微通氧条件下东方伊萨酵母对猕猴桃酒的降酸效果

The Acid-reducing Effect of Micro-oxygenation on Pichia kudriavzevii in Kiwi Wine

目的:为改善猕猴桃果酒口感酸涩的问题,发挥非酿酒酵母调节有机酸含量,丰富酒体香气和口感等潜在优势,利用东方伊萨酵母的生物降酸特性,酿造猕猴桃酒。方法:以商业酿酒酵母CECA为对照菌株,筛选实验室保藏的17株非酿酒酵母菌株,获得具有较高酸代谢能力的东方伊萨酵母菌株。通过探究该菌株在不同糖浓度、酒精度、温度和酸含量下的生长情况,研究其生物学特性和发酵性能并进行感官评价。结果:东方伊萨属酵母菌株GS1-1具有良好的降酸能力,且与商业酿酒酵母具有相近的发酵性能。在微氧条件下,该菌株降酸率较无氧条件提升24.6%,且口感柔和,赋予猕猴桃酒热带水果类和柑橘类的香气特征。结论:本研究结果不仅为解决猕猴桃酒口感酸涩、风味粗糙问题提供了新的解决方案和理论支持,而且获得的东方伊萨属酵母GS1-1可作为理想菌株,进一步研究其在果酒中的降酸和增香酿造机制。

Objective:In order to improve the sour taste of kiwi fruit wine and take advantage of the potential advantages of non-Saccharomyces cerevisiae to regulate the organic acid content,enrich the body aroma and taste,this research aims to use the biological acid reduction properties of Pichia kudriavzevii to brew kiwi wine.Methods:With commercial Saccharomyces cerevisiae CECA as the control strain,17 non-Saccharomyces cerevisiae strains preserved in the laboratory were screened to obtain Pichia kudriavzevii strains with higher acid metabolism ability.Through exploring its growth conditions under different sugar concentration,alcohol content,temperature and acid content,the biological characteristics and fermentation performance were studied,and it was found that the oxygen supply during the fermentation process greatly enhanced the degradation of yeast in kiwi wine brewing.The acid effect was then sensory evaluated by the tasting team.Result:Pichia kudriavzevii strain GS1-1 has good acid-reducing ability and has similar fermentation performance with Saccharomyces cerevisiae.Fermentation under different oxygen conditions show that the addition of oxygen has a significant effect on the acid reduction rate.The decreasing rate will increase 24.6%under through-oxygen condition,adding oxygen to the environment is more conducive to degrading the content of kiwi acidity.After tasting,the taste is soft,giving the kiwi wine the aroma characteristics of tropical fruits and citrus.Conclusion:In the wine brewing industry,it is of great significance to screen strains with acid-reducing ability to improve their acid-reducing effect,and changing the oxygen environment is a potential means to improve the viability of utilizing yeast to improve the quality of wine.The yeast GS1-1 can be used as an ideal material to further study its acidity reduction and aroma enhancement in fruit wine.