非酵母属酵母的接种顺序对混合发酵菠萝酒香气成分的影响  

Effects of Successive Inoculation of Non-Saccharomyces Yeast on Aroma Components of Pineapple Wine by Mixed-Culture Fermentation

作　　者：贾言言 刘四新[1] 李卓婷[1] 王艳梅[1] 易锦豪 丁俊权 李从发[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《食品科学》2015年第17期152-157,共6页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BAD76B01-2);海口市热带农产品深加工重点实验室项目(2013-45)

摘　　要：采用非酵母属的梅奇酵母P3-3与酵母属的酿酒酵母D254以不同接种顺序混合发酵菠萝酒。结果表明:顶空固相微萃取-气质联用法检测菠萝原果汁中共有20种香气成分,而先接种P3-3培养7 d后再接种D254(SI-Ⅰ组)、先接种D254培养2 d再接种P3-3(SI-Ⅱ组)和二者同时接种(CI组)的菠萝酒中则分别检出53、44、41种香气成分,SI-Ⅰ组所酿菠萝酒风味物质种类最多;SI-Ⅰ组中羧酸酯类相对含量为15.594%,而CI组和SI-Ⅱ组分别为13.042%和6.655%,表明SI-Ⅰ组所合成的羧酸酯类物质较多;菠萝特征香气成分的菠萝甲酯、菠萝乙酯、丁内酯等的含量在SI-Ⅰ组中为1.337%,CI组为0.844%,SI-Ⅱ组为0.819%,说明SI-Ⅰ组能更好地保留菠萝原果香;最后,SI-Ⅰ组感官品质最好。可见,采用先接种非酵母属酵母P3-3使其生长达到旺盛生长期,再接种发酵力强的酵母属酵母D254的混合发酵方式,能更好地保留果酒中原果香的典型特征,增加菠萝酒香气成分的种类,并有效改善菠萝酒的品质、风味。Pineapple wines fermented with successive inoculation of Metschnikowia agaves P3-3 and Saccharomyces cerevisiae D254 were analyzed by gas chromatography-mass spectrometry （GC-MS） combined with head-space solid-phase rnicroextraction （HS-SPME）. The results showed that 53, 44, 41 and 20 aroma components were detected from group SI-I （inoculating D254 after 7 days of fermentation with P3-3）, group CI （simultaneous inoculation of both P3-3 and D254）, group SI-Ⅱ （inoculating of P3-3 after 2 days of fermentation with D254） and the pineapple juice, respectively. SI-I group dominated by P3-3 produced higher amounts of acetate ester （15.594%） than group CI （13.042%） and SI-Ⅱ （6.655%）. SI-I retained the highest concentration of the characteristic aroma components of pineapple including 3-（methylthio）propanoic acid methyl ester,3-（methylthio）propanoic acid ethyl ester and butyrolactone as compared to group CI （0.844%） and SI-Ⅱ （0.819%）. This study suggested that more characteristic aroma components of pineapple were retained and more ethyl esters were synthesized to increase the complexity of the wine in group SI-I. At last, with the extended survival of P3-3, the highest sensory score was obtained from group SI-I. The successive inoculation of non-Saccharomyces and Saccharomyces yeasts may be a valuable method to manipulate yeast succession and to modulate the volatile profiles and organoleptic properties of pineapple wine.

关 键 词：非酵母属酵母 梅奇酵母 混合发酵 菠萝酒 香气成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]