果酒酵母和异常维克汉姆酵母混菌发酵复合水果的风味物质特征  

Flavor Characteristics of Fruit Wine Yeast and Wickerhamomyces anomalus Yeast Mixed Fermentation

作　　者：刘丛竹 郭波 布安琪 余永强[1] 周世水[1] LIU Cong-zhu;GUO Bo;BU An-qi(School of Biological Science and Engineering,South China University of Technology,Guangzhou,Guangdong 510006;Guangdong Shiwan Winery Co.,Ltd.,Foshan,Guangdong 528200)

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510006 [2]广东省石湾酒厂有限公司,广东佛山528200

出　　处：《安徽农业科学》2019年第4期162-164,169,共4页Journal of Anhui Agricultural Sciences

基　　金：华南理工大学生物科学与工程学院创新项目(X2SWY9182380)

摘　　要：[目的]以麦芽汁、火龙果、葡萄、菠萝组合的复合果汁,通过果酒酵母和异常维克汉姆酵母(Wickerhamomyces anomalus)混菌发酵得到一种具有红酒风味特征的复合果酒。[方法]以红酒风味指标为标准,测定发酵酒的酒精度、还原糖、总酸等理化指标,以及乙酸乙酯、高级醇、有机酸等主要风味物质,并进行感官评价。[结果]复合果酒的主要风味特征指标符合红酒风味标准,酒精度为10.5%(体积比),混菌发酵比果酒酵母单菌发酵更快,酒中乙酸乙酯含量提高了32.10%,达50.55 mg/L,高级醇含量提高到251.09 mg/L,总有机酸降低到4.94 g/L。[结论]通过混菌发酵复合果汁获得具有红酒风味特征的复合果酒,这为南方水果的复合果酒酿造提供了新思路。[Objective]A composite fruit juice composed of wort,dragon fruit,grape and pineapple was fermented by fruit wine yeast and Wickerhamomyces anomalus yeast to obtain a composite fruit wine with red wine flavor characteristics.[Method]With the red wine flavor index as the standard,the physical and chemical indicators such as alcohol content,reducing sugar and total acid of fermented wine,as well as main flavor substances such as ethyl acetate,higher alcohol and organic acid were determined,sensory evaluation was carried out.[Result]The main flavor characteristics of compound wine were in line with the red wine flavor standard.The alcohol content was 10.5%(volume ratio).The fermentation of mixed bacteria was faster than the single bacteria fermentation of wine yeast,and the ethyl acetate content in wine increased by 32.10% to 50.55 mg/L.The higher alcohol content was increased to 251.09 mg/L,and the total organic acid was reduced to 4.94 g/L.[Conclusion]The composite fruit juice with red wine flavor characteristics was obtained by mixed fermentation of mixed fruit juice,which provided feasibility for the composite fruit wine brewing by southern fruits.

关 键 词：混菌发酵 异常维克汉姆酵母 复合果酒 风味物质 

分 类 号：TS262.7[轻工技术与工程—发酵工程]