添加阿拉伯树胶对非酿酒酵母的发酵促进作用  

Enhancing fermentation of non-Saccharomyces cerevisiae by adding gum arabic

作　　者：王馨怡 游源源 陆文轩 李朝辉 穆海彬 汪蕾 刘延琳[1,2,3] 宋育阳 WANG Xinyi;YOU Yuanyuan;LU Wenxuan;LI Zhaohui;MU Haibin;WANG Lei;LIU Yanlin;SONG Yuyang(College of Enology,Northwest A&F University,Yangling 712100,China;Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University,Yongning 750104,China;Collaborative Innovation Center for Wine Industry Technology of Ningxia Helan Mountain Eastern Foothills,Yongning 750104,China)

机构地区：[1]西北农林科技大学葡萄酒学院,杨凌712100 [2]西北农林科技大学宁夏贺兰山东麓葡萄酒试验示范站,永宁750104 [3]宁夏贺兰山东麓葡萄酒产业技术协同创新中心,永宁750104

出　　处：《农业工程学报》2025年第6期316-326,共11页Transactions of the Chinese Society of Agricultural Engineering

基　　金：宁夏贺兰山东麓葡萄酒产业技术协同创新中心科技人才开放课题(2024-3);宁夏回族自治区重点研发项目(2023BCF01002,2024BBF02005);西安市重点研发项目(23NYGG0011)。

摘　　要：为探究在葡萄酒发酵中添加阿拉伯树胶对耐热克鲁维酵母和戴尔有孢圆酵母的发酵促进作用,该文利用耐热克鲁维酵母A38和戴尔有孢圆酵母R12发酵模拟汁和葡萄汁,并在发酵前添加不同质量浓度的阿拉伯树胶,以不添加阿拉伯树胶的酒样为对照,酿造完成后对酒样还原糖、有机酸、酚类物质、颜色、香气、感官特性等进行测定和分析。结果表明,添加阿拉伯树胶对A38和R12发酵具有明显的促进作用,在葡萄汁中发酵结束所剩还原糖与对照样相比可显著下降36.84 g/L,在添加质量分数为2.5%~10%时,发酵速率快且发酵所剩还原糖显著低于对照样(P<0.05),同时也可提高样品乙醇和甘油含量,降低乙酸。阿拉伯树胶添加浓度为2.5%时样品中酯类、醇类等香气成分含量丰富,具有浓郁花果香,在促进发酵和愉悦感官方面达到平衡。该文系统研究了添加阿拉伯树胶对耐热克鲁维酵母和戴尔有孢圆酵母发酵的促进作用,可解决葡萄酒生产中非酿酒酵母发酵能力较差的问题,为解决发酵缓慢及发酵停滞问题提供理论依据。Non-Saccharomyces cerevisiae has been used to greatly improve the nature of wine during fermentation,due to the high yield of glycerol,lactic acid,higher alcohols and aromatic esters.But it is lacking on the better fermentation in the whole process of alcohol production.Therefore,much attention has also gained on the non-Saccharomyces cerevisiae in the wine industry at present.The previous research has focused mainly on non-Saccharomyces cerevisiae mixed fermentation with Saccharomyces cerevisiae.Only a few studies can be found on its pure fermentation.This study aims to explore the promoting effect of the gum arabic on the fermentation of Lachancea thermotolerans and Torulaspora delbrueckii in wine fermentation.The fermentation of non-Saccharomyces cerevisiae was also enhanced after addition.Taking Lachancea thermotolerans A38 and Torulaspora delbrueckii R12 as the objects,the simulated and grape juice was fermented to add the different concentrations of gum arabic before fermentation.The wine samples without gum arabic were taken as the control.The reducing sugar,organic acid,phenolic substances,color,aroma and sensory of wine samples were measured after brewing.Firstly,the reducing sugar of the sample was determined during fermentation.The fermentation of the simulated and grape juice was completed within 20 days.There was the accelerated fermentation rate of the samples with the gum arabic.The fermentation ability of A38 and R12 was improved at the concentration of 10%,whereas,the residual reducing sugar was low at the end of fermentation.The cell immobilization that caused by the addition of gum arabic was promoted the tolerance of yeast to the high substrate concentrations,while reduced the adverse effects of external conditions on yeast,thereby promoting the fermentation.In terms of other physical and chemical indicators,the addition of gum arabic was also promoted the glycerol and ethanol substances.In the fermentation of grape juice,the ability of A38 to produce the glycerol was stronger than that of R12

关 键 词：耐热克鲁维酵母 戴尔有孢圆酵母 阿拉伯树胶 香气 发酵促进作用 

分 类 号：TS262.6[轻工技术与工程—发酵工程]