玫瑰橙子果酒混菌发酵工艺优化

Optimization of Fermentation Technology of Rose-Orange Wine with Mixed Yeasts

以玫瑰花、玫瑰茄和橙子为原料,以拉曼德·酿酒酵母和库德毕赤酵母为发酵菌株,混菌发酵玫瑰橙子果酒。玫瑰茄赋予了果酒艳丽的红色,在拉曼德·酿酒酵母提供发酵力的基础上添加产香能力突出的库德毕赤酵母,探究混菌发酵对玫瑰橙子果酒香气的影响。试验结果表明,玫瑰、玫瑰茄添加比例为1∶1,混菌接种量7%(拉曼德·酿酒酵母、库德毕赤酵母接种比例为1∶1),初始糖度24°Bx,28℃发酵5 d,酿造出的果酒最佳;酒体艳红清亮,风味醇厚。采用顶空固相微萃取-气质联用(HS-SPME-GCMS)技术对玫瑰橙子果酒的挥发性香气进行检测。结果表明,混菌发酵的玫瑰橙子果酒共检测出33种香气物质,其中醇类物质12种(86.354%);酯类物质有11种(3.972%);酚类物质有3种(0.830%);酸类物质4种(1.571%);烯类物质2种(0.123%)。与单菌发酵的玫瑰橙子果酒相比,混菌发酵的玫瑰橙子酒还产生了乙酸乙酯、丁酸乙酯、苯甲酸乙酯、月桂酸、茴香脑等香味物质,且混菌发酵产生的(+)-柠檬烯、己酸乙酯、辛酸乙酯、芳樟醇、苯乙醇含量远高于单菌发酵。

Rose,roselle and orange were used as raw materials,Saccharomyces cerevisiae and Pichia kudriavzevii were used as fermentation strains,and rose-orange wine was fermented with mixed yeasts.The addition of roselle gave the wine its showy red color.Pichia kudriavzevii with outstanding aroma-producing ability was added to investigate the effect of mixed fermentation on the aroma of the rose-orange wine.The results showed that the best fermentation conditions were as follows:the ratio of rose to roselle was 1∶1,the inoculation amount of the mixed yeasts was 7%(Saccharomyces cerevisiae∶Pichia kudriavzevii=1∶1),the initial sugar was 24°Bx,and the fermentation was conducted at 28℃for 5 days.The produced wine had bright red color and mellow flavor.The volatile aroma components of the rose-orange wine was detected by HS-SPME-GC-MS.A total of 33 aroma components were detected in the rose-orange wine fermented with mixed yeasts,including 12 alcohols(86.354%),11 esters(3.972%),3 phenols(0.830%),4 acids(1.571%),and 2 alkenes(0.123%).Compared with the rose-orange wine fermented with single yeast,the wine fermented with mixed yeasts had additional ethyl acetate,ethyl butyrate,ethyl benzoate,lauric acid,and anethole,and its content of(+)-limonene,ethyl caproate,ethyl caprylate,linalool and phenethyl alcohol was much higher.