摘要
为了解决枣酒残糖较高、缺少风味等共性问题,从红枣产区野生酵母中分离、筛选适宜的产香酵母并用于枣酒酿造。该研究从不同自然发酵时期的木枣中分离产香酵母菌,对其进行分子生物学鉴定,并采用顶空固相微萃取-气质联用(HS-SPME-GC-MS)技术分析其发酵枣汁的香气成分。结果表明,共分离出232株产香酵母菌株,筛选出一株产香特性最好的菌株Z228,被鉴定为季也蒙毕赤酵母(Meyerozyma guilliermondii),其单独发酵枣汁酒精度为6.2%vol,酸度为1.6 g/L,香气浓,发酵枣汁中共测得46种香气成分,主要为醇类、酸类和酚类;菌株Z228与酿酒酵母(Saccharomyces cerevisiae)协同发酵,枣酒酒精度为13.3%vol,残糖含量为5.6%,香气清香明显、协调,香气成分有层次感。
In order to solve the common problems such as high residual sugar and lack of flavor in jujube wine, the suitable aroma-producing yeasts were isolated and screened from the wild yeast strains in red jujube producing areas and used for jujube wine brewing. Aroma-producing yeasts were isolated from different stage of jujube natural fermentation, the strain was identified by molecular biological technique, and the aroma components in fermented jujube juice were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS). Results showed that 232 aroma-producing yeasts were isolated, and the strain Z228 with the optimal aroma-producing characteristics was screened and identified as Meyerozyma guilliermondii.The alcohol content and acidity of single fermented jujube juice with strong aroma were 6.2%vol and 1.6 g/L, respectively, and a total of 46 aroma components were measured in the fermented jujube juice, which were mainly alcohols, acids and phenols. The alcohol content and residue sugar content of fermented jujube juice by strain Z228 and Saccharomyces cerevisiae were 13.3%vol and 1.6 g/L, respectively, the aroma was clear and harmonious, and the aroma components had a sense of hierarchy.
作者
杜亚军
郭尚
李群
韩基明
于美琴
DU Yajun;GUO Shang;LI Qun;HAN Jiming;YU Meiqin(Shanxi Institute for Functional Food,Shanxi Agricultural University,Jinzhong 030031,China;Fruit Tree Station in Shanxi Province Yanggao Country,Datong 038100,China)
出处
《中国酿造》
CAS
北大核心
2021年第10期123-128,共6页
China Brewing
基金
山西省农业科学院特色农业技术攻关资助项目(YGG17042)
山西省农业科学院农业科技创新研究课题(YCX2018D2T12)。
关键词
产香酵母
分离
筛选
香气成分
应用
aroma-producing yeast
isolation
screening
flavor component
application
