酿酒酵母对樱桃酒挥发性组分及感官品质的影响

Effect of Saccharomyces cerevisiae on volatile components and sensory quality of cherry wine

鉴于酿酒酵母(Saccharomyces cerevisiae)对樱桃酒挥发性香气及感官品质的重要贡献,测定了5种商业化酿酒酵母的产香性能,以期从中挑选适用于樱桃酒酿造的优质发酵剂。结果表明,5种酵母发酵的樱桃酒基本理化指标无差异(P>0.05),但是挥发性组分含量却存在显著差异(P<0.05)。Lalvin 2323与Lalvin 71B能够增加丁酸乙酯、己酸乙酯、苯甲醛、β-大马酮等多种挥发性物质的合成量,赋予樱桃酒更浓郁的果香和花香特征,且Lalvin2323的整体香气比Lalvin 71B更浓郁;Laffort B0123可以提高里那醇、异戊醇、乙酸异戊酯的含量,感官品质也较好;Laffort X16酿造的樱桃酒果香味寡淡,生青气味浓郁,评分较低;Laffort Cervisiae(AC)酿造的樱桃酒整体香气略显不足,评分最低。总体来看,酵母Lalvin2323发酵樱桃酒的感官品质优于其他酵母。

In view of the important contribution of Saccharomyces cerevisiae to the volatile aroma and sensory quality of cherry wine,the aroma-producing performance of 5 commercial S.cerevisiae was determined to select the high-quality starter suitable for cherry wine brewing.The results showed that there were no differences in the basic physical and chemical indicators of the cherry wines fermented by 5 yeasts(P>0.05),but there were significant differences in the volatile components(P<0.05).Lalvin 2323 and Lalvin 71B increased the synthesis amount of various volatile substances such as ethyl butyrate,ethyl hexanoate,benzaldehyde andβ-damascone,giving the cherry wine a richer fruity and floral characteristics,and the overall aroma of Lalvin 2323 was more intense than Lalvin 71B.Laffort B0123 increased the linalol,isoamyl alcohol and isoamyl acetate content,and the sensory quality was better.The score of cherry wine brewed by Laffort X16 was low,with light fragrance and green odor.The score of cherry wine brewed by Laffort Cervisiae(AC)was the lowest,with slightly insufficient overall aroma.In comprehensive evaluation,the sensory evaluation of cherry wine fermented by Lalvin 2323 was better than the wine fermented by other yeasts.