发酵温度对异常维克汉姆酵母产挥发性风味物质的影响

Effect of Fermentation Temperature on Volatile Flavor Compounds Produced by Wickerhamomyces anomalus

以福建红曲中分离得到的异常维克汉姆酵母为对象,研究发酵温度对异常维克汉姆酵母产挥发性风味物质的影响。采用顶空固相微萃取-气相色谱技术,应用内标法对10种特征挥发性酯类和高级醇类进行定性、定量分析。结果显示,大部分醇类挥发性物质在不同发酵温度下均呈缓慢累积上升的趋势,发酵终点含量差异不大。酯类物质在不同发酵温度下可达到的峰值接近。高温发酵时,酯类风味物质含量峰值出现在发酵前6 d,高于低温发酵同期水平,而后含量显著下降。其发酵终点酯类物质含量明显低于低温发酵。温度对发酵终点残糖量影响较小。前期高温发酵,后期低温发酵的控温模式有利于风味物质的合成与积累。

To study the influence of fermentation temperature on volatiles produced by Wickerhamomyces anomalus, the investigation was carried with a strain which was isolated from starters of Fujian Hong Qu glutinous rice wine. Ex- tracting volatile component in fermentation broth by using head-space solid phase micro extraction （HS-SPME） and ana- lyzing by using gas chromatography （GS） with inner standard method, the paper measured 10 characteristics volatile fla- vor substances qualitatively and quantitatively. The conclusion was that most alcohol volatile substances in different tem- perature fermentations presented similar slowly accumulated rising trends, and shared similar contents at the end of fer- mentation. Esters in different temperature fermentations presented similar peak values, however, the high temperature fer- mentation reached the peak at 6th day and the content was higher than low temperature fermentation at the same period. After the peak the content was decreased and was obviously lower at the end of the fermentation. Meanwhile, residual sugar content at the end of fermentation was weakly affected by the temperature. High temperature fermentation in early time and low temperature fermentation in late time would be conducive to the synthesis and accumulation of flavor com- pounds.