不同非酿酒酵母与酿酒酵母顺序发酵对茵红李果酒风味的影响

Impact of Sequential Fermentation with Different Non-Saccharomyces Yeasts and Saccharomyces cerevisiae on the Aroma of Yinhong Plum Wine

为提高茵红李果酒风味品质和口感,研究不同非酿酒酵母与酿酒酵母混菌发酵对茵红李果酒品质的影响,旨在找到最优的酵母混菌发酵组合。研究分别选用异常威克汉姆酵母(Wickerhamomyces anomalus)1株Wa3、葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)1株Hu12、克鲁维毕赤酵母(Pichia kluyveri)3株(Pk2A2、PkW2和PkY2)和季也蒙毕赤酵母(Pichia guilliermondii)1株Pg1,以1∶1的接种比例与商业酿酒酵母FX10顺序接种发酵茵红李果酒。通过测定酵母生物量变化、乙醇体积分数、甘油、有机酸、风味成分和感官特性等指标,对茵红李果酒的品质进行综合分析。结果表明,在混菌发酵中,酿酒酵母与非酿酒酵母均受到一定程度的抑制作用,其中非酿酒酵母在主发酵时期6~8 d出现死亡现象。与对照单一酿酒酵母FX10相比,混菌发酵增加了茵红李果酒的甘油产量,降低了乳酸含量、乙醇含量及还原糖的利用。在香气方面,混菌发酵酒中酯类化合物质量浓度(1.293~4.842 mg/L)显著高于对照(1.026 mg/L)。尤其是PkY2与酿酒酵母顺序发酵的茵红李果酒中酯类化合物含量最高,为对照的4.72倍。主成分分析显示,3株克鲁维毕赤酵母混菌发酵的果酒与对照组差异显著,且与较高水平的乙酯和乙酸酯类气味活性化合物密切相关,可赋予茵红李果酒浓郁的花果香。综合分析表明,最终确定克鲁维毕赤酵母与酿酒酵母组合发酵具有为茵红李果酒提高香气成分和感官品质的应用潜力。

In order to enhance theflavor and mouthfeel of Yinhong plum wine,this study investigated the impact of mixed culture fermentation with different non-Saccharomyces yeasts and Saccharomyces cerevisiae on the quality of Yinhong plum wine,aiming to identify the optimal yeast combination for mixed culture fermentation.Four non-Saccharomyce yeasts were selected,including Wickerhamomyces anomalus Wa3,Hanseniaspora uvarum Hu12,three strains of Pichia kluyveri(Pk2A2,PkW2 and PkY2),and Pichia guilliermondii Pg1.Plum wine was fermented by sequential inoculation with non-Saccharomyces and S.cerevisiae strain FX10 at a ratio of 1:1,and its quality was comprehensively evaluated by measuring yeast biomass changes,alcohol concentration,glycerol,organic acids,flavor compounds,and sensory characteristics.The results indicated that the growth of both S.cerevisiae and non-Saccharomyces yeasts was inhibited during mixed culture fermentation.Non-Saccharomyces yeasts died during 6–8 days of primary fermentation.Compared with fermentation with FX10 alone as a control,mixed culture fermentation increased glycerol production,decreased lactate and ethanol contents,and reduced the utilization of reducing sugars in Yinhong plum wine.The concentration of aroma-active esters in Yinhong plum wine from mixed culture fermentation(1.293–4.842 mg/L)was significantly higher than that in the control(1.026 mg/L).Particularly,the wine fermented by PkY2+FX10 exhibited the highest content of ester compounds,which was 4.72 times higher than that of the control.Principal component analysis(PCA)revealed a significant difference between the wine fermented by P.kluyveri+FX10 and the control group,which was closely associated with elevated levels of ethyl esters and acetic esters,contributing to the intensefloral and fruity aroma of Yinhong plum wine.Overall,this study suggested that mixed culture fermentation with P.kluyveri and S.cerevisiae holds promising potential for enhancing the aroma and sensory quality of Yinhong plum wine.