不同非酿酒酵母与酿酒酵母混合发酵对脆红李酒品质的影响

Effect of mixed fermentation of different non-Saccharomyces cerevisiae and Saccharomyces cerevisiae on the quality of Cuihongli plum wine

分别采用热带假丝酵母(Candida tropicalis)、东方伊萨酵母(Issatchenkio orientalis)、美极梅奇酵母(Metschnikowia pulcherrima)、葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)与商业酿酒酵母(Saccharomyces cerevisiae)D254混合发酵脆红李酒,比较其在发酵速率、理化指标、有机酸和挥发性成分的差异,并进行感官评价分析,以期为提升脆红李酒品质提供依据。结果表明,与S.cerevisiae单独发酵(10 d)相比,混合发酵延缓了发酵进程(12~13 d)。不同脆红李酒的理化指标均符合国标,混合发酵后酒样中苹果酸、乳酸和乙酸含量显著降低(P<0.05),有利于果酒风味平衡协调。香气成分结合主成分分析表明,Mp-Sc混合发酵香气组分优于其他酒样,其中辛酸乙酯、癸酸乙酯、月桂酸乙酯、芳樟醇显著提高且香气活度值>1,能够增强酒体果香、花香。感官评价结果也表明Mp-Sc混合发酵的果香味和花香味较为浓郁。综上,Mp-Sc混合发酵更适合应用于脆红李酒酿造,有利于增加香气复杂性,提升品质。

In this research,Candida tropicalis,Issatchenkio orientalis,Metschnikowia pulcherrima,Hanseniaspora uvarum were mixed with commercial Saccharomyces cerevisiae D254 to ferment Cuihongli plum wine,respectively.Then,all wine samples were investigated for their differences in fermentation rate,physical and chemical indexes,organic acids and volatile components content,and sensory evaluation was conducted.The results showed that compared with pure fermentation with S.cerevisiae(10 d),mixed fermentation delayed the fermentation process(12-13 d).The basic physical and chemical properties of different wines all met the national standards.After mixed fermentation,the contents of malic acid,lactic acid and acetic acid in the wine sample were significantly reduced(P<0.05),which was beneficial to the balance and coordination of fruit wine flavor.The analysis of aroma components combined with principal components showed that the aroma components of Mp-Sc were better than those of other wine samples.Among them,ethyl caprylate,ethyl caprate,ethyl laurate,and linalool were significantly improved with the odor activity value>1,which was beneficial to enhance the fruit flavor and floral.The sensory evaluation results also showed that the fruity and floral aroma of Mp-Sc was relatively strong.In summary,Mp-Sc was more suitable for brewing Cuihongli plum wine,which was beneficial to increase the complexity of aroma and improve quality.