梅奇酵母与酿酒酵母混合发酵对火龙果酒风味的影响  

Effects of Mixed Fermentation on Pitaya Wine Flavor by Metschnikowia agaves and Saccharomyces cerevisiae

作　　者：李凯娅 毛曦庆 林雪 刘四新[2] 李从发[1] LI Kai-ya;MAO Xi-qing;LIN Xue;LIU Si-xin;LI Cong-fa(College of Food Science and Engineering,Hainan University,Haikou 570100,Hainan,China;College of Sciences,Hainan University,Haikou 570100,Hainan,China)

机构地区：[1]海南大学食品科学与工程学院,海南海口570100 [2]海南大学理学院,海南海口570100

出　　处：《食品研究与开发》2021年第10期54-60,共7页Food Research and Development

基　　金：国家自然科学基金地区科学基金项目(31760456、31660458);海南省教育厅资助项目(Hnky2019-7)。

摘　　要：研究非酿酒酵母梅奇酵母P3-3与酿酒酵母D254,不同接种比例混合发酵对火龙果酒高级醇含量和挥发性香气成分的影响。结果表明:活菌数比为1∶1混合接种发酵所得火龙果酒中高级醇含量为183.10 mg/L,比酿酒酵母D254与梅奇酵母P3-3单独发酵降低11.9%、11.2%。混合发酵所得果酒中含有118种香气物质,其中酯类物质种类和相对含量最多,挥发性酚类物质含量最低。主成分分析和偏最小二乘法-判别分析结果表明其差异代谢物主要为酯类物质。The effects of mixed fermentation on higher alcohol content and volatile aroma components of pitaya wine were investigated using Metschnikowia agaves P3-3 and Saccharomyces cerevisiae D254.The results showed that after mixed fermentation with 1∶1 ratio of viable bacteria,alcohol content increased to 183.10 mg/L,which was 11.9%and 11.2%lower than after fermentation with only S.cerevisiae D254 or M.cerevisiae P3-3,respectively.Fruit wine produced through mixed fermentation contained 118 types of aroma substances,among which the relative content of ester-type compounds was highest,and the volatile phenol content was lowest.Principal component and partial least squares-discrimination analyses indicated that the differential metabolites were predominantly esters.

关 键 词：非酿酒酵母 梅奇酵母 混合发酵 火龙果酒 高级醇 香气物质 差异代谢物 

分 类 号：TS262.7[轻工技术与工程—发酵工程]