皮渣浸渍和混菌发酵对石榴酒香气品质及抗氧化能力的影响  

Effects of Pomace Maceration and Mixed Culture Fermentation on Aroma Quality and Antioxidant Capacity of Pomegranate Wine

作　　者：柳秉红 魏玲玲 方艳 杨学山[1] 祝霞[1] LIU Binghong;WEI Linging;FANGYan;YANG Xueshan;ZHU Xia(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品科学》2025年第5期216-225,共10页Food Science

基　　金：国家自然科学基金地区科学基金项目(32060581;32260637);甘肃农业大学校列项目(GSAU-ZL-2018-8)。

摘　　要：为探讨皮渣浸渍及混菌发酵对石榴酒香气成分和抗氧化能力的影响,以‘突尼斯’石榴为原料,采用单因素结合正交试验优化发酵前浸渍工艺参数,并以优化工艺制备的石榴汁为基质,分别接种戴尔有孢圆酵母(Torulaspora delbrueckii NX-1)、美极梅奇酵母(Metschnikowia pulcherrima NX-2)和酿酒酵母(Saccharomyces cerevisiae ES488)进行混菌发酵,探讨不同菌株组合对石榴酒香气品质的影响。结果表明,在浸渍温度6℃、浸渍时间24 h和皮渣添加量200 g/L条件下制取石榴汁,通过混菌发酵能够显著提高石榴酒中挥发性化合物含量,尤其是T. delbrueckii NX-1与S. cerevisiae ES488混菌发酵酒样中乙酸异戊酯、己酸乙酯、辛酸乙酯和癸酸乙酯等特征性香气化合物含量显著增加,能够赋予石榴酒丰富的花果香气,提高感官风味复杂性和浓郁度。抗氧化分析结果表明,采用发酵前皮渣浸渍工艺并进行混菌发酵能够显著提高石榴酒抗氧化能力。本研究结果对改善石榴酒的香气品质和抗氧化能力具有指导价值。In this study,we investigated the effects of pomace maceration and mixed culture fermentation on the quality of pomegranate wine,made from Tunisian pomegranates.Single factor experiments and an orthogonal array design were jointly employed to optimize the process parameters for pomace maceration,which was conducted before fermentation.Mixed culture fermentation of pomegranate juice prepared under optimized conditions was conducted by co-inoculation of Torulaspora delbrueckii NX-1 or Metschnikowia pulcherrima NX-2 with Saccharomyces cerevisiae ES488 to explore the effects of different mixed starters on the aroma quality of pomegranate wine.The results showed that the optimum conditions for preparing pomegranate juice were maceration at 6℃for 24 h after the addition of 200 g/L pomace.Mixed culture fermentation significantly increased the content of volatile compounds in pomegranate wine.In particular,co-fermentation with T.delbrueckii NX-1 and S.cerevisiae ES488 evidently increased the contents of the characteristic aroma components in pomegranate wine such as ethyl acetate,isoamyl acetate,ethyl caprylate and phenyl ethyl acetate,which imparted rich floral and fruity aromas to pomegranate wine,thereby improving the flavor complexity and richness.Meanwhile,pomace maceration followed by mixed culture fermentation could improve the antioxidant capacity of wine samples.In conclusion,the results of this study hold potential application value for improving aroma quality and antioxidant capacity of pomegranate wine.

关 键 词：石榴酒 皮渣浸渍 混菌发酵 香气品质 

分 类 号：TS255.46[轻工技术与工程—农产品加工及贮藏工程]