不同酿酒酵母对黑果腺肋花楸酒成分的影响  

Effect of different Saccharomyces cerevisiae strains on the composition of Aronia melanocarpa wine

作　　者：魏春雨 朱道洋 上官修蕾 余晓斌[1] WEI Chunyu;ZHU Daoyang;SHANGGUAN Xiulei;YU Xiaobin(School of Biotechnology,Jiangnan University,The Key Laboratory of Industrial Biotechnology,Ministry of Education(Jiangnan University),Wuxi 214122,China)

机构地区：[1]江南大学生物工程学院,工业生物技术教育部重点实验室(江南大学),江苏无锡214122

出　　处：《食品与发酵工业》2021年第12期182-188,共7页Food and Fermentation Industries

基　　金：国家轻工技术与工程一流学科自主课题(LITE2018-11)。

摘　　要：为考察不同酿酒酵母对黑果花楸酒成分的影响,分别采用5株酿酒酵母F15、BO213、D254、AC、EC1118发酵制备黑果花楸酒,并对5种黑果花楸酒的生物活性成分、总氧自由基清除能力和香气成分进行分析,结果表明,酵母菌F15发酵的黑果花楸酒中生物活性成分含量最高,总氧自由基清除能力也最强。通过GC-MS法在5种黑果花楸酒中共检测到77种挥发性化合物,主要香气成分包括乙酸乙酯、乙酸异戊酯、异丁醇、异戊醇、苯甲醇和2,3-戊二酮。不同酵母菌发酵的黑果花楸酒中香气物质含量有所差异,酵母菌BO213发酵的黑果花楸酒酯类物质含量最高,但醇类物质含量最低;酵母菌D254发酵的黑果花楸酒醇类物质和醛类物质含量最高;酵母菌F15发酵的黑果花楸酒酮类物质和酸类物质含量最高。In order to investigate the effects of different Saccharomyces cerevisiae strains on the components of Aronia melanocarpa wine,five S.cerevisiae strains named as F15,BO213,D254,AC and EC1118 were used to ferment and prepare the A.melanocarpa wine,respectively.The bioactive components contents,oxygen radical absorbance capacity(ORAC)and the types and contents of volatile aroma components of five A.melanocarpa wine samples were analyzed.The result showed that the content of bioactive components and ORAC in A.melanocarpa wine fermented by yeast F15 were higher.Seventy-seven kinds of volatile substances were determined by GC-MS method,and the ethyl acetate,isoamyl acetate,isobutyl alcohol,isoamyl alcohol,benzyl alcohol and 2,3-pentanedione were the main aroma components in wines.The aroma components were significantly different in wine samples fermented by different strains.The esters content of wine fermented by BO213 was the highest among all samples,however,its content of alcohols was the lowest.The alcoholic and aldehyde contents of the wine fermented by D254 were the highest,and the content of ketones and acids in the wine fermented by F15 was the highest among all samples.

关 键 词：黑果腺肋花楸 酿酒酵母 生物活性成分 抗氧化能力 香气 

分 类 号：TS262.7[轻工技术与工程—发酵工程]