接种异常威克汉姆酵母对空心李果酒理化特性及香气组分的影响

Effects of Inoculation Wickerhamomyces Anomalus on the Physicochemical Property and Aroma Profile of Prunus Salicina Lindl.cv‘Kongxinli’Fruit Wine

将异常威克汉姆酵母(Wickerhamomyces anomalus)单独接种、异常威克汉姆酵母与酿酒酵母(Saccharomyces cerevisiae)混合接种方式发酵空心李果酒,分析其对空心李果酒理化特性及香气组分的影响。结果表明,单独接种和混合接种异常威克汉姆酵母均可降低空心李果酒酸类物质含量;接种异常威克汉姆酵母对空心李果酒电子感官品评无影响;单独接种异常威克汉姆酵母发酵空心李果酒的酯类、醇类、酸类、醛酮类和其他类化合物的种类分别为21种、13种、4种、2种和10种,含量分别为(1131.11±38.46)、(399.24±23.56)、(14.48±0.53)、(60.20±5.03)、(109.20±7.30)mg/L。与酿酒酵母组相比,单独接种异常威克汉姆酵母组发酵空心李果酒中醇类和其他类化合物种类增多,酯类、醇类和醛酮类化合物含量增加,酸类化合物含量降低,而混合接种发酵空心李果酒香气组分与酿酒酵母组较为接近。因此,单独接种异常威克汉姆酵母对空心李果酒有降酸作用,可改善其香气组分的种类和含量。

Wickerhamomyces anomalus were single or mixed inoculated with Saccharomyces cerevisiae to check the effects of inoculation Wickerhamomyces anomalus on the physicochemical property and aroma profile of Prunus salicina Lindl.cv‘Kongxinli’fruit wine.Results demonstrated that the acid contents of‘Kongxinli’fruit wine was decreased by single inoculation and mixed inoculation of W.anomalus.However,no differences were found in electronic sensory evaluation among‘Kongxinli’fruit wine.The varieties of esters,alcohols,acids,aldehydes,ketones and other compounds were 21,13,4,2 and 10,with the contents of(1131.11±38.46),(399.24±23.56),(14.48±0.53),(60.20±5.03),(109.20±7.30)mg/L,respectively in‘Kongxinli’fruit wine fermented with W.anomalus yeasts.Compared with the S.cerevisiae group,the group inoculated with W.anomalus alone increased the types of alcohols and other compounds,increased the contents of esters,alcohols and aldehydes and ketones,and decreased the contents of acids.The aroma components of mixed inoculation were close to that of S.cerevisiae group.Therefore,single inoculation of W.anomalus reduced the acidity of‘Kongxinli’fruit wine and improved the varieties and contents of its aroma components.