混合酵母发酵对皇冠梨酒酚类、抗氧化性和风味物质的影响  

Effect of Yeast Co-culture on Phenols,Antioxidant Activity and Flavor Volatiles of Crown Pear Wine

作　　者：陈江魁 殷春燕 张献忠 杨明建 CHEN Jiangkui;YIN Chunyan;ZHANG Xianzhong;YANG Mingjian(College of Life Science and Engineering,Handan University,Handan 056005,China)

机构地区：[1]邯郸学院生命科学与工程学院,河北邯郸056005

出　　处：《食品科学》2023年第20期343-349,共7页Food Science

基　　金：河北省高等学校科学技术研究项目(Z2020202);邯郸学院校内项目(2018102)。

摘　　要：为提升皇冠梨酒的品质和风味,选用酿酒酵母(Saccharomyces cerevisiae,Sc)与德尔布有孢圆酵母(Torulaspora delbrueckii,Td)进行混合发酵,研究对比单酵母(Sc)和混合酵母(Sc+Td)发酵皇冠梨酒过程中酚类化合物、抗氧化活性的变化及其相互关系,同时比较了梨酒的有机酸和挥发性化合物。结果表明,在发酵过程中,梨酒中总酚(total polyphenols,TP)、总黄酮(total flavonoids,TF)含量和清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基能力呈现先增加后减少的趋势。相比于单Sc发酵,混合发酵梨酒中TP和TF含量显著增加了16.5%和15.9%,DPPH自由基清除能力增加了8.3%,总酸含量降低了10.05%,以苹果酸为主。以熊果苷、绿原酸和儿茶素为主的梨酒中单体酚含量在发酵过程中变化较为复杂,Sc+Td发酵改变了Sc发酵梨酒中酚类谱系。Pearson相关性分析表明,DPPH自由基清除能力与TP、熊果苷和表儿茶素含量有强的正相关(P<0.01)。混合酵母发酵梨酒的挥发性化合物含量显著高于单酵母发酵,尤其是提高了具有果香味的乙酸酯类物质含量。因此,Sc+Td混合发酵能够提高皇冠梨酒的品质,增加其风味丰满度,为皇冠梨的深加工提供支持。To enrich the flavor and enhance the quality of crown pear wine,Saccharomyces cerevisiae(Sc)and Torulaspora delbrueckii(Td)were selected for co-culture.Changes in the phenolic composition and antioxidant activity of crown pear wine were investigated during single and mixed yeast fermentation and the correlation between them was investigated.Besides,the organic acid and volatile compounds of the two wines were compared.The results showed that the contents of total polyphenols(TP)and total flavonoids(TF)in pear wine increased first and then decreased during fermentation,and so did the scavenging activity against 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical.Compared with pure Sc,the contents of TP and TF in the co-fermented wine increased significantly by 16.5%and 15.9%,respectively.The DPPH radical scavenging capacity significantly increased by 8.3%and the total acid content decreased by 10.05%,with malic acid being the major one.The predominant phenolic compounds in pear wine were arbutin,chlorogenic acid and catechin,whose contents changed in a complex manner during the fermentation process.The phenolic profiles of the two samples were different.Pearson correlation coefficients showed that there was a strongly positive correlation between the DPPH radical scavenging capacity and the contents of TP,arbutin and epicatechin(P<0.01).The co-fermented wine had higher concentrations of volatile compounds,especially acetate esters contributing to fruity aroma,compared with that obtained with pure Sc.Overall,mixed fermentation of Sc with Td can improve the quality and flavor intensity of crown pear wine.This study provides a support for the deep-processing of crown pear.

关 键 词：皇冠梨酒 混合酵母发酵 酚类 抗氧化性 风味物质 

分 类 号：TS261.1[轻工技术与工程—发酵工程]