德尔布有孢圆酵母与四种酿酒酵母顺序发酵对草莓酒香气与感官喜好性的影响  

Effect of sequential fermentation with Torulaspora delbrueckii and four Saccharomyces cerevisiaes on volatile aromatic compounds and sensory preferences of strawberry wines

作　　者：侯若婷 赵鹏 徐馨莹 张笑笑 王宇 张海伟[1] HOU Ruoting;ZHAO Peng;XU Xinying;ZHANG Xiaoxiao;WANG Yu;ZHANG Haiwei(College of Tea&Food Science and Technology,Anhui Agricultural University,Key Laboratory of Agricultural Product Fine Processing and Resource Utilization,Ministry of Agriculture and Rural Affairs,Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Product,Hefei 230036,China)

机构地区：[1]安徽农业大学茶与食品科技学院,农业农村部江淮农产品精深加工与资源利用重点实验室,安徽省特色农产品高值化利用工程研究中心,安徽合肥230036

出　　处：《食品与发酵工业》2024年第14期165-172,I0009,I0010,共10页Food and Fermentation Industries

基　　金：国家级大学生创新创业训练计划项目(202110364004);安徽省果树产业技术体系(皖农科函〔2021〕711号)岗位专家基金。

摘　　要：为获得香气浓郁、风味典型的草莓果酒,选用非酿酒酵母德尔布有孢圆酵母(Torulaspora delbrueckii,Td)分别与4种商业酿酒酵母(D254,K1,F15和Aq)以1∶1接种比例进行顺序共发酵,采用固相微萃取-气相色谱-质谱联用(solid-phase microextraction-gas chromatograph-mass spectrometer,SPME-GC-MS)技术与9点快感标度法等方法分析了4种混菌发酵组合对草莓酒的理化指标、挥发性香气物质及消费者喜好性的影响。结果表明,Td与不同酿酒酵母混合发酵对草莓果酒的色度与香气成分有显著性影响。Td与Aq、D254顺序接种发酵可使草莓果酒获得更高的红度和饱和度。在香气方面,4种草莓酒中共检测出67种挥发性物质,主要是酯类、醇类和酸类;通过韦恩图分析,4种酒样中共有香气组分19种,其中Td+D254组产生的香气化合物最多(48种)。主要呈香物质(ROAV>0.1)主成分分析表明,Td+K1组和Td+D254组产生的挥发性活性化合物相似,而且与辛酸、壬醛、S-(-)-2-甲基-1-丁醇等物质密切相关。消费者喜好度检验结果表明,Td+D254组草莓酒具有较强的果香、青爽味与花香,获得最高的喜好度6.7±1.2。综上,将非酿酒酵母Td与酿酒酵母D254顺序组合发酵具有为草莓果酒提高香气品质的应用潜力。In order to obtain a strawberry fruit wine with strong aroma and typical flavor,the non-fermentative yeast,Torulaspora delbrueckii(Td),was sequentially co-fermented with four commercial wine yeasts(D254,K1,F15,and Aq)at a 1∶1 inoculation ratio.The effects of the four mixed fermentation combinations on the physicochemical properties,volatile aromatic compounds,and consumer preferences of strawberry wines were evaluated using SPME-GC-MS and a 9-point hedonic scale.The results show that the co-fermentation of Td with different wine yeasts significantly affects the color and aroma components of strawberry wine.Sequential inoculation with Td and Aq or D254 resulted in a wine with a higher redness and saturation.For aroma,a total of 67 volatile compounds,mainly esters,alcohols and acids,were identified in the four strawberry wines.Based on the Venn diagram analysis,19 aroma compounds were common to all four wine samples,with the Td+D254 combination producing the highest number of aroma compounds(48).The principal component analysis of major aroma compounds(ROAV>0.1)revealed that the volatile active compounds produced by Td+K1 group and Td+D254 group were similar,and closely related to octanoic acid,nonanal,and S-(-)-2-methyl-1-butanol,etc.The consumer preference test showed that the Td+D254 group of strawberry wine had strong fruity,refreshing,and floral aromas,achieving the highest preference score 6.7±1.2.Overall,the findings suggest that the combined fermentation of Td and Saccharomyces cerevisiae D254 has the potential to enhance the aromatic qualities of strawberry wine.

关 键 词：德尔布有孢圆酵母 顺序共发酵 草莓果酒 挥发性物质 

分 类 号：TS262.7[轻工技术与工程—发酵工程]