克鲁维毕赤酵母与酿酒酵母顺序接种对茵红李果酒风味的影响  

Effect of Sequential Fermentation of Pichia kluyveri and Saccharomyces cerevisiae on Flavor Quality of Yinhong Plum Wine

作　　者：李甜 邓孟胜 雷雨 陶迎梅 李宇豪 李东 LI Tian;DENG Mengsheng;LEI Yu;TAO Yingmei;LI Yuhao;LI Dong(School of Biotechnology,Sichuan University of Science&Engineering,Yibin 644000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000

出　　处：《现代食品科技》2024年第8期283-293,共11页Modern Food Science and Technology

基　　金：四川省科技计划项目(2021YFN0099)。

摘　　要：为提高茵红李果酒的风味品质,选用克鲁维毕赤酵母(Pichia kluyveri)和酿酒酵母(Saccharomyces cerevisiae)进行顺序接种,接种时间间隔分为24 h和48 h,接种比例为1:3、3:1和1:1。通过测定酵母生物量变化、理化指标、挥发性风味成分和感官分析,探究不同接种策略对茵红李果酒风味的影响。结果显示,在混菌发酵中,两种酵母相互制约,6~7 d后未检测到P.kluyveri的活菌存在。此外,与间隔24 h相比,间隔48 h接种发酵的茵红李果酒中乙醇含量较低,而还原糖含量较高。与对照纯酿酒酵母相比,混合发酵使茵红李果酒中酯类化合物浓度增加了33.37%~56.96%,高级醇类减少了47.23%~60.69%。其中T481:3和T243:1接种方式的酯类化合物含量增加最为显著。主成分分析揭示T243:1与苯甲酸乙酯、乙酸苯乙酯、乙酸异丁酯、乙酸顺式-3-己烯酯和葵酸乙酯密切相关。感官评价显示,T243:1发酵的茵红李果酒在花果香和整体可接受性方面的评分最高。综上所述,T243:1接种方式有助于提升茵红李果酒的风味品质,为茵红李果酒生产工艺的优化提供了理论参考。To enhance the flavor quality of Yinhong plum wine,the sequential inoculation of Pichia kluyveri and Saccharomyces cerevisiae was performed.To this end,the inoculation intervals were set at 24 hours and 48 hours,with ratios of 1:3,3:1,and 1:1.By measuring yeast biomass variation,physicochemical parameters,volatile flavor compounds,and sensory analysis,the influence of different inoculation strategies on the flavor of Yinhong plum wine was determined.The results revealed that in a mixed fermentation,the two yeast strains mutually restrained each other,and no viable P.kluyveri cells were detected after 6~7 days.Moreover,compared to the 24-hour interval,Yinhong plum wine fermented with a 48-hour interval exhibited a lower ethanol content and higher levels of reducing sugars.Compared to the control with a single Saccharomyces cerevisiae yeast strain,co-fermentation led to a significant increase in ester compound concentration,from 33.37%to 56.96%,whereas higher alcohols decreased from 47.23%to 60.69%.Notably,the most substantial increase in ester compounds was observed in the T481:3 and T243:1 inoculation conditions.Principal component analysis revealed a strong correlation between T243:1 inoculation and specific volatile compounds,including ethyl benzoate,ethyl phenylacetate,ethyl isobutyrate,ethyl cis-3-hexenoate,and ethyl caprate.Sensory evaluation highlighted that Yinhong plum wine fermented with the T243:1 strategy received the highest ratings for floral and fruity aromas and overall acceptability.In conclusion,the T243:1 inoculation strategy effectively enhances the flavor quality of Yinhong plum wine and provides a theoretical foundation for optimizing its production process.

关 键 词：克鲁维毕赤酵母 顺序发酵 酵母生物量变化 茵红李果酒 风味成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]