鲁氏结合酵母与酿酒酵母顺序发酵对米酒发酵性能及关键香气物质的影响

Effects of Sequential Fermentation of Zygosaccharomyces rouxii and Saccharomyces cerevisiae on Fermentation Performance and Key Aroma Substances of Rice Wine

以鲁氏结合酵母(Zygosaccharomyces rouxii)SC01和酿酒酵母(Saccharomyces cerevisiae)GJM、VIC为研究对象,采用不同顺序接种方式进行米酒发酵,监测发酵过程中菌落数、理化指标的变化和发酵结束时挥发性化合物的差异。结果表明:与单菌发酵相比,鲁氏结合酵母的菌落数在顺序接种中有不同程度的减少,在SC01+48hGJM和SC01+24hVIC发酵组表现更为明显。在发酵过程中,随着酿酒酵母的添加,还原糖和糖度迅速降低,酒精度迅速升高。此外,米酒的香气特征也有显著增强。实验组的关键醇、酯和醛含量较商业米酒有明显提高,尤其是SC01+48hVIC发酵组。因此,鲁氏结合酵母与酿酒酵母顺序接种策略可以提高米酒的发酵性能并改善风味,为米酒的新产品开发提供新思路。

Zygosaccharomyces rouxii SC01 and Saccharomyces cerevisiae GJM and Saccharomyces cerevisiae VIC were taken as the research subjects in our present study.Rice wine fermentation was carried out with the use of different sequential inoculation methods,and the changes in the number of colonies,physical and chemical indicators during the fermentation process and the differences in volatile compounds at the end of fermentation were monitored.The results showed that com-pared with single bacterial fermentation,the colony number of Z.rouxii decreased to varying degrees during sequential inoculation,and was more pronounced in the SC01+48hGJM and SC01+24hVIC fermentation group.During fermentation,with the addition of S.cerevisiae,the reducing sugar and sugar content of rice wine decreased rapidly,while the alcohol content increased rapidly.In addition,the aroma characteristics of rice wine were significantly enhanced.The content of key alcohols,esters and aldehydes in the experimental group was significantly higher than that in the commercial sample,especially SC01+48hVIC fermentation group.In conclusion,the sequential inoculation strategy of combined Z.rouxii and S.cerevisiae can improve the fermentation performance and flavor of rice wine,thus providing a new idea for the development of new products of rice wine.