空心李酿酒酵母的酿造学性能分析

Oenological Properties of Saccharomyces cerevisiae Isolated from Prunus salicina Lindl. cv 'Kongxinli'

为分析2株空心李酿酒酵母(H9、H18)的酿造学性能,以商业化酿酒酵母(Saccharomyces cerevisiae)X16作为对照菌株,测定菌株的生长曲线与酿造环境耐受性、产β-葡萄糖苷酶能力、产硫化氢性能。此外,将菌株用于空心李果酒的发酵,从果酒的基本理化指标和香气特性方面,评价菌株的发酵性能。结果表明,2株空心李酿酒酵母H9和H18的生长性能整体优于X16,菌株的糖代谢性能、酿造环境耐受性、产β-葡萄糖苷酶和产硫化氢的能力与X16一致。H18菌株可增加发酵果酒中酯类和醛酮类化合物的种类,提高醇类化合物的含量;而菌株H9则增加其它类化合物的种类,提高酯类和其它类化合物的含量。因而,分离的2株空心李酿酒酵母(H9、H18)具有酿造空心李果酒的潜能。

To analyze the oenological properties of two strains of Saccharomyces cerevisiae(S.cerevisiae H9 and S.cerevisiae H18)isolated from Prunus salicina Lindl.cv'Kongxinli',growth curves and tolerances of the strains to brewing environment were determined with commercial S.cerevisiae X16 as control,and theβ-glucosidase and hydrogen sulfide production ability were also determined.Moreover,the fruit wines were produced using these two S.cerevisiae strains,and the basic physiochemical parameters and volatile aroma profile were detected to further evaluate theirs fermentation properties.The results showed that the growth performance of S.cerevisiae H9 and S.cerevisiae H18 were better than that of X16,and the sugar metabolic performance,tolerance to brewing environment,andβ-glucosidase production,and hydrogen sulfide production were similar to those of X16.S.cerevisiae.H18 was able to increase the types of esters and aldoketones,increasing the content of alcohol compounds in the fermented fruit wine.However,S.cerevisiae H9 enriched the kinds of other compounds and increased the content of esters and other compounds.Therefore,S.cerevisiae H9 and S.cerevisiae H18 had the potential to ferment P.salicina Lindl.cv'Kongxinli'fruit wine.