摘要
选用葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)与卡利比克迈耶氏酵母(Meyerozyma caribbica)两种非酿酒酵母,按照不同菌株与接种顺序,分别与酿酒酵母(Saccharomyces cerevisiae)混合发酵(1∶1)制备‘123’苹果酒;以单菌发酵为对照,分析发酵过程中酵母生长变化、理化指标、香气成分和感官品质。结果表明,非酿酒酵母数量在顺序接种发酵过程中稳定在106~107数量级;与单菌对照组相比,混菌发酵组乙醇含量降低了0.49%vol~1.6%vol,挥发酸增加了0.02~0.11 g/L。先接种有孢汉逊酵母48 h后再接种酿酒酵母混菌发酵酒样(HS2)发酵结束时酒样挥发性香气物质总量达到最高(9302.20μg/L),其中品种香气较单菌发酵增加了63.4%。2,4-二叔丁基苯酚、正辛醇、乙酸异戊酯、己酸乙酯、辛酸乙酯等为HS2酒样的特征香气物质(OAV>1),在感官上为‘123’苹果酒增加了果香与花香。因此,先接种有孢汉逊酵母再接种酿酒酵母(1∶1)混菌发酵方案适合应用于‘123’苹果酒酿造。
Two non-Saccharomyces,Hanseniaspora uvarum and Meyerozyma caribbica,were selected to ferment'123'cider with Saccharomyces cerevisiae(1∶1)according to different strains inoculation schemes.Using single strain fermentation as control,the growth changes of yeast,physicochemical indexes,aroma compounds and sensory quality during fermentation were analyzed.The results showed that the number of non-Saccharomyces was stable at 106-107 during the sequence inoculation process.Compared with the single yeast control group,the ethanol content of mixed-strains fermentation group decreased by 0.49%-1.6%vol,and the volatile acid content increased by 0.02-0.11 g/L.H.uvarum was inoculated for 48 h and then S.cerevisiae was inoculated,the total volatile aroma substances of the wine(HS2)after fermentation was the highest(9302.20μg/L),in which the aroma of varieties increased by 63.4%compared with that of single strain fermentation.The characteristic aroma substances(OAV>1)of HS2 wine including 2,4-di-tert-butylphenol,1-octanol,lsoamyl acetate,hexanoic acid ethyl ester and octanoic acid ethyl ester added fruity and floral aroma of"123"cider.Therefore,the mixed-strains fermentation of inoculation with H.uvarum and then S.cerevisiae(1∶1)was suitable for'123'cider brewing.
作者
王燕荣
胡海霞
史晓霞
刘乐红
WANG Yanrong;HU Haixia;SHI Xiaoxia;LIU Lehong(Vocational and Technical College of Inner Mongolia Agricultural University,Baotou 014109,China)
出处
《中国酿造》
CAS
北大核心
2023年第9期96-102,共7页
China Brewing
基金
内蒙古自治区高等学校科学研究项目(NJZY20054)。
