梨酒中酵母的研究进展  

The research progress on yeast in pear wine

作　　者：邓乔允 夏爽 韩小雨 游义琳[1,2] 黄卫东 战吉宬[1,2] DENG Qiaoyun;XIA Shuang;HAN Xiaoyu;YOU Yilin;HUANG Weidong;ZHAN Jicheng(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Beijing Key Laboratory of Viticulture and Enology,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京市葡萄科学与酿酒技术重点实验室,北京100083

出　　处：《食品与发酵工业》2024年第21期349-356,共8页Food and Fermentation Industries

摘　　要：梨树是我国主要的果树之一,具有丰富的品种和独特的风味,梨不仅作为鲜食果品深受消费者喜爱,同时也成为酿酒原料的重要选择之一。在梨酒酿造过程中,酵母等微生物扮演着至关重要的角色,这不仅因为它们能够将梨中的糖转化为酒精,而且还在形成梨酒独特的风味和香气方面起着重要作用。该文通过综合分析近年来的研究成果,详细讨论了不同类型的酵母对梨酒中酚类化合物、有机酸和香气化合物等关键品质参数的影响。文章还指出了当前在梨酒酵母筛选方面的研究现状以及这些酵母株如何改善梨酒的感官品质。同时,该文也简述了在梨酒发酵过程中,不同发酵工艺参数如温度、接种量和外源添加剂等对酵母生长代谢和活性的影响。Pears,as one of the primary fruit tree species in China,are not only beloved by consumers for their rich varieties and unique flavors but have also become an important choice for wine-making raw materials.Yeasts and other microorganisms play a crucial role in the fermentation process of pear wine,not only because they are responsible for converting the sugars in pears into alcohol but also because they significantly influence the formation of the unique flavor and aroma of pear wine.This paper conducts a comprehensive analysis of research findings in recent years,discussing in detail the effects of different types of yeasts on key quality parameters in pear wine,such as phenolic compounds,organic acids,and aromatic compounds.The current state of research on yeast selection for pear wine and how these yeast strains can improve the sensory quality of pear wine are also highlighted.Additionally,this paper briefly describes the impact of different fermentation process parameters,such as temperature,inoculation rate,and exogenous additives,on the growth metabolism and activity of yeast during the pear wine fermentation process.

关 键 词：梨酒 酵母 香气 酵母筛选 发酵工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]