酵母复配发酵对蜂蜜酒品质的影响

Effect of multi-yeast fermentation on quality of mead

为了选出适合蜂蜜酒发酵的酵母组合,该研究分别将2株产酒酿酒酵母(Saccharomyces cerevisiae)(XQ2-2、T5)与2株产香酿酒酵母(T3、T4)两两复配,用于蜂蜜酒发酵,对蜂蜜酒理化指标、感官品质进行分析,并采用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)分析其挥发性风味物质。结果表明,酵母组合XQ2-2/T3制备蜂蜜酒品质最佳,其糖度、还原糖、挥发酸、总酸、酒精度及总酯含量分别为9.4°Bx、23.42 g/L、0.26 g/L、2.24 g/L、13.7%vol、0.97 g/L,感官评分为74.18分,酒体澄清,颜色金黄,蜜香及果香浓郁,口感醇厚,酸甜适中。HS-SPME-GC-MS结果表明,酵母组合XQ2-2/T3制备蜂蜜酒共检出11种挥发性风味物质,其中,酯类3种、醇类5种、醛类2种、烃类1种,相对含量分别为47.13%、26.13%、19.93%、6.81%。

In order to select suitable yeast combinations for mead fermentation, two strains of alcohol-producing Saccharomyces cerevisiae (XQ2-2 andT5) and two strains of aroma-producing yeasts (T3 and T4) were combined for mead fermentation in this study. The physicochemical indexes andsensory qualities of mead were analyzed, and the volatile flavor of mead was analyzed by headspace solid phase microextraction-gas chromatographymassspectrometry (HS-SPME-GC-MS). The volatile flavor was analyzed by headspace solid microextraction and gas chromatography-mass spectrometry(HS-SPME- GC-MS). The results showed that the quality of mead prepared by the combination of yeasts XQ2-2/T3 was the optimal, with thecontents of sugar, reducing sugar, volatile acid, total acid, alcohol and total esters of 9.4 °Bx, 23.42 g/L, 0.26 g/L, 2.24 g/L, 13.7%vol, 0.97 g/L, respectively.The sensory score was 74.18, and the mead body was clear, with golden color, honey and fruity aroma, mellow taste, sweet and sour moderate.HS-SPME-GC-MS results showed that a total of 11 volatile flavor substances were determined in the mead prepared by the combination of yeastsXQ2-2/T3, including 3 esters, 5 alcohols, 2 aldehydes, and 1 hydrocarbon, with relative contents of 47.13%, 26.13%, 19.93%, and 6.81%, respectively.