摘要
为获得可用于东北桓仁地区威代尔冰酒生产的酿酒酵母菌株,采用一种快速的酵母菌株筛选方法,通过测定菌株乙醇和二氧化硫耐受性,从威代尔冰酒自然发酵过程中筛选到9株酿酒酵母菌株。进一步酿造实验结果显示,所筛选的酿酒酵母可以顺利完成冰酒发酵,产生的香气轮廓与商业酵母DV10相比也不同(主成分分析结果),最终获得了2株具有高发酵活力且香气特征与商业酵母差异显著的酵母菌株SC42和SC45,其中SC42能够高产高级醇和酯类物质,并且低产乙酸,而SC45能够产生高含量的甘油、酯类物质以及反式玫瑰醚和β-大马士酮。结果表明,采用本研究的筛选方法能够快速有效地筛选到具有应用潜力的冰酒生产菌株,同时也证明了使用本土野生酵母菌株能够有效地改善冰酒香气品质,生产出与接种商业酵母不同风格的冰酒产品。
To obtain suitable yeast for Vidal icewine production,a rapid selection procedure was proposed in this study.Nine Saccharomyces cerevisiae strains were selected from spontaneous fermentation of Vidal icewine in Huanren region by determining their tolerance to ethanol and SO2.The oenological evaluation in a flask and a fermenter showed that all the isolates could complete the alcoholic fermentation of Vidal icewine and produced different aroma profiles as compared to the commercial strain DV10 as evidenced by principal component analysis(PCA).SC42 and SC45,isolated at the final stage of spontaneous fermentation,were finally selected for their high fermentation activity.SC42 produced higher amounts of higher alcohol and esters along with a lower amount of acetic acid,while SC45 generated higher levels of glycerol,esters,trans-rose oxide andβ-damascenone.Our present results proved the feasibility of this simple method to select suitable yeast strains for icewine industrial production,and also suggested that using indigenous Saccharomyces strains is a feasible way to improve the aroma quality and diversity of icewine products.
作者
申静云
张博钦
段长青
燕国梁
SHEN Jingyun;ZHANG Boqin;DUAN Changqing;YAN Guoliang(Centre for Viticulture and Enology,Key Laboratory of Viticulture and Enology,Ministry of Agriculture and Rural Affairs,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第2期148-157,共10页
Food Science
基金
现代农业产业技术体系建设专项(CARS-29)
中央高校基本科研业务费专项(2017SP003)
关键词
威代尔冰酒
酿酒酵母
自然发酵
菌株筛选
香气物质
Vidal icewine
Saccharomyces cerevisiae
spontaneous fermentation
strain selection
aroma compounds
