不同酵母发酵对柿子酒、柿子醋风味的影响  

Effects of Different Yeasts Fermentation on Flavors of Persimmon Wine and Vinegar

作　　者：陈颖[1] 陈晓明[1] 张志军[1] 刘勋 王占文 张峻[1] CHEN Ying;CHEN Xiao-ming;ZHANG Zhi-jun;LIU Xun;WANG Zhan-wen;ZHANG Jun(Institute of Agricaltural Products Preservation and Processing Science and Technology,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China;Tianjin Jizhou Green Food GroupCo.,Ltd.,Tianjin 301900,China)

机构地区：[1]天津市农业科学院农产品保鲜与加工技术研究所,天津300384 [2]天津蓟州绿色食品集团有限公司,天津301900

出　　处：《保鲜与加工》2021年第11期79-86,共8页Storage and Process

基　　金：天津市一二三产业融合发展科技示范工程项目(17ZXYENC00030)。

摘　　要：以盘山磨盘柿为试验材料,分别接种两种不同酵母菌发酵酿造柿子酒和柿子醋,通过顶空固相微萃取(HS-SPME)与气相色谱-质谱联用(GC-MS)技术研究不同酵母菌发酵对柿子酒、柿子醋香气成分的影响。结果表明:马克斯克鲁维酵母发酵的柿子酒与酿酒酵母发酵的柿子酒相比,香气物质的总含量增加了56.42%。其中,月桂酸乙酯、正癸酸、辛酸乙酯、乙酸苯乙酯、癸酸乙酯的含量提高明显,分别提高了177.91%、163.16%、137.36%、147.13%、110.37%。与酿酒酵母相比,马克斯克鲁维酵母发酵的柿子酒和柿子醋中均新增了一些高级醇、酯及酮类物质,由此可见,马克斯克鲁维酵母发酵可有效提高柿子酒、柿子醋中挥发性香气物质的种类和含量,起到提高柿子酒和柿子醋香气品质的作用。Persimmon wine and vinegar were prepared by two different yeasts fermentation using Panshan Mopan persimmons as experimental materials,and the effects of different yeasts fermentation on the aroma components were investigated by headspace solid-phase microextraction(HS-SPME)and gas chromatography-mass spectrography(GC-MS)technologies.Results showed that the total contents of aroma substances in persimmon wine fermented by Kluyveromyces marxianusincreased were increased by 56.42%than that fermented by Saccharomyces cerevisiae.The contents of dodecanoic acid ethyl ester,n-decanoic acid,octanoic acid ethyl ester,2-phenylethyl acetic acid ester and decanoic acid ethyl ester were significantly improved by 177.91%,163.16%,137.36%,147.13% and 110.37%,respectively.Compared with S.cerevisiae,some higher alcohols,esters and ketones were discovered in the samples fermented by K.marxianus.Therefore,K.marxianus fermentation could remarkably increase the types and contents of volatile aroma compounds in persimmon wine and vinegar,so as to improve their aroma qualities.

关 键 词：马克斯克鲁维酵母 酿酒酵母 柿子酒 柿子醋 

分 类 号：TS255.46[轻工技术与工程—农产品加工及贮藏工程] TS255.47[轻工技术与工程—食品科学与工程]