混菌发酵桑葚果酒工艺优化及其特性分析  

Mixed Culture Fermentation Optimization and Characterization of Mulberry Wine

作　　者：刘宜睿 魏雯丽 苏瑶 吴浪 童隆浩 张文学[1,3] LIU Yirui;WEI Wenli;SU Yao;WU Lang;TONG Longhao;ZHANG Wenxue(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,Sichuan,China;Panzhihua Sixi Agricultural Development Co.,Ltd.,Panzhihua 617000,Sichuan,China;School of Liquor-Brewing Engineering,Sichuan University Jinjiang College,Meishan 620860,Sichuan,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]攀枝花四喜农业发展有限责任公司,四川攀枝花617000 [3]四川大学锦江学院白酒学院,四川眉山620860

出　　处：《食品研究与开发》2023年第13期113-119,共7页Food Research and Development

基　　金：四川省科技计划项目(2021YFN0012)。

摘　　要：为探究混菌发酵桑葚果酒的酿造工艺,通过单因素试验探究菌株、接种时间、接种体积比、发酵时间和发酵温度对桑葚果酒品质的影响,并以单因素试验为基础,设计响应面优化试验。结果表明,库德毕赤酵母K1最适与酿酒酵母配伍发酵。混菌发酵桑葚果酒的最优工艺:库德毕赤酵母(Pichia kudriavzevii)提前于酿酒酵母(Saccharomyces cerevisiae)24 h接入,发酵温度26℃、发酵时间14.5 d、酿酒酵母与库德毕赤酵母接种体积比为2.0∶1。在该条件下,发酵得到的桑葚果酒酒精度为8.53%vol,感官评分为90.10。利用顶空固相微萃取-气质联用法(headspace solidphase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry,HS-SPME-GC-MS)对混菌发酵的桑葚果酒和单菌发酵的桑葚果酒的挥发性香气成分进行解析,共检出27种挥发性香气物质。相较于单菌发酵的桑葚果酒,混菌发酵的桑葚果酒中酯类物质的种类和含量明显增加。Single factor tests were carried out to study the effects of strain,inoculation time,inoculation volume ratio,fermentation time,and fermentation temperature on the quality of mulberry wine.Response surface methodology was then employed to optimize the fermentation conditions.The results showed that Pichia kudriavzevii K1 was most suitable for fermentation with Saccharomyces cerevisiae.The mixed fermentation conditions of mulberry wine were optimized as 24 h earlier inoculation of P.kudriavzevii than Saccharomyces cerevisiae,inoculation volume ratio of S.cerevisiae to P.kudriavzevii at 2.0∶1,and fermentation at 26℃for 14.5 d.The mulberry wine produced under the optimal conditions had the alcohol content of 8.53%vol and the sensory score of 90.10.Headspace solid-phase microextraction-mass spectrometry coupled with gas chrom-atography-mass spectrometry(HS-SPME-GC-MS)was employed to analyze the volatile aroma components of the mulberry wine fermented with mixed bacteria and single bacteria,and 27 volatile aroma substances were detected.Compared with fermentation with single bacteria,the fermentation with mixed bacteria increased the species and content of esters in mulberry wine.

关 键 词：桑葚果酒 库德毕赤酵母 酿酒酵母 混菌发酵 香气成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]