酿酒酵母强化发酵对红曲酒微生物组成及风味品质的影响  

Effects of Enhanced Fermentation with Saccharomyces cerevisiae on the Microbial Composition and the Flavor Quality in Hongqu Rice Wine

作　　者：袁钰洁 雷昊 梁梓华 侯思文 罗怡 江美珍 吕旭聪 邱允滔[3] 倪莉 YUAN Yujie;LEI Hao;LIANG Zihua;HOU Siwen;LUO Yi;JIANG Meizhen;LÜXucong;QIU Yuntao;NI Li(College of Biological Science and Engineering,Institute of Food Science and Technology,Fuzhou University,Fuzhou 350108;Institute of Advanced Manufacturing,Food Nutrition and Health Research Center,Fuzhou University,Jinjiang 362200,Fujian;Fujian Huizelong Alcohol Co.,Ltd.,Pingnan 352303,Fujian)

机构地区：[1]福州大学生物科学与工程学院食品科学技术研究所,福州350108 [2]福州大学先进制造学院食品营养与健康研究中心,福建晋江362200 [3]福建惠泽龙酒业股份有限公司,福建屏南352303

出　　处：《中国食品学报》2025年第1期322-334,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(32472296,32072204);中央引导地方科技发展资金专项(2022L3075);福建省自然科学基金面上项目(2022J01101)。

摘　　要：通过外源添加酿酒酵母对红曲酒酿造过程进行强化发酵,探究其对红曲酒酿造过程中生物胺及挥发性风味组分的影响,以及对酿造微生物菌群组成的调控作用。理化检测和挥发性组分分析表明,酿酒酵母强化发酵不仅能有效降低红曲酒酿造过程中生物胺的生成(消减率高达83.43%),而且可以完全抑制酪胺的产生,显著提升红曲酒中癸酸甲酯、辛酸乙酯、棕榈酸乙酯、硬脂酸乙酯和3-羟基丁酸乙酯等特征酯类香气组分的含量,进而达到“降胺、增香”的双重调控作用。此外,酿酒酵母强化发酵可有效降低红曲酒75.24%的酸度。基于扩增子高通量测序的微生物组分析表明,酿酒酵母强化发酵可降低红曲酒酿造体系中乳杆菌属、乳球菌属、魏斯氏菌属、明串珠菌属、威克汉姆酵母属、毛孢酵母属等潜在产胺菌的相对丰度,提升假单胞菌属、肠球菌属、科萨克氏菌属、芽孢杆菌属、克罗诺杆菌属等微生物的相对丰度。感官品评分析表明,酿酒酵母强化发酵酿造的红曲酒酸度适中,口感更加醇厚、绵延,整体风味品质得到明显提升。本研究揭示了酿酒酵母强化发酵对红曲酒酿造过程中生物胺的消减及特征香气的提升具有积极影响,明晰了其对红曲酒酿造微生物菌群组成的调控作用,对红曲酒酿造工艺改进具有一定的参考价值,有助于提升红曲酒的安全性及风味品质,促进我国黄酒酿造产业的健康可持续发展。In this paper,exogenous Saccharomyces cerevisiae was added to enhance the fermentation of Hongqu rice wine,and its effects on the formation of biogenic amines and volatile flavor components in Hongqu rice wine brewing,as well as the composition of brewing microbial communities were investigated.The results of physicochemical parameters and volatile components analysis showed that the enhanced fermentation with S.cerevisiae could effectively reduce the production of biogenic amines(with a reduction rate of up to 83.43%),and completely inhibit the production of tyramine,significantly increase the content of characteristic ester aroma components such as methyl decanoate,ethyl octanoate,ethyl palmitate,ethyl stearate and ethyl 3-hydroxybutanoate,etc.in Hongqu rice wine,achieving a dual regulatory effect of'amine reduction and flavor enhancement'.In addition,enhanced fermentation with S.cerevisiae effectively reduced the acidity of Hongqu rice wine by 75.24%.The results of microbial composition analysis based on high-throughput sequencing of 16S/ITS amplicons indicated that the enhanced fermentation with S.cerevisiae significantly reduced the relative abundance of potential amine producing bacteria such as Lactobacillus,Lactococcus,Weissella,Leuconostoc,Wickhamomyces and Sporobolomyces in Hongqu rice wine brewing,but increased the relative abundance of microorganisms such as Pseudomonas,Enterococcus,Kosakonia,Bacillus and Cronobacter.The results of flavor sensory evaluation showed that the acidity of Hongqu rice wine produced through S.cerevisiae-enhanced fermentation was moderate,the taste was more mellow and continuous,and the flavor and quality was significantly improved.This study reveals that S.cerevisiae-enhanced fermentation has positive impacts on the reduction of biogenic amines and the enhancement of characteristic aroma in Hongqu rice wine brewing.It also clarifies the regulatory effect of S.cerevisiae-enhanced fermentation on the composition of microbial communities in Hongqu rice wine brewing,and has cert

关 键 词：红曲黄酒 酿酒酵母 强化发酵 微生物菌群 生物胺 风味品质 

分 类 号：TS262.4[轻工技术与工程—发酵工程]