两种果酒酵母对杨梅果酒发酵及风味的影响
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摘要
以东魁杨梅为原料,比较D254和71B两种酵母对杨梅果酒风味的影响,测定发酵过程中pH值、总酸、还原糖、可溶性固形物、酵母细胞数量、花青素含量等指标的变化,并采用气相色谱-质谱分析两种酵母发酵杨梅果酒香气成分。结果表明,用两种酵母发酵的杨梅果酒,其pH值、还原糖和可溶性固形物在发酵过程中的动态变化基本一致且最终含量无明显差异;71B发酵果酒的酵母数量、总酸含量和花青素含量高于D254;酒样中获得的果酒香气成分有较大差异,酵母D254和酵母71B发酵的杨梅果酒的主要香气成分中,醇类分别为71.64%和72.49%,酯类分别为10.34%和16.22%,酸类分别为9.02%和4.05%。与D254相比,酵母71B含有苯乙醇、十六酸乙酯和癸酸乙酯等具有特殊香气物质,香气更为浓郁。
To investigate the effect of different Saccharomyces cerevisiae strains on the flavor of bayberry wine,Dongkui bayberry fruit juice was fermented with D254 and 71 B and the dynamic change of pH,total acid,reducing sugar, soluble solids,yeast numbers,and anthocyanin content in the wine fermentation was monitored. Finally,the aroma components of the wines were analysis by using chromatography-mass spectrometry. The results showed that the dynamic changes of pH,reducing sugar and soluble solid did not exhibite significant difference between two yeast strains during fermentation process. However,the content of total acid,anthocyanin content and yeast number of the wine fermentation with 71 B was slightly higher than that of D254. There was a big difference in the aroma components of the wines obtained in the wine samples. Among the main aroma components of the yeast plum wine fermented by yeast D254 and yeast 71 B,the alcohols were71.64 % and 72.49 %,the esters were 10.34 % and 16.22 %,and the acids were 9.02 % and 4.05 %,respectively. Furthermore,the wine fermentation with 71 B strain contained some special aroma substances,such as phenylethyl alcohol,ethyl hexadecanoate and ethyl caprate,which were absent in the wine fermentation with D254. Our data indicated that 71 B strain was relatively more suitable for bayberry wine fermentation.
To investigate the effect of different Saccharomyces cerevisiae strains on the flavor of bayberry wine,Dongkui bayberry fruit juice was fermented with D254 and 71 B and the dynamic change of pH,total acid,reducing sugar, soluble solids,yeast numbers,and anthocyanin content in the wine fermentation was monitored. Finally,the aroma components of the wines were analysis by using chromatography-mass spectrometry. The results showed that the dynamic changes of pH,reducing sugar and soluble solid did not exhibite significant difference between two yeast strains during fermentation process. However,the content of total acid,anthocyanin content and yeast number of the wine fermentation with 71 B was slightly higher than that of D254. There was a big difference in the aroma components of the wines obtained in the wine samples. Among the main aroma components of the yeast plum wine fermented by yeast D254 and yeast 71 B,the alcohols were71.64 % and 72.49 %,the esters were 10.34 % and 16.22 %,and the acids were 9.02 % and 4.05 %,respectively. Furthermore,the wine fermentation with 71 B strain contained some special aroma substances,such as phenylethyl alcohol,ethyl hexadecanoate and ethyl caprate,which were absent in the wine fermentation with D254. Our data indicated that 71 B strain was relatively more suitable for bayberry wine fermentation.
引文
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[21]KIM,BYOUNG-HO,PARK,SEUNG K.Volatile aroma and sensory analysis of black raspberry wines fermented by different yeast strains[J].Journal of the Institute of Brewing,2015,121(1):87-94
[22]STEENSELS J,MEERSMAN E,SNOEK T,et al.Large-scale selection and breeding to generate industrial yeasts with superior aroma production[J].Applied&Environmental Microbiology,2014,80(22):6965
[23]周元,贲浩,傅虹飞.酵母菌株对猕猴桃果酒香气成分的影响[J].现代食品科技,2014(12):263-270
[24]GAMMACURA M,MARCHAND S,MOINE V,et al.Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine[J].Journal of the Science of Food&A-griculture,2017,97(12):4046-4057
[25]BARBOSA C,MENDES-FAIA A,MENDES-FERREIRA A.The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae,during alcoholic fermentation[J].International Journal of Food Microbiology,2012,160(2):87-93
[26]李纪涛,蒋一鸣,束俊霞,等.不同酿酒酵母发酵的紫薯糯米酒香气成分分析[J].食品科学,2014,35(16):202-207
[27]麻佳蕾,许玲玲,杨晓东,等.GC-MS方法分析杨梅果实精油中香气成分[J].化学分析计量,2009,18(2):21-23
[28]钟瑞敏,谢思芸,肖仔君,等.杨梅果汁、果酒和果醋芳香成分初步分析[J].食品研究与开发,2013,34(3):77-80
[2]程焕.杨梅风味特征组分鉴定及变化规律的研究[D].杭州:浙江大学,2017:1-2
[3]陈永安,黎继烈,易经纶.天然杨梅果汁饮料的研制[J].生物质化学工程,1997(3):40-42
[4]钟瑞敏.高澄清度杨梅果汁快速净化生产工艺研究[J].食品工业科技,2002(2):52-54
[5]杜晶,余培斌,苏琪,等.杨梅果酒酿造酵母的筛选、鉴定及耐受性研究[J].食品与发酵工业,2015,41(9):34-39
[6]李洁莹,杜晶,韩飞,等.无醇杨梅果酒发酵工艺优化及其品质分析[J].食品与发酵工业,2016,42(12):76-82
[7]徐安书,郭健,汪海英.杨梅果酒发酵工艺的研究[J].食品研究与开发,2015(3):67-71
[8]SAERENS S M,DELVAUX F R,VERSTREPEN K J,et al.Production and biological function of volatile esters in Saccharomyces cerevisiae[J].Microbial Biotechnology,2010,3(2):165
[9]SUMBY K M,GRBIN P R,JIRANEK V.Microbial modulation of aromatic esters in wine:Current knowledge and future prospects[J].Food Chemistry,2010,121(1):1-16
[10]刘亚娜,杨华,郭德军.3种酵母发酵生产红树莓酒香气成分的GC-MS分析[J].食品科学,2015,36(12):160-165
[11]邹雪,李然洪,吴天祥.蓝莓红酒发酵醪中酵母菌株的筛选[J].酿酒科技,2013(7):33-36
[12]陈赶林,任红,郑凤锦,等.不同干酵母对莲雾果酒酿造的影响[J].南方农业学报,2017,48(4):704-709
[13]刘文丽,孙舒扬,贡汉生,等.不同酿酒酵母发酵的干红樱桃酒酒体成分及感官质量分析[J].食品与发酵工业,2016,42(1):157-161
[14]侍崇娟,吕钰凤,杜晶,等.杨梅酒发酵工艺及其风味变化[J].食品工业科技,2015,36(6):166-170
[15]WOJDYLO A,TELESZKO M,OSZMIANSKI J.Physicochemical characterisation of quince fruits for industrial use:yield,turbidity,viscosity and colour properties of juices[J].International Journal of Food Science&Technology,2014,49(8):1818-1824
[16]黄洁,宋纪蓉,史红兵,等.苹果发酵液中残余还原糖的测定方法比较[J].工业微生物,2001,31(3):38-40
[17]孙晓伟,袁朝琪,李国莹,等.黑加仑果酒花青素测定方法的确定及营养成分分析[J].工业微生物,2015,45(6):21-25
[18]马腾臻,李颍,张莉,等.油橄榄酒的酿造及香气成分分析[J].食品科学,2014,35(18):161-166
[19]LACHOWICZ S,WOJDYLO A,CHMIELEWSKA J,et al.The influence of yeast type and storage temperature on content of phenolic compounds,antioxidant activity,colour and sensory attributes of chokeberry wine[J].European Food Research&Technology,2017,243(12):1-11
[20]SWIEGERS J H,PRETORIUS I S.Yeast Modulation of Wine Flavor[J].Advances in Applied Microbiology,2005,57(57):131-175
[21]KIM,BYOUNG-HO,PARK,SEUNG K.Volatile aroma and sensory analysis of black raspberry wines fermented by different yeast strains[J].Journal of the Institute of Brewing,2015,121(1):87-94
[22]STEENSELS J,MEERSMAN E,SNOEK T,et al.Large-scale selection and breeding to generate industrial yeasts with superior aroma production[J].Applied&Environmental Microbiology,2014,80(22):6965
[23]周元,贲浩,傅虹飞.酵母菌株对猕猴桃果酒香气成分的影响[J].现代食品科技,2014(12):263-270
[24]GAMMACURA M,MARCHAND S,MOINE V,et al.Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine[J].Journal of the Science of Food&A-griculture,2017,97(12):4046-4057
[25]BARBOSA C,MENDES-FAIA A,MENDES-FERREIRA A.The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae,during alcoholic fermentation[J].International Journal of Food Microbiology,2012,160(2):87-93
[26]李纪涛,蒋一鸣,束俊霞,等.不同酿酒酵母发酵的紫薯糯米酒香气成分分析[J].食品科学,2014,35(16):202-207
[27]麻佳蕾,许玲玲,杨晓东,等.GC-MS方法分析杨梅果实精油中香气成分[J].化学分析计量,2009,18(2):21-23
[28]钟瑞敏,谢思芸,肖仔君,等.杨梅果汁、果酒和果醋芳香成分初步分析[J].食品研究与开发,2013,34(3):77-80