不同来源酿酒酵母对柑橘果酒香气成分的影响  

Effects of Saccharomyces cerevisiae Strains from Different Sources on the Aromatic Composition of Orange Wine

作　　者：李锐[1] 冯奎[1] 吴婧[1] 范刚[1] 潘思轶[1] 徐晓云[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2010年第17期206-213,共8页Food Science

基　　金：农业部农业结构调整重大技术研究专项(04-09-03B);湖北省重点科技攻关项目(2005AA201C68)

摘　　要：研究不同来源酿酒酵母对柑橘果酒香气成分的影响,以锦橙表皮和柑橘园土壤为酵母的来源,经培养、分离、纯化、初筛和复筛得到适于柑橘果酒酿造的酵母菌株。确定其最适生长温度、pH值及对乙醇和SO2的耐受性,并用GC-MS分析其对柑橘果酒香气的影响。结果显示:筛选得到3株酵母菌L3、L5、L9,其最适生长温度为28～30℃,最适pH值在3.5左右,其中L3耐低温和高温的能力最强,L9乙醇耐受力最强,L5对SO2的耐受能力最强。3株酵母所酿柑橘果酒的香气成分有特异性差异,庚酸乙酯、萜品油烯等13种物质为L3酵母菌所酿柑橘果酒独有;月桂醇、乙酸异丁酯等8种物质仅见于L5酵母菌所酿柑橘果酒中;正辛醇、5-甲基呋喃醛等4种物质只在L9酵母菌所酿柑橘果酒中存在。In order to explore the effects of Saccharomyces cerevisiae strains from different sources on the aromatic composition of orange wine,several strains of Saccharomyces cerevisiae suitable for brewing orange wine were obtained from decayed Jincheng orange （Citrus sinensis Osbeck cv.Jincheng） peel and orange orchard soil after cultivation,separation,purification,preliminary screening and secondary screening.The optimal growth temperature,pH and resistance to ethanol and sulfur dioxide of these yeast strains were investigated and the aroma composition of orange wine fermented by each of them was determined by gas chromatography coupled to mass spectrometry （GC-MS）.The screened yeast strains L3,L5 and L9 exhibited an optimal growth temperature ranging from 28 to 30 ℃ and an optimal pH of around 3.5.In addition,they had the strongest resistance to abnormal temperatures,sulfur dioxide and alcohol,respectively.Moreover,an obvious difference in aromatic composition was observed among orange wines fermented by these three yeast strains.Ethyl oenanthate,terpinolene,and 13 kinds of other aromatic components were unique in orange wine fermented by yeast strain L3.Dodecyl alcohol,isobutyl acetate and 8 kinds of other aromatic components were special for orange wine fermented by yeast strain L5 and octanol,5-methyl furfural and 4 kinds of other aromatic components for wine from yeast strain L9.

关 键 词：酿酒酵母 柑橘果酒 筛选 固相微萃取 香气组分 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]