发酵石榴酒中非酿酒酵母菌的筛选及风味分析  

Screening and Flavor Analysis of Non-Saccharomyces Yeasts in Fermented Pomegranate Wine

作　　者：范晓宇 李晓萌 张陆媛 程一心 胡振超 徐娜 陈业楠 王雪山 FAN Xiaoyu;LI Xiaomeng;ZHANG Luyuan;CHENG Yixin;HU Zhenchao;XU Na;CHEN Yenan;WANG Xueshan(College of Food Science and Pharmaceutical Engineering,Zaozhuang University,Zaozhuang 271600,China)

机构地区：[1]枣庄学院食品科学与制药工程学院,山东枣庄271600

出　　处：《中国果菜》2024年第3期64-69,共6页China Fruit & Vegetable

基　　金：山东省自然科学基金青年项目(ZR2020QC229)。

摘　　要：石榴果酒是石榴精深加工的一种产品,兼具石榴果实的清甜及酒的醇香,营养丰富,发展前景广阔。参与发酵石榴果酒的酵母菌株与果酒风味物质的产生密切相关,良好的发酵菌株有助于石榴果酒形成稳定的色泽,丰富的风味层次。本研究以发酵石榴果酒为研究对象,采用培养基培养并富集目的菌株;通过GC-MS对发酵风味物质进行测定分析,并通过产物检测筛选出一株具有优良发酵风味的法尔皮有孢汉生酵母(Hanseniaspora valbyensis),可用于石榴果酒的酿造生产,通过与商业酿酒酵母组合发酵生产的石榴果酒风味对比分析,前者风味物质含量明显增多,香气的复杂性和多样性更为显著。Pomegranate fruit wine is a product of deep processing of pomegranate,which combines the sweetness of pomegranate fruit and the mellow aroma of wine.It is nutritious and has broad development prospects.The yeast strains involved in the fermentation of pomegranate wine are closely related to the production of flavor compounds in the wine.Good fermentation strains help pomegranate wine form stable colors and rich flavor levels.This study focused on the fermentation of pomegranate fruit wine,using culture medium to cultivate and enrich the target strain.The fermentation flavor substances were determined and analyzed by GC-MS,and a strain of Hanseniaspora valbyensis with excellent fermentation flavor was screened through product detection.It could be used for the production of pomegranate wine.By comparing the flavor of pomegranate wine produced by combining commercial brewing yeast,the content of flavor substances in the former significantly increased,and the complexity and diversity of aroma were more significant.

关 键 词：石榴酒 非酿酒酵母 菌株选育 风味 

分 类 号：TS262.7[轻工技术与工程—发酵工程]