摘要
为探究酿酒酵母与酒酒球菌共接种对模拟葡萄汁发酵香气物质的影响,在酒精发酵过程中,分别接种本土酒酒球菌MG-1、GF-2和商业菌株VP41启动苹果酸-乳酸发酵。采用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)测定酒样挥发性香气化合物,通过多元统计分析揭示不同菌株组合及接种时间对发酵香气物质的影响。结果显示,酿酒酵母与酒酒球菌共接种酒样中挥发酸、残糖含量分别显著降低了6.67%~15.56%和18.75%~40.63%(P<0.05),发酵香气物质种类和含量明显增加。正交偏最小二乘-判别分析结合香气物质气味活性值(OAV)分析表明,不同酒酒球菌菌株共接种处理组间的共有差异物质为11种,尤其是酿酒酵母VW菌株接种48 h后再接种酒酒球菌MG-1菌株的共接种处理组(VM48)酒样中,己酸乙酯、辛酸乙酯、癸酸乙酯、乙酸异戊酯、乙酸苯乙酯和苯乙醇含量显著增加了46.16%~237.41%,酒体热带水果、红色水果和花香特征更加突出。研究结果可为葡萄酒酿造过程中应用优良本土酒酒球菌菌株与酿酒酵母菌株进行共接种发酵提供理论依据。
To investigate the effect of co-inoculation of Saccharomyces cerevisiae(S.cerevisiae)and Oenococcus oeni on aroma compounds of simulated grape juice,autochthonous Oenococcus oeni strains MG-1,GF-2 and commercial strain VP41 were inoculated respectively during alcoholic fermentation to trigger malolactic fermentation.The volatile aroma compounds in simulated wine samples were determined by headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)technique,and the influences of different strain combinations and inoculation time on the fermentation aroma compounds was revealed by multivariate statistical analysis.Results showed that co-inoculum of S.cerevisiae and Oenococcus oeni led to 6.67%-15.56%and 18.75%-40.63%reduction in the contents of volatile acids and residual sugars,respectively(P<0.05),and increased significantly(P<0.05)the type and content of fermentation aromatic substances.Orthogonal partial least squares-discriminant analysis combined with odor active value of aroma substances showed that there were 11 common differential substances between the co-inoculated treatments of different Oenococcus oeni strains,especially in the wine sample of co-inoculated treatment of S.cerevisiae VW inoculated for 48 h followed by Oenococcus oeni MG-1 strain(VM48),contents of ethyl hexanoate,ethyl caprylate,ethyl caprate,isoamyl acetate,phenethyl acetate and 2-phenylethanol were significantly increased by 46.16%-237.41%(P<0.05),and the tropical fruit,red fruit and floral characteristics of wine were more prominent.Results of this study provide a theoretical basis for co-inoculation fermentation of Saccharomyces cerevisiae strains and excellent autochthonous Oenococcus oeni strains in the winemaking process.
作者
杨柳
徐彬艳
石琳
张璇
祝霞
杨学山
Yang Liu;Xu Binyan;Shi Lin;Zhang Xuan;Zhu Xia;Yang Xueshan(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第8期279-290,共12页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金地区科学基金项目(32060581,32260637)
甘肃省葡萄酒产业发展基金项目(20180820-08,20180820-07,GCJ-2019-125-1)。
关键词
酿酒酵母
本土酒酒球菌
共接种发酵
发酵香气物质
正交偏最小二乘-判别分析
Saccharomyces cerevisiae
Oenococcus oeni autochthonous strain
co-inoculation fermentation
fermentation aroma compounds
orthogonal partial least squares-discriminant analysis
