[Objectives]The quality of pear wine is directly affected by parameter control in the production process, especially in the fermentation stage. The fermentation parameters of pear wine were controlled by studying the ...[Objectives]The quality of pear wine is directly affected by parameter control in the production process, especially in the fermentation stage. The fermentation parameters of pear wine were controlled by studying the effects of fermentation parameters on the product, in order to optimize the fermentation parameters. [Methods]The fermentation conditions of pear wine were optimized by single factor experiments and an orthogonal experiment. [Results] The optimum fermentation conditions of pear wine were nitrogen source 1.0 g/L, fermentation temperature 20 ℃, and pH of fermentation liquid 4.3. The pear wine brewed was full, mellow and harmonious, and had a unique style. The ethanol content of the pear wine was 12.33 through physical and chemical analysis. [Conclusions] This study provides theoretical basis and technical support for the industrial production and promotion of pear wine.展开更多
To enhance the fruity flavour of pear wine by coculturing Saccharomyces yeasts with non-Saccharomyces,the coculture patterns were optimised based on the effect of different strains on the physicochemical properties an...To enhance the fruity flavour of pear wine by coculturing Saccharomyces yeasts with non-Saccharomyces,the coculture patterns were optimised based on the effect of different strains on the physicochemical properties and metabolites,and the interaction relationship in the coculture fermentation was also studied.These results showed that total volatiles of S.bayanus were higher than those of S.cerevisiae,especially esters,acids and phenols.The contents of total volatiles and esters were enhanced by sequential inoculation.The effect of coculturing S.bayanus Y4 with T.delbrueckii Y7 or Pichia sp.was better than that of coculturing with them with S.cerevisiae Y1,enhancing the contents of phenylethanol,acetate and ethyl esters.Furthermore,the esters(mainly ethyl esters)content was increased by 53.30%,and the acids content was decreased by 32.82%when S.bayanus Y4 was cocultured with T.delbrueckii Y7 by sequential inoculation compared with S.bayanus Y4 single inoculation.Their coculture increased theα-diversity of the fungal community and changed the correlation network between the microbiota.Redundancy analysis showed that Torulaspora was closely correlated to ethyl hexanoate,ethyl decanoate and ethyl 9-decenoate,while Saccharomyces was associated with hexanoic acid and octanoic acid.PICRUSt2 prediction revealed that Torulaspora may utilize the fatty acids produced by Saccharomyces to synthesize fatty acid ethyl esters.展开更多
发酵温度会影响梨酒发酵过程中微生物的代谢,进而影响梨酒的香气和质量。本文以库尔勒香梨为原材料,分别在8、13、18及23℃发酵温度下进行梨酒酿造,发酵完成后对梨酒的基本理化指标、色度和褐变度进行测定,采用顶空固相微萃取-气相色谱...发酵温度会影响梨酒发酵过程中微生物的代谢,进而影响梨酒的香气和质量。本文以库尔勒香梨为原材料,分别在8、13、18及23℃发酵温度下进行梨酒酿造,发酵完成后对梨酒的基本理化指标、色度和褐变度进行测定,采用顶空固相微萃取-气相色谱-质谱联用技术(headspace solid phase micro-extraction gas chromatography mass spectrometry,HS-SPME-GC-MS)进行定性和半定量,研究发酵温度对梨酒品质的影响。结果表明:较低发酵温度ULT组(8℃)和LT组(13℃)梨酒酸度低、褐变度低、亮度高,酒体更澄清透明。梨酒中共鉴定出挥发性物质28种,其中酯类12种,醇类8种,酸类4种,酚类1种,烷类3种。在13℃下生产梨酒的酯类物质含量最高,为3150.30μg/L,特征香气物质辛酸乙酯含量最高,可达1939.45μg/L;同时感官评分最高,为83.7分,为梨酒适宜的发酵温度。综上,在13℃发酵具有改善梨酒品质的潜力。展开更多
基金Supported by High-efficiency Eco-agricultural Innovation Project of Taishan Industrial Leading Talent Project (LJNY202001)Liaocheng Scientific Research Project (GPY-2021-05-001)。
文摘[Objectives]The quality of pear wine is directly affected by parameter control in the production process, especially in the fermentation stage. The fermentation parameters of pear wine were controlled by studying the effects of fermentation parameters on the product, in order to optimize the fermentation parameters. [Methods]The fermentation conditions of pear wine were optimized by single factor experiments and an orthogonal experiment. [Results] The optimum fermentation conditions of pear wine were nitrogen source 1.0 g/L, fermentation temperature 20 ℃, and pH of fermentation liquid 4.3. The pear wine brewed was full, mellow and harmonious, and had a unique style. The ethanol content of the pear wine was 12.33 through physical and chemical analysis. [Conclusions] This study provides theoretical basis and technical support for the industrial production and promotion of pear wine.
基金This work was supported by the Sichuan University-Luzhoulaojiao Company Fund[grant number 17H1039]Science and Technology Support Project of Sichuan Province[grant number 2016KJT0086].
文摘To enhance the fruity flavour of pear wine by coculturing Saccharomyces yeasts with non-Saccharomyces,the coculture patterns were optimised based on the effect of different strains on the physicochemical properties and metabolites,and the interaction relationship in the coculture fermentation was also studied.These results showed that total volatiles of S.bayanus were higher than those of S.cerevisiae,especially esters,acids and phenols.The contents of total volatiles and esters were enhanced by sequential inoculation.The effect of coculturing S.bayanus Y4 with T.delbrueckii Y7 or Pichia sp.was better than that of coculturing with them with S.cerevisiae Y1,enhancing the contents of phenylethanol,acetate and ethyl esters.Furthermore,the esters(mainly ethyl esters)content was increased by 53.30%,and the acids content was decreased by 32.82%when S.bayanus Y4 was cocultured with T.delbrueckii Y7 by sequential inoculation compared with S.bayanus Y4 single inoculation.Their coculture increased theα-diversity of the fungal community and changed the correlation network between the microbiota.Redundancy analysis showed that Torulaspora was closely correlated to ethyl hexanoate,ethyl decanoate and ethyl 9-decenoate,while Saccharomyces was associated with hexanoic acid and octanoic acid.PICRUSt2 prediction revealed that Torulaspora may utilize the fatty acids produced by Saccharomyces to synthesize fatty acid ethyl esters.
文摘发酵温度会影响梨酒发酵过程中微生物的代谢,进而影响梨酒的香气和质量。本文以库尔勒香梨为原材料,分别在8、13、18及23℃发酵温度下进行梨酒酿造,发酵完成后对梨酒的基本理化指标、色度和褐变度进行测定,采用顶空固相微萃取-气相色谱-质谱联用技术(headspace solid phase micro-extraction gas chromatography mass spectrometry,HS-SPME-GC-MS)进行定性和半定量,研究发酵温度对梨酒品质的影响。结果表明:较低发酵温度ULT组(8℃)和LT组(13℃)梨酒酸度低、褐变度低、亮度高,酒体更澄清透明。梨酒中共鉴定出挥发性物质28种,其中酯类12种,醇类8种,酸类4种,酚类1种,烷类3种。在13℃下生产梨酒的酯类物质含量最高,为3150.30μg/L,特征香气物质辛酸乙酯含量最高,可达1939.45μg/L;同时感官评分最高,为83.7分,为梨酒适宜的发酵温度。综上,在13℃发酵具有改善梨酒品质的潜力。
