食品与发酵工业 >

2024 , Vol. 50 >Issue 21: 349 - 356

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038709

综述与专题评论

梨酒中酵母的研究进展

  • 邓乔允 ,
  • 夏爽 ,
  • 韩小雨 ,
  • 游义琳 ,
  • 黄卫东 ,
  • 战吉宬
展开
  • 1(中国农业大学 食品科学与营养工程学院,北京,100083)
    2(北京市葡萄科学与酿酒技术重点实验室,北京,100083)
第一作者:硕士研究生 (战吉宬教授为通信作者,E-mail:zhanjicheng@cau.edu.cn)

收稿日期: 2024-01-25

  修回日期: 2024-02-26

  网络出版日期: 2024-11-28

收起

The research progress on yeast in pear wine

  • DENG Qiaoyun ,
  • XIA Shuang ,
  • HAN Xiaoyu ,
  • YOU Yilin ,
  • HUANG Weidong ,
  • ZHAN Jicheng
Expand
  • 1(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
    2(Beijing Key Laboratory of Viticulture and Enology, Beijing 100083, China)

Received date: 2024-01-25

  Revised date: 2024-02-26

  Online published: 2024-11-28

Fold

摘要

梨树是我国主要的果树之一,具有丰富的品种和独特的风味,梨不仅作为鲜食果品深受消费者喜爱,同时也成为酿酒原料的重要选择之一。在梨酒酿造过程中,酵母等微生物扮演着至关重要的角色,这不仅因为它们能够将梨中的糖转化为酒精,而且还在形成梨酒独特的风味和香气方面起着重要作用。该文通过综合分析近年来的研究成果,详细讨论了不同类型的酵母对梨酒中酚类化合物、有机酸和香气化合物等关键品质参数的影响。文章还指出了当前在梨酒酵母筛选方面的研究现状以及这些酵母株如何改善梨酒的感官品质。同时,该文也简述了在梨酒发酵过程中,不同发酵工艺参数如温度、接种量和外源添加剂等对酵母生长代谢和活性的影响。

关键词： 梨酒; 酵母; 香气; 酵母筛选; 发酵工艺

本文引用格式

邓乔允 , 夏爽 , 韩小雨 , 游义琳 , 黄卫东 , 战吉宬 . 梨酒中酵母的研究进展[J]. 食品与发酵工业, 2024 , 50(21) : 349 -356 . DOI: 10.13995/j.cnki.11-1802/ts.038709

Abstract

Pears, as one of the primary fruit tree species in China, are not only beloved by consumers for their rich varieties and unique flavors but have also become an important choice for wine-making raw materials.Yeasts and other microorganisms play a crucial role in the fermentation process of pear wine, not only because they are responsible for converting the sugars in pears into alcohol but also because they significantly influence the formation of the unique flavor and aroma of pear wine.This paper conducts a comprehensive analysis of research findings in recent years, discussing in detail the effects of different types of yeasts on key quality parameters in pear wine, such as phenolic compounds, organic acids, and aromatic compounds.The current state of research on yeast selection for pear wine and how these yeast strains can improve the sensory quality of pear wine are also highlighted.Additionally, this paper briefly describes the impact of different fermentation process parameters, such as temperature, inoculation rate, and exogenous additives, on the growth metabolism and activity of yeast during the pear wine fermentation process.

Key words： pear wine; yeast; aroma; yeast selection; fermentation process

参考文献

[1] 唐延东. 梨的营养成分、功效评价及产业应用研究进展[J].食品研究与开发, 2023, 44(22):227-228.
TANG Y D.Research progress on nutritional components, efficacy evaluation and industrial application of pear[J].Food Research and Development, 2023, 44(22):227-228.
[2] 李丽梅, 冯云霄, 何近刚, 等.不同品种梨果实酿制的梨酒中酚类物质及其抗氧化能力比较[J].食品与机械, 2019, 35(2):153-156;172.
LI L M, FENG Y X, HE J G, et al.Analysis of phenols in pear wine brewed by different varieties of pear and comparison of their antioxidant capacity[J].Food & Machinery, 2019, 35(2):153-156;172.
[3] 曾少敏. 梨果实主要酚类物质含量及抗氧化活性研究[D].北京:中国农业科学院, 2013.
ZENG S M.Study on main phenolic compounds content and antioxidant activity of pear fruit[D].Beijing:Chinese Academy of Agricultural Sciences, 2013.
[4] 李丽梅, 冯云霄, 何近刚, 等.不同酵母菌株对发酵雪花梨酒酚类物质和抗氧化能力的影响[J].食品科技, 2019, 44(4):7-11.
LI L M, FENG Y X, HE J G, et al.Effects of different strains of yeasts on phenols and antioxidant activity of Xuehua pear wines[J].Food Science and Technology, 2019, 44(4):7-11.
[5] 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.
[6] 陈江魁, 殷春燕, 张献忠, 等.混合酵母发酵对皇冠梨酒酚类、抗氧化性和风味物质的影响[J].食品科学, 2023, 44(20):343-349.
CHEN J K, YIN C Y, ZHANG X Z, et al.Effect of yeast co-culture on phenols, antioxidant activity and flavor volatiles of crown pear wine[J].Food Science, 2023, 44(20):343-349.
[7] HE W J, TIAN Y, LIU S X, et al.Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii[J].Food Chemistry, 2023, 422:136184.
[8] 赵国群, 赵一凡, 张晓腾, 等.基于主成分与聚类分析的梨酒品质分析与综合评价[J].中国酿造, 2018, 37(2):111-116.
ZHAO G Q, ZHAO Y F, ZHANG X T, et al.Quality analysis and comprehensive evaluation of pear wine based on principal components and cluster analysis[J].China Brewing, 2018, 37(2):111-116.
[9] 王景涛, 李雪梅, 李丽梅.不同品种梨所酿梨酒的品质比较[J].河北农业科学, 2015, 19(6):87-91.
WANG J T, LI X M, LI L M.Evaluation of fruit wine brewed by different cultivar pears[J].Journal of Hebei Agricultural Sciences, 2015, 19(6):87-91.
[10] 赵一凡. 梨酒的酿造工艺研究[D].石家庄:河北科技大学, 2019.
ZHAO Y F.Study on brewing technology of pear wine[D].Shijiazhuang:Hebei University of Science and Technology, 2019.
[11] 滕达, 司静涛, 赵进, 等.基于高效液相色谱法分析梨酒发酵前后有机酸变化[J].食品研究与开发, 2023, 44(17):153-159.
TENG D, SI J T, ZHAO J, et al.Detection of organic acids in pear juice and pear wine by high performance liquid chromatography[J].Food Research and Development, 2023, 44(17):153-159.
[12] 王德培, 胡阳, 焦富.库德里阿兹威氏毕赤酵母在发酵工业中的研究进展[J].酿酒科技, 2021(6):95-101.
WANG D P, HU Y, JIAO F.Research progress in the application of Pichia kudriavzevii in industrial fermentation[J].Liquor-Making Science & Technology, 2021(6):95-101.
[13] 胡陆军, 胡晋伟, 陈晓蝶, 等.混菌发酵对香梨百香果复合果酒品质影响的研究[J].中国酿造, 2023, 42(3):122-128.
HU L J, HU J W, CHEN X D, et al.Effect of mixed-strain fermentation on the quality of compound fruit wine of fragrant pear and passion fruit[J].China Brewing, 2023, 42(3):122-128.
[14] JOLLY N P, VARELA C, PRETORIUS I S.Not your ordinary yeast:Non-Saccharomyces yeasts in wine production uncovered[J].FEMS Yeast Research, 2014, 14(2):215-237.
[15] 唐冲, 成池芳, 许引虎, 等.耐热克鲁维酵母在葡萄酒发酵中的研究和应用进展[J].食品科学, 2023, 44(3):323-331.
TANG C, CHENG C F, XU Y H, et al.Progress in research and application of Lachancea thermotolerans in wine fermentation[J].Food Science, 2023, 44(3):323-331.
[16] YANG X S, SONG X Y, YANG L, et al.Effect of deacidification treatment on the flavor quality of zaosu pear-kiwifruit wine[J].Foods, 2022, 11(14):2007.
[17] 胡帮超, 刘国英, 董琪, 等.白酒酿造中功能性酵母菌的研究及应用[J].酿酒, 2017, 44(2):13-18.
HU B C, LIU G Y, DONG Q, et al.Research and application of functional yeast in Chinese liquor production[J].Liquor Making, 2017, 44(2):13-18.
[18] 闫玮华, 王杰, 王江珂, 等.酵母菌发酵制作梨果酒工艺初探[J].甘肃农业科技, 2021, 52(2):37-40.
YAN W H, WANG J, WANG J K, et al.Study on the process of pear fruit wine by yeast fermentation[J].Gansu Agricultural Science and Technology, 2021, 52(2):37-40.
[19] 车路萍,黄治国,邓杰,等.两种酵母混合发酵鸭梨果酒工艺优化及其风味分析[C].2019年第三届中国国际名酒文化节:酿酒学术(国际)论坛论文集,2019:492-506.
CHE L P, HUANG Z G, DENG J, et al.Optimization of Duck Pear Wine Fermentation Process and Flavor Analysis Using Two Yeast Strains[C].Proceedings of the 3rd China International Famous Liquor Culture Festival-Brewing Academic (International) Forum, 2019:492-506.
[20] 李丽梅, 郑振山, 何近刚, 等.不同品种梨酒挥发性成分的SPME-GC-MS结果比较[J].食品工业科技, 2016, 37(11):314-317;331.
LI L M, ZHENG Z S, HE J G, et al.Comparison of volatile components of different pear wine by SPME- GC- MS[J].Science and Technology of Food Industry, 2016, 37(11):314-317;331.
[21] 袁晓龙, 边名鸿, 刘茗铭, 等.酿酒酵母与产香酵母混合发酵鸭梨酒工艺条件优化[J].食品与发酵工业, 2020, 46(6):184-190.
YUAN X L, BIAN M H, LIU M M, et al.Optimization of fermentation conditions of Yali wine with Saccharomyces cerevisiae co-inoculated with aroma-producing yeast[J].Food and Fermentation Industries, 2020, 46(6):184-190.
[22] 吴尧, 邓杰, 张芮, 等.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.
WU Y, DENG J, ZHANG R, et al.Effects of different inoculation methods of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the quality of Yali wine[J].Food and Fermentation Industries, 2023, 49(15):69-76.
[23] GOLDNER M C, ZAMORA M C, DI LEO LIRA P, et al.Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine[J].Journal of Sensory Studies, 2009, 24(2):243-257.
[24] 石勇, 何平, 陈茂彬.梨酒酿造酵母的筛选[J].农产品加工(学刊), 2006(12):19-21.
SHI Y, HE P, CHEN M B.Selection of yeast for pear wine[J].Academic Periodical of Farm Products Processing, 2006(12):19-21.
[25] 刘根娣, 隋明.冬果梨果酒酵母的筛选及鉴定[J].中国酿造, 2016, 35(6):85-89.
LIU G D, SUI M.Screening and identification of fruit wine yeast in Dongguo pear[J].China Brewing, 2016, 35(6):85-89.
[26] 金磊, 董文宾, 张丹, 等.梨酒酵母的筛选及鉴定[J].食品工业科技, 2012, 33(10):231-233;249.
JIN L, DONG W B, ZHANG D, et al.Screening and identify of yeast for pear wine[J].Science and Technology of Food Industry, 2012, 33(10):231-233;249.
[27] LI J X, ZHANG C L, LIU H, et al.Profiles of sugar and organic acid of fruit juices:A comparative study and implication for authentication[J].Journal of Food Quality, 2020, 2020:e7236534.
[28] SARTHY A V, SCHOPP C, IDLER K B.Cloning and sequence determination of the gene encoding sorbitol dehydrogenase from Saccharomyces cerevisiae[J].Gene, 1994, 140(1):121-126.
[29] TANAKA H, MURATA K, HASHIMOTO W, et al.Hsp104-dependent ability to assimilate mannitol and sorbitol conferred by a truncated Cyc8 with a C-terminal polyglutamine in Saccharomyces cerevisiae[J].PLoS One, 2020, 15(11):e0242054.
[30] AKENTYEV P, SOKOLOVA D, KORZHENKOV A, et al.Expression level of SOR1 is a bottleneck for efficient sorbitol utilization by yeast Komagataella kurtzmanii[J].Yeast, 2023, 40(9):414-424.
[31] GOSHIMA T, TSUJI M, INOUE H, et al.Bioethanol production from Lignocellulosic biomass by a novel Kluyveromyces marxianus strain[J].Bioscience, Biotechnology, and Biochemistry, 2013, 77(7):1505-1510.
[32] GONZÁLEZ FLORES M, ORIGONE A C, BAJDA L, et al.Evaluation of cryotolerant yeasts for the elaboration of a fermented pear beverage in Patagonia:Physicochemical and sensory attributes[J].International Journal of Food Microbiology, 2021, 345:109129.
[33] HAN X Y, QING X, YANG S Y, et al.Study on the diversity of non-Saccharomyces yeasts in Chinese wine regions and their potential in improving wine aroma by β-glucosidase activity analyses[J].Food Chemistry, 2021, 360:129886.
[34] 张大为, 张洁, 洪磊东, 等.发酵梨酒中产香酵母的分离、鉴定及生物学特性的研究[J].食品工业科技, 2013, 34(2):179-181;185.
ZHANG D W, ZHANG J, HONG L D, et al.Study on isolation and identification of a producing aroma yeast and its biology characteristics[J].Science and Technology of Food Industry, 2013, 34(2):179-181;185.
[35] 张大为, 张洁, 洪磊东, 等.利用原生质体融合技术构建梨酒酵母工程菌[J].食品工业科技, 2013, 34(1):160-163;167.
ZHANG D W, ZHANG J, HONG L D, et al.Study on construction of yeast engineering strain for pear wine by protoplast fusion method[J].Science and Technology of Food Industry, 2013, 34(1):160-163;167.
[36] LI Y F, HUANG Y M, LONG H, et al.Biodiversity and oenological property analysis of non-Saccharomyces yeasts isolated from Korla fragrant pears (Pyrus sinkiangensis Yu)[J].Fermentation, 2022, 8(8):388.
[37] 刘晓柱, 黄元敏, 杨筱萱, 等.一株库尔勒香梨源非酿酒酵母菌的鉴定及其发酵性能分析[J].中国酿造, 2023, 42(6):128-134.
LIU X Z, HUANG Y M, YANG X X, et al.Identification and fermentation performance analysis of non-Saccharomyces yeast strain isolated from Pyrus sinkiangensis[J].China Brewing, 2023, 42(6):128-134.
[38] 闫子茹, 关军锋, 赵国群, 等.梨酒酿造工艺研究进展[J].中国酿造, 2020, 39(5):23-27.
YAN Z R, GUAN J F, ZHAO G Q, et al.Research progress on fermentation technology of pear wine[J].China Brewing, 2020, 39(5):23-27.
[39] 马懿, 谢李明, 肖雄峻, 等.发酵温度对梨酒品质的影响[J].食品工业科技, 2023, 44(11):336-342.
MA Y, XIE L M, XIAO X J, et al.Effect of fermentation temperature on the quality of pear wine[J].Science and Technology of Food Industry, 2023, 44(11):336-342.
[40] 曾朝珍, 慕钰文, 袁晶, 等.不同发酵温度对苹果酒理化性质及香气成分的影响[J].中国酿造, 2023, 42(12):192-197.
ZENG C Z, MU Y W, YUAN J, et al.Effect of fermentation temperature on physicochemical property and aroma components of cider[J].China Brewing, 2023, 42(12):192-197.
[41] 颜子豪, 孟庆芳, 陈江魁, 等.冰糖红梨酒发酵工艺优化及香气成分分析[J].食品工业科技, 2022, 43(6):228-235.
YAN Z H, MENG Q F, CHEN J K, et al.Fermentation process optimization and aroma components analysis of red pear wine with candy sugar[J].Science and Technology of Food Industry, 2022, 43(6):228-235.
[42] 韦唯, 叶英, 兰丽虹, 等.黄果梨果酒制备工艺优化[J].食品研究与开发, 2023, 44(21):106-113.
WEI W, YE Y, LAN L H, et al.Optimization of preparation technology of Pyrus bretschneideri rehd.fruit wine[J].Food Research and Development, 2023, 44(21):106-113.
[43] 王晓丽, 林凯悦, 薛毅, 等.火龙果酥梨复合酒酿造工艺优化[J].中国酿造, 2022, 41(6):207-211.
WANG X L, LIN K Y, XUE Y, et al.Optimization of brewing process of dragon fruit and pear compound wine[J].China Brewing, 2022, 41(6):207-211.
[44] 刘延波, 王娜, 赵志军, 等.响应面法优化菠萝梨酒的发酵工艺[J].食品研究与开发, 2020, 41(8):124-129;159.
LIU Y B, WANG N, ZHAO Z J, et al.Response surface methodology for optimizing the fermentation technology of pineapple pear wine[J].Food Research and Development, 2020, 41(8):124-129;159.
[45] 田学梅, 邓杰, 钟姝霞, 等.生姜梨酒的研制及香味成分分析[J].中国酿造, 2018, 37(3):176-181.
TIAN X M, DENG J, ZHONG S X, et al.Development of ginger pear wine and its aroma components analysis[J].China Brewing, 2018, 37(3):176-181.
[46] 曾智娟, 邓杰, 任志强, 等.不同酵母菌发酵对生姜梨酒品质的影响[J].食品与发酵工业, 2020, 46(1):229-236.
ZENG Z J, DENG J, REN Z Q, et al.Effect of different yeast fermentations on ginger pear wine quality[J].Food and Fermentation Industries, 2020, 46(1):229-236.
[47] ZILELIDOU E A, NISIOTOU A.Understanding wine through yeast interactions[J].Microorganisms, 2021, 9(8):1620.
[48] SEGUINOT P, ORTIZ-JULIEN A, CAMARASA C.Impact of nutrient availability on the fermentation and production of aroma compounds under sequential inoculation with M.pulcherrima and S.cerevisiae[J].Frontiers in Microbiology, 2020, 11:305.
[49] GORE-LLOYD D, SUMANN I, BRACHMANN A O, et al.Snf2 controls pulcherriminic acid biosynthesis and antifungal activity of the biocontrol yeast Metschnikowia pulcherrima[J].Molecular Microbiology, 2019, 112(1):317-332.
[50] 杜娟, 刘利强.酵母菌发酵梨酒的最适发酵条件研究[J].农产品加工, 2015(19):32-33;35.
DU J, LIU L Q.Optimal fermentation conditions of wine yeast[J].Farm Products Processing, 2015(19):32-33;35.
[51] 孟金明, 刘秋鸣, 熊思敏, 等.枇杷-贡梨复合果酒发酵工艺的优化[J].中国酿造, 2021, 40(7):215-220.
MENG J M, LIU Q M, XIONG S M, et al.Optimization of fermentation technology of loquat-pear compound fruit wine[J].China Brewing, 2021, 40(7):215-220.
[52] 尚磊. 低pH环境下酿酒酵母的生理差异性研究[D].杨凌:西北农林科技大学, 2018.
SHANG L.Study on physiological differences of Saccharomyces cerevisiae in low pH environment[D].Yangling:Northwest A & F University, 2018.
[53] 张大为. 梨酒酵母工程菌的构建及SO2天然替代物的研究[D].西安:陕西科技大学, 2012.
ZHANG D W.Construction of pear wine yeast engineering bacteria and study on natural substitute of SO2[D].Xi’an:Shaanxi University of Science & Technology, 2012.
[54] 马懿, 喻康杰, 肖雄峻, 等.二氢杨梅素对梨酒抗氧化活性及风味物质的影响[J].食品工业科技, 2023, 44(10):107-115.
MA Y, YU K J, XIAO X J, et al.Effects of dihydromyricetin on antioxidant activity and flavor substances of pear wine[J].Science and Technology of Food Industry, 2023, 44(10):107-115.
[55] SILVA J, YU X, MORADIAN R, et al.Dihydromyricetin protects the liver via changes in lipid metabolism and enhanced ethanol metabolism[J].Alcoholism, Clinical and Experimental Research, 2020, 44(5):1046-1060.
[56] 陈晓姣, 刁体伟, 赖晓琴, 等.不同酿造阶段添加富含谷胱甘肽酵母衍生物对梨酒品质的影响[J].食品科学, 2023, 44(6):134-142.
CHEN X J, DIAO T W, LAI X Q, et al.Effect of addition of glutathione-enriched inactive dry yeast at different stages of brewing on the quality of pear wine[J].Food Science, 2023, 44(6):134-142.
[57] 李智慧, 金建顺, 唐雅凤, 等.不同种类可同化氮素对黄酒酵母产高级醇能力的影响[J].食品工业科技, 2018, 39(11):85-89;98.
LI Z H, JIN J S, TANG Y F, et al.Effects of different kinds of assimilation nitrogen on the high alcohol production of Chinese rice wine yeast[J].Science and Technology of Food Industry, 2018, 39(11):85-89;98.
[58] 邓星星, 张瑛, 梁莉, 等.谷胱甘肽添加量对库尔勒香梨酒品质的影响[J].中国酿造, 2020, 39(11):120-125.
DENG X X, ZHANG Y, LIANG L, et al.Effect of glutathione addition on the quality of Korla fragrant pear wine[J].China Brewing, 2020, 39(11):120-125.
[59] GALLONE B, STEENSELS J, MERTENS S, et al.Interspecific hybridization facilitates niche adaptation in beer yeast[J].Nature Ecology & Evolution, 2019, 3(11):1562-1575.
[60] 王春晓, 俞俊竹, 周文亚, 等.非酿酒酵母属酵母的葡萄酒发酵应用研究进展[J].中国农业科学, 2023, 56(3):529-548.
WANG C X, YU J Z, ZHOU W Y, et al.Research progress on the application of non-Saccharomyces during wine fermentation[J].Scientia Agricultura Sinica, 2023, 56(3):529-548.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司