非酿酒酵母对石榴果酒风味的影响  

Impact of Non-Saccharomyces on the Flavor of Pomegranate Wine

作　　者：姜蕾 宋晶晶 候吉超 王月丽 张先明 JIANG Lei;SONG Jingjing;HOU Jichao;WANG Yueli;ZHANG Xianming(College of Life and Geographical Sciences,Kashi University,Kashi 844000,China)

机构地区：[1]喀什大学生命与地理科学学院,新疆喀什844000

出　　处：《食品科技》2024年第4期116-123,共8页Food Science and Technology

基　　金：喀什地区科技计划项目(KS2021011)。

摘　　要：为探索非酿酒酵母对石榴果酒风味的影响,选取葡萄汁有孢汉逊酵母(Hanseniaspora uvarum Y1)、鲁氏接合酵母(Zygosaccharomyces rouxii Y2)、库德毕赤酵母(Pichia kudriavzevii Y3)与酿酒酵母混菌发酵石榴果酒。通过顶空固相微萃取-气相色谱质谱联用技术检测其挥发性化合物。结果表明,3株非酿酒酵母发酵石榴果酒时产生的挥发性化合物具有显著的多样性,Y1、Y3菌株与酿酒酵母混合发酵的石榴果酒中挥发性化合物含量分别高于对照12539.03μg/L和5331.81μg/L,主要为酯类和醇类化合物含量的增加。主成分分析显示,混合发酵酒样与对照组差异显著,Y1发酵的酒样与1-壬醇、乙酸苯乙酯、乙酸异戊酯等化合物密切相关,且这些化合物显示出了较高的气味活度值,赋予了石榴果酒浓郁的花果香。最终确定葡萄汁有孢汉逊酵母更具备石榴果酒增香酿造的潜力。In order to explore the effect of non-Saccharomyces on the flavors of pomegranate wine,the Hanseniaspora uvarum Y1,Zygosaccharomyces rouxii Y2,and Pichia kudriavzevii Y3 were selected for fermentation of pomegranate wine with Saccharomyces cerevisiae.The volatile components of pomegranate wine were detected by headspace-solid-phase microextraction-gas chromatography-tandem mass spectrometry(HS-SPME-GC-MS).The results showed that the volatile components produced by the fermentation of pomegranate wines by three non-Saccharomyces strains were significantly diverse,and the contents of volatile compounds in the pomegranate wines fermented by Y1 and Y3 strains mixed with Saccharomyces cerevisiae were higher than that of the control group 12539.03μg/L and 5331.81μg/L,respectively,which were mainly the increase in the contents of ester and alcohol compounds.Principal component analysis revealed a significant difference between the pomegranate wines by the mixed fermentation and the control group,and the Y1 fermented wine samples were closely associated with compounds such as 1-nonanol,phenethyl acetate and isoamyl acetate,and these compounds showed high odor activity values,which contributed to the intense floral and fruity aroma of pomegranate wine.Overall analysis suggests that the Hanseniaspora uvarum holds promising potential for aroma-enhancing brewing of pomegranate wine.

关 键 词：非酿酒酵母 石榴果酒 挥发性成分 

分 类 号：TS261.11[轻工技术与工程—发酵工程]