戴尔有孢圆酵母WA19与酿酒酵母F33混合发酵在樱桃酒酿造中的应用  

Mixed-Culture Cherry Wine Fermentation with Torulaspora delbrueckii WA19 and Saccharomyces cerevisiae F33

作　　者：李华敏[1] 孙舒扬[1] 黄萍萍[1] 孙雪梅 车长远[1] 刘文丽[1] LI Huamin;SUN Shuyang;HUANG Pingping;SUN Xuemei;CHE Changyuan;LIU Wenli(School of Food Engineering, Ludong University, Yantai 264025, China)

机构地区：[1]鲁东大学食品工程学院,山东烟台264025

出　　处：《食品科学》2018年第24期123-130,共8页Food Science

基　　金：国家自然科学基金青年科学基金项目(31501577;31701570);山东省自然科学基金培养基金项目(ZR2016CP12)

摘　　要：以自主筛选的戴尔有孢圆酵母WA19为研究对象,考察其与酿酒酵母F33混合发酵对樱桃酒品质的影响,同时以酿酒酵母F33单独发酵的樱桃酒、商业化戴尔有孢圆酵母Viniflora Prelude和酿酒酵母F33混合发酵的樱桃酒为对照。研究结果表明,戴尔有孢圆酵母WA19和酿酒酵母F33之间不存在相互抑制,2种酵母均能快速适应酒体环境,迅速增殖,整个发酵周期为8 d。而酿酒酵母F33与Viniflora Prelude混合发酵则出现了相互抑制的现象。此外,戴尔有孢圆酵母WA19和酿酒酵母F33混合发酵显著提高了多种挥发性组分的含量,如β-苯乙醇、丁酸乙酯、异戊酸乙酯、己酸乙酯、里那醇等,能够增强樱桃酒的果香、花香和发酵香气,使樱桃酒的香气特征更加突出。鉴于戴尔有孢圆酵母WA19的优异性能,有望开发成为樱桃酒专用的产香酵母。In the present study,Torulaspora delbrueckii WA19,isolated in our laboratory,was used for mixed-culture cherry wine fermentation with Saccharomyces cerevisiae F33in order to elucidate the effect of mixed-culture fermentation on the quality of cherry wines.Wine fermentation with F33alone and in combination with Viniflora Prelude,a pure strain of T.delbrueckii was used as control.Results showed that WA19and F33did not inhibit each other and they could rapidly adapt to the wine environment and proliferate.The whole fermentation process with WA19and F33took8d.However,F33was antagonistic against Viniflora Prelude during mixed-culture fermentation.The mixed culture of WA19and F33significantly increased the synthesis of many aroma compounds,such asβ-phenylethyl alcohol,ethyl butyrate,ethyl3-methylbutanoate,ethyl hexanoate and linalool,enhancing the fruity,flowery and fermented aroma and making the aroma more appealing.Considering the advantages that WA19possesses,it may have a great potential to be used in cherry wine production.

关 键 词：樱桃酒 戴尔有孢圆酵母 酿酒酵母 混合发酵 香气 

分 类 号：TS262.7[轻工技术与工程—发酵工程]