食品与发酵工业 >

2025 , Vol. 51 >Issue 1: 72 - 80

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038563

研究报告

贺兰山东麓产区非酿酒酵母筛选及发酵特性研究

  • 周迪 ,
  • 卢玲 ,
  • 王岚
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  • 1(宁夏大学 食品科学与工程学院,宁夏 银川,750021)
    2(宁夏大学 葡萄酒与园艺学院,宁夏 银川,750021)
    3(葡萄与葡萄酒教育部工程研究中心,宁夏 银川,750021)
第一作者:硕士研究生(王岚副教授为通信作者,E-mail:wanglan@nxu.edu.cn)

收稿日期: 2024-01-11

  修回日期: 2024-03-13

  网络出版日期: 2025-01-23

基金资助

国家自然科学基金地区科学基金项目(32160552);宁夏回族自治区重点研发计划项目(2023BCF01027)

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Screening and fermentation characteristics of non-Saccharomyces yeasts from eastern foot of Helan Mountain

  • ZHOU Di ,
  • LU Ling ,
  • WANG Lan
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  • 1(School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China)
    2(College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China)
    3(Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan 750021, China)

Received date: 2024-01-11

  Revised date: 2024-03-13

  Online published: 2025-01-23

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摘要

该研究对112株宁夏本土非酿酒酵母进行高糖、乙醇、pH、SO2耐受性筛选及生长曲线的测定,筛选出耐受性强的本土非酿酒酵母进行赤霞珠葡萄酒发酵试验,通过理化指标测定、感官评价和挥发性物质测定,研究菌株发酵特性。结果表明,筛选出的4株本土非酿酒酵母YC-A13、YC-B10、YC-C13、YQY-B12均可耐受葡萄糖质量浓度450 g/L、乙醇含量13%、pH 1.0、SO2质量浓度250 mg/L,优于商业酿酒酵母F33、CECA、XR。与商业酿酒酵母发酵酒样相比,4株本土非酿酒酵母发酵酒样产生了独有的香气物质癸酸乙酯、2-糠酸乙酯,质量浓度分别在17.63~19.85 μg/L、4.04~20.42 μg/L,癸酸甲酯的OAV＞1可作为葡萄酒的主要香气成分;YC-B10、YC-C13、YQY-B12发酵酒样中产生了具有草本香、蔷薇花香的香茅醇,质量浓度在5.82~8.43 μg/L。非酿酒酵母菌株发酵酒样之间产生的香气物质也存在明显差异,葡萄汁有孢汉逊酵母YC-B10和YQY-B12发酵酒样中产生了该种属独有的香气物质己酸丁酯,质量浓度分别为69.31和69.06 μg/L,还分别产生了具有奶酪香气的己酸(质量浓度为536.25 μg/L)和具有杏仁、菠萝香气的丙酸异戊酯(质量浓度为1.71 μg/L)。美极梅奇酵母YC-A13和泽普林假丝酵母YC-C13发酵酒样中产生了具有脂香、黄油香气的2,3-丁二酮,质量浓度分别为69.31和69.06 μg/L。美极梅奇酵母YC-A13中检测出具有扁桃仁、脂香气的1-戊醇,含量为280.15 μg/L,OAV＞0.1可作为潜在香气成分。综上所述,筛选出的4株优良本土非酿酒酵母具有不同的发酵特性,在提升葡萄酒香气品质和丰富度方面都有着独特的贡献与优势,为酿造具有产区特色的葡萄酒提供了理论依据。

关键词： 本土非酿酒酵母; 耐受性; 发酵特性; 挥发性化合物

本文引用格式

周迪 , 卢玲 , 王岚 . 贺兰山东麓产区非酿酒酵母筛选及发酵特性研究[J]. 食品与发酵工业, 2025 , 51(1) : 72 -80 . DOI: 10.13995/j.cnki.11-1802/ts.038563

Abstract

This study selected the indigenous non-Saccharomyces yeasts with strong tolerance from 112 indigenous non-Saccharomyces yeasts in Ningxia through high glucose, ethanol, pH, SO2 tolerance test and growth curve measurement.Selected yeast strains were used for Cabernet Sauvignon wine fermentation experiment and the physicochemical indexes, sensory evaluation and volatile compounds were performed to explore the fermentation characteristics.The results showed that the four selected indigenous non-Saccharomyces yeasts YC-A13, YC-B10, YC-C13 and YQY-B12 could tolerate 450 g/L glucose, 13% ethanol, pH 1.0 and 250 mg/L SO2, which were better than those of commercial Saccharomyces cerevisiae F33, CECA and XR.Compared with commercial S.cerevisiae fermented wine, four indigenous non-Saccharomyces yeasts fermented wine produced unique volatile compounds ethyl caprate and ethyl 2-furoate, concentrations were in the range of 17.63-19.85 μg/L and 4.04-20.42 μg/L, respectively.The OAV of ethyl caprate greather than one, which could be the main aroma component of wine.Indigenous non-Saccharomyces yeasts YC-B10, YC-C13, and YQY-B12 fermented wine produce citronellol with aroma of herbaceous and rose in the range of 5.82-8.43 μg/L.There were also significant differences in aroma compounds produced by non-Saccharomyces yeasts.Butyl hexanoate, a unique aromatic substance, was produced in the fermented wine samples of Hanseniaspora uvarum YC-B10 and YQY-B12, with concentrations of 69.31 and 69.06 μg/L, respectively.In addition, hexanoic acid with cheese aroma (536.25 μg/L) and isoamyl propionate with almond and pineapple aroma (1.71 μg/L) were produced respectively.Metschnikowia pulcherrima YC-A13 and Starmerella bacillaris YC-C13 produced 2, 3-butanedione with fat and buttery aroma at concentrations of 69.31 and 69.06 μg/L, respectively.1-pentanol with almond and lipid aroma was detected in M.pulcherrima YC-A13, the content was 280.15 μg/L and the OAV more than 0.1, could be used as a potential aroma component.In summary, the four selected indigenous non-Saccharomyces yeasts had different fermentation characteristics, and had unique contributions and advantages in improving the aroma quality and richness of wine, which provides a theoretical basis for brewing regional characteristics of wine.

Key words： indigenous non-Saccharomyces yeasts; stress tolerance; fermentation characteristics; volatile compounds

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