4株本土非酿酒酵母的发酵特性  

Fermentation Characteristics of Four Indigenous Non-Saccharomyces Wine Yeasts

作　　者：刘沛通[1,2] 许丹丹 许引虎 段长青[1] 燕国梁[1] LIU Peitong;XU Dandan;XU Yinhu;DUAN Changqing;YAN Guoliang(Center for Viticulture and Enology,Key Laboratory of Viticulture and Enology,Ministry of Agriculture and Rural Affairs,College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China;Nutrition&Health Research Institute,COFCO Corporation,Beijing 102209,China;Hubei Provincial Key Lab of Yeast Function,Angel Yeast Co.Ltd.,Yichang 443003,China)

机构地区：[1]中国农业大学葡萄与葡萄酒研究中心,农业农村部葡萄酒加工重点实验室,中国农业大学食品科学与营养工程学院,北京100083 [2]中粮营养健康研究院有限公司,北京102209 [3]湖北省酵母功能重点实验室,安琪酵母股份有限公司,湖北宜昌443003

出　　处：《食品科学》2021年第14期86-93,共8页Food Science

基　　金：中国博士后科学基金面上项目(2019M660956);现代农业产业技术体系建设专项(CARS-29);中央高校基本科研业务费专项(2017SP003)。

摘　　要：对分离于我国3个葡萄酒产区的葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)CVE-HU36、葡萄园有孢汉逊酵母(H.vineae)CVE-HV6、美极梅奇酵母(Metschnikowia pulcherrima)CVE-MP20和陆生伊萨酵母(Issatchenkia terricola)CVE-IT8共4株非酿酒酵母菌株进行纯种发酵实验,以酿酒酵母BDX为对照,比较4株非酿酒酵母的发酵和产香特点。结果表明,4株非酿酒酵母菌株中CVE-HV6菌株生长能力最强、具有最大的发酵速率,并高产甘油和乙醇;CVE-HU36菌株合成乙酸能力最强;CVE-MP20菌株具有最低的乙醇产率;CVE-IT8菌株苹果酸产量较高。不同非酿酒酵母菌株的产香能力存在明显差异:CVE-HV6菌株产乙酸苯乙酯、苯乙醇和癸酸能力显著高于酿酒酵母和其他3株非酿酒酵母,其中乙酸苯乙酯含量为酿酒酵母的3.04倍;CVE-HU36菌株的β-香茅醇含量高于酿酒酵母(2.05倍)和其他3株非酿酒酵母;CVE-MP20菌株在5株酵母菌中产乙酸乙酯和α-萜品醇能力最高,且高产异丁醇;CVE-IT8菌株高产辛酸和4-乙基愈创木酚。4株非酿酒酵母具有不同的发酵性能和产香特性,综合来看,CVE-HV6菌株的酿造特性要优于其他3株菌,在提升葡萄酒香气和改善品质方面具有较好的应用潜力。The fermentation and aroma production characteristics of four non-Saccharomyces yeast strains(Hanseniaspora uvarum CVE-HU36,H.vineae CVE-HV6,Metschnikowia pulcherrima CVE-MP20 and Issatchenkia temcola CVE-IT8)isolated from three different wine regions of China were evaluated by pure culture fermentation experiments.Saccharomyces cerevisiae BDX was used as a control.The results indicated that CVE-HV6 had the strongest growth capability and the highest fermentation rate,as well as the highest production of glycerol and alcohol.CVE-HU36 and CVE-IT8 produced the most acetic acid and malic acid,respectively,while CVE-MP20 had the lowest alcohol production.A significant difference in the fermentation performance and the ability to produce aromas was observed among non-Saccharomyces strains.CVE-HV6 produced higher contents of phenethyl acetate,phenethyl alcohol and decanoic acid than S.cerevisiae and the other nonSacchaaromyce strains.CVE-HV6 produced 3.04 times more phenethyl acetate tan S.cerevisiae.CVE-HU36 produced moreβ-citronellol than S.cerevisiae(2.05 times)and the other non-Saccharomyce yeasts.CVE-MP20 produced the most acetate ester and a-terpineol.The highest concentrations of octanoic acid and 4-ethyl guaiacol were observed in wine fermented by CVE-IT8.Our results showed that the four non-Saccharomyces strains had different fermentation and aroma production characteristics,and CVE-HV6 had better brewing performance with the potential to improve the aroma and quality of wine.

关 键 词：非酿酒酵母 发酵性能 产香特性 葡萄酒 葡萄园有孢汉逊酵母 

分 类 号：TS261.1[轻工技术与工程—发酵工程]