醋醅源非酿酒酵母的鉴定及其对葡萄酒品质的影响  

Identification of non-Saccharomyces cerevisiae in vinegar-derived grains and its effect on quality of wine

作　　者：朱静[1] 陈晖 李亚星 肖浩 陈亚蓝 邢淑婕[1] ZHU Jing;CHEN Hui;LI Yaxing;XIAO Hao;CHEN Yalan;XING Shujie(College of Food Science and Engineering,Xinyang Agriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品科学与工程学院,河南信阳464000

出　　处：《中国酿造》2024年第4期144-151,共8页China Brewing

基　　金：河南省重点研发与推广专项(科技攻关)项目(212102110314);河南省高等学校青年骨干教师培养计划(2019GGJS264);河南省青年科学基金项目(212300410228);河南省本科高校研究性教学改革研究与实践项目(2022SYJXLX119);信阳农林学院2021年校级教育教学改革研究与实践项目(2021XJGLX21);信阳农林学院高水平科研孵化器建设基金项目(FCL202014);信阳农林学院2019年度学校青年基金(2019LG009)。

摘　　要：为改善传统商业酿酒酵母酿造葡萄酒的风味与口感,以醋醅中分离的菌株JM为研究对象,对其进行形态学观察、分子生物学鉴定和耐受性分析;以菌株JM、商业酿酒酵母(SC)和安琪活性生香干酵母(ADY)单菌及混菌发酵酿造葡萄酒,并对其品质进行分析。结果表明,经鉴定,菌株JM被鉴定为扁平云假丝酵母(Candida humilis),在发酵液中总酯产量为2.64 g/L,其可耐受3.0%柠檬酸、温度35℃、体积分数6%的乙醇及4%NaCl。在不同组别葡萄酒样品中,JM+SC混菌制备的葡萄酒品质最佳,其酒体颜色为紫红色,L*值、a*值、b*值分别为53.93、20.38、4.85;糖度为7°Bx,总酸含量为3.38 g/L,还原糖含量为22.00 g/L,pH为3.58,花色苷含量为205.52 mg/L,酒精度为12.60%vol,总酯含量为1.47 g/L;1,1-二苯基-2-三硝基苯肼(DPPH)、2,2'-联氮-双(3-乙基苯并噻唑啉-6-磺酸)(ABTS)自由基清除率分别为42.21%、32.86%;酒样富含丙酸乙酯和乙酸戊酯,果香浓郁,清爽可口,具备酿造高品质葡萄酒的潜力。In order to improve the flavor and taste of wine produced by traditional commercial Saccharomyces cerevisiae,the strain JM isolated from vinegar-derived grains was studied,and its morphological observation,molecular biological identification and tolerance analysis were carried out.The single and mixed strains of JM,commercial S.cerevisiae(SC)and angel aroma producing active dry yeast(ADY)were used to brewing wine,and the quality of wine was analyzed.The results showed that strain JM was identified as Candida humilis,and the total ester yield in fermentation liquid was 2.64 g/L,which could withstand 3.0%citric acid,35℃,6%ethanol and 4%NaCl.In different groups of wine samples,the wine prepared by JM+SC had the optimal quality.The color of the wine was purple,L*value,a*value and b*value were 53.93,20.38 and 4.85,respectively.The sugar content was 7°Bx,total acid content was 3.38 g/L,reducing sugar content was 22.00 g/L,pH was 3.58,the anthocyanin content was 205.52 mg/L,the alcohol content was 12.60%vol,the total ester content was 1.47 g/L.The free radical scavenging rates of 1,1-diphenyl-2-picrylhydrazyl(DPPH)and 2,2'-diazo-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)were 42.21%and 32.86%,respectively.The wine was rich in ethyl propionate and amyl acetate,fruity,refreshing and delicious,and had the potential to be high quality wine.

关 键 词：醋醅 非酿酒酵母 鉴定 混菌发酵 葡萄酒 品质 

分 类 号：TS262.6[轻工技术与工程—发酵工程]