆泉, 等.优良本土酿酒酵母的酿造特性研究[J].中国食品学报, 2023, 23(1):204-215.
LIU P T, DING Z Y, YU Q Q, et al.Studies on oenological characteristics of high-quality Chinese indigenous Saccharomyces cerevisiae strains[J].Journal of Chinese Institute of Food Science and Technology, 2023, 23(1):204-215.
[5] DUARTE F L, EGIPTO R, BALEIRAS-COUTO M M.Mixed fermentation with Metschnikowia pulcherrima using different grape varieties[J].Fermentation, 2019, 5(3):59.
[6] WEI J P, ZHANG Y X, WANG Y W, et al.Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations[J].International Journal of Food Microbiology, 2020, 318:108471.
[7] LIU J, LIU M, YE P, et al.Characterization of major properties and aroma profile of kiwi wine co-cultured by Saccharomyces yeast (S.cerevisiae, S.bayanus, S.uvarum) and T.delbrueckii[J].European Food Research and Technology,2020, 246(4):807-820.
[8] 徐青柳. 非酿酒酵母菌株筛选及其与酿酒酵母混合发酵对蓝莓酒品质的影响[D].雅安:四川农业大学, 2021.
XU Q L.Screening of non-Saccharomyces cerevisiae strains and the effect of mixed fermentation with Saccharomyces cerevisiae on blueberry wine quality[D].Ya'an:Sichuan Agricultural University, 2021.
[9] 任学梅, 姚红红, 严幻汝, 等.高产糖苷酶非酿酒酵母菌株筛选、鉴定及其发酵过程中酶活性变化[J].食品科学, 2022, 43(20):198-206.
REN X M, YAO H H, YAN H R, et al.Screening and identification of non-Saccharomyces yeast strains with high glycosidase production and changes in enzyme activities during their fermentation[J].Food Science, 2022, 43(20):198-206.
[10] ZHANG P Z, ZHANG R G, SIRISENA S, et al.Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics:A mini-review[J].Food Microbiology, 2021, 100:103859.
[11] 战吉宬, 曹梦竹, 游义琳, 等.非酿酒酵母在葡萄酒酿造中的应用[J].中国农业科学, 2020, 53(19):4057-4069.
ZHAN J C, CAO M Z, YOU Y L, et al.Research advance on the application of non-Saccharomyces in winemaking[J].Scientia Agricultura Sinica, 2020, 53(19):4057-4069.
[12] LI S Q, BI P F, SUN N, et al.Effect of sequential fermentation with four non-Saccharomyces and Saccharomyces cerevisiae on nutritional characteristics and flavor profiles of kiwi wines[J].Journal of Food Composition and Analysis, 2022, 109:104480.
[13] OLIVEIRA I, FERREIRA V.Modulating fermentative, varietal and aging aromas of wine using non-Saccharomyces yeasts in a sequential inoculation approach[J].Microorganisms, 2019, 7(6):164.
[14] BENITO S.The impact of Torulaspora delbrueckii yeast in winemaking[J].Applied Microbiology & Biotechnology, 2018, 102(7):3081-3094.
[15] WANG Y, QI X Y, FU Y, et al.Effects of Torulaspora delbrueckii co-fermented with Saccharomyces cerevisiae on physicochemical and aromatic profiles of blueberry fermented beverage[J].Food Chemistry.2023, 409:135284.
[16] YANG W, LIU S X, MARSOL-VALL A, et al.Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii[J].LWT, 2021, 149:111910.
[17] 时宽芹. 草莓品种对其发酵酒理化性质与感官品质的影响研究[D].合肥:安徽农业大学, 2020.
SHI K Q.Effects of strawberry breeds on the physicochemical properties and sensory quality of wine[D].Hefei:Anhui Agricultural University, 2020.
[18] 屈嫒, 满都拉, 孙子羽, 等.不同酵母菌株发酵蓝莓酒有机酸的动态变化研究[J].食品研究与开发, 2020, 41(8):199-204.
QU A, MAN D L, SUN Z Y, et al.Dynamic changes of organic acids in blueberry wine fermented by different yeast strains[J].Food Research and Development, 2020, 41(8):199-204.
[19] 荆红彭, 刘明, 陈晓明, 等.二氧化硫对蓝莓酒发酵动力学及品质变化的影响[J].食品与发酵工业, 2021, 47(21):73-78.
JING H P, LIU M, CHEN X M, et al.Effect of sulfur dioxide on fermentation kinetics and quality of blueberry wine[J].Food and Fermentation Industries, 2021, 47(21):73-78.
[20] BENITO S, MORATA A, PALOMERO F, et al.Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies[J].Food Chemistry, 2011, 124(1):15-23.
[21] BOŽIČ J T, BUTINAR L, ALBREHT A, et al.The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour:A laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption[J].LWT, 2020, 123:109072.
[22] 李涛, 李昀哲, 冯翰杰, 等.不同发酵工艺对石榴酒香气质量的影响[J].食品与发酵工业, 2023, 49(8):137-147.
LI T, LI Y Z, FENG H J, et al.Effect of different fermentation processes on aroma quality of pomegranate wine[J].Food and Fermentation Industries, 2023, 49(8):137-147.
[23] JIANG Y, LUO T, TANG Y, et al.Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice[J].Food Science and Human Wellness, 2022, 11(4):1018-1027.
[24] ZHANG B Q, LIU H, XUE J, et al.Use of Torulaspora delbrueckii and Hanseniaspora vineae co-fermentation with Saccharomyces cerevisiae to improve aroma profiles and safety quality of Petit Manseng wines[J].LWT, 2022, 161:113360.
[25] 陈昌琳, 孙小钦, 钟程操, 等.四川地区不同蓝莓品种的品质评价及香气成分分析[J].食品与发酵工业, 2022, 48(19):264-271.
CHEN C L, SUN X Q, ZHONG C C, et al.Quality evaluation and aroma components analysis of different blueberry cultivars in Sichuan[J].Food and Fermentation Industries, 2022, 48(19):264-271.
[26] LIU F T, LI S J, GAO J H, et al.Changes of terpenoids and other volatiles during alcoholic fermentation of blueberry wines made from two southern highbush cultivars[J].LWT, 2019, 109:233-240.
[27] XIAO Z B, LIU J H, CHEN F, et al.Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by Saccharomyces cerevisiae with GC-olfactometry and principal component analysis[J].Natural Product Research, 2015, 29(7):656-662.
[28] SUN N, GAO Z Y, LI S Q, et al.Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae[J].Journal of the Science of Food and Agriculture, 2022, 102(1):175-184.
[29] 王娟, 孙瑞, 王桂霞, 等.8个草莓品种(系)果实特征香气成分比较分析[J].果树学报, 2018, 35(8):967-976.
WANG J, SUN R, WANG G X, et al.A comparative analysis on fruit characteristic aroma compounds in eight strawberry varieties (strains)[J].Journal of Fruit Science, 2018, 35(8):967-976.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司