葡萄园土壤中酿酒酵母的分离鉴定及其发酵葡萄酒香气成分分析
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摘要
从上海奉贤、上海崇明、上海松江、湖北武汉、浙江绍兴、山东菏泽、辽宁铁岭等地葡萄园土壤中,经过分离纯化,得到4株酵母。通过26S rDNA D1/D2区域序列比对及构建系统发育树分析,结果表明:S1、S2、S3为酿酒酵母(Saccharomyces cerevisiae),S4为异常威克汉逊酵母(Wickerhamomyces anomalus)。采用顶空固相微萃取结合气相色谱-质谱联用,进一步对4株酵母菌的发酵香气化合物进行测定,并以商业酵母发酵酒作为对照。结果表明,4株酵母菌在葡萄糖酒发酵中的挥发性香气成分有所差别,相对于商业酵母,S1发酵酒中独有的香气化合物有十四酸乙酯、2-甲基丁醇、壬醛、癸醛、苯乙酮、1-十八烷烯等7种,S2发酵酒中独有的香气化合物有十四酸乙酯、十六酸乙酯、丙三醇、正己醇、2-甲基己醇、右旋柠檬烯等10种,S3发酵酒中乙醇含量明显高于商业酵母,S4发酵酒中苯乙醇和乙酸含量明显高于商业酵母。综合评价,S1、S2发酵酒的花香和果香更加突出,S3发酵酒具有较高的乙醇含量,S4发酵酒的乙酸含量最高。
Four strains of yeast, designated as S1, S2, S3 and S4, were isolated and purified from vineyard soils from Shanghai's Fengxian, Chongming and Songjiang districts; Wuhan, Hubei province; Shaoxing, Zhejiang province; Heze, Shandong province; Tieling, Liaoning province. Phylogenetic tree analysis was carried out based on the 26 S rDNA D1/D2 domain sequence. The results showed that S1, S2 and S3 were identified as Saccharomyces cerevisiae and S4 as Wickerhamomyces anomalus. The volatile aroma compounds of wines(W1, W2, W3 and W4) fermented by the four strains were determined by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS), and commercial yeast served as control. It was found that the volatile aroma compounds of wines fermented by theses isolates were different. Seven aroma compounds including ethyl myristate, 2-methyl-1-butanol, nonyl aldehyde, capraldehyde, acetophenone and 1-octadecene were exclusively detected in wine S1 rather than in control wine, and 10 aroma compounds in wine S2, such as ethyl myristate, ethyl palmitate, glycerol, n-hexanol, 2-methyl-2-hexanol and d-limonene. Phenylethanol and phenylethanol were significantly more abundant in W4 than in the control. Overall, W1 and W2 had stronger floral and fruity aroma. W3 contained higher content of ethanol. The acetic acid content of W4 was the highest.
Four strains of yeast, designated as S1, S2, S3 and S4, were isolated and purified from vineyard soils from Shanghai's Fengxian, Chongming and Songjiang districts; Wuhan, Hubei province; Shaoxing, Zhejiang province; Heze, Shandong province; Tieling, Liaoning province. Phylogenetic tree analysis was carried out based on the 26 S rDNA D1/D2 domain sequence. The results showed that S1, S2 and S3 were identified as Saccharomyces cerevisiae and S4 as Wickerhamomyces anomalus. The volatile aroma compounds of wines(W1, W2, W3 and W4) fermented by the four strains were determined by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS), and commercial yeast served as control. It was found that the volatile aroma compounds of wines fermented by theses isolates were different. Seven aroma compounds including ethyl myristate, 2-methyl-1-butanol, nonyl aldehyde, capraldehyde, acetophenone and 1-octadecene were exclusively detected in wine S1 rather than in control wine, and 10 aroma compounds in wine S2, such as ethyl myristate, ethyl palmitate, glycerol, n-hexanol, 2-methyl-2-hexanol and d-limonene. Phenylethanol and phenylethanol were significantly more abundant in W4 than in the control. Overall, W1 and W2 had stronger floral and fruity aroma. W3 contained higher content of ethanol. The acetic acid content of W4 was the highest.
引文
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[3]徐建东.优势葡萄酒酵母菌的筛选及鲜食葡萄酿造甜性葡萄酒工艺的研究[D].石河子:石河子大学,2011.
[4]谭海刚,李静.红葡萄酒酿酒酵母的分离筛选研究[J].中国食品添加剂, 2013(2): 132-137. DOI:10.3969/j.issn.1006-2513.2013.02.013.
[5]葛含静.户太八号葡萄酒本土酵母筛选[J].食品与发酵工业,2015,41(8): 133-139. DOI:10.13995/j.cnki.11-1802/ts.201508026.
[6]刘姝,房耀维,焦豫良,等.优良山楂酒酿造酵母菌株的筛选与鉴定[J].食品研究与开发, 2011, 32(6): 113-116. DOI:10.3969/j.issn.1005-6521.2011.06.034.
[7]陈文学,胡月英,刘四新,等.腰果梨果酒酵母的分离和筛选[J].食品科学, 2010, 31(5): 147-149.
[8]程仕伟,李林林,缪静,等.分离自烟台白玉霓种植园的酿酒酵母发酵特性研究[J].中国酿造, 2013, 32(8): 43-45. DOI:10.3969/j.issn.0254-5071.2013.08.010.
[9]郭志刚,刘天明,赵长增.甘肃产地葡萄酒的酿造研究[J].酿酒科技,2008(2): 22-26.
[10]康三江,张永茂,曾朝珍,等.苹果白兰地发酵工艺技术研究进展[J].中国酿造, 2015, 34(1): 10-12. DOI:10.11882/j.issn.0254-5071.2015.01.003.
[11]黄静.鲜食葡萄酿酒特性及葡萄酒品质的研究[D].石河子:石河子大学,2014.
[12]李芳.木赛莱斯优势菌种筛选及其在鲜食葡萄酿造酒的应用[D].石河子:石河子大学,2008.
[13]LENGYEL E, OPREAN L, ROSCA L, et al. Identification of Saccharomyces cerevisiae wine yeasts isolated from local area[C]//Proceedings of the 43rd International Symposium on Agricultural Engineering, Actual Tasks on Agricultural Engineering, Opatija, Croatia, 24-27 February 2015.
[14]SEFIDGAR S A, GHAREKHANI S, GHASEMPOUR M. Identification of yeasts and bacteria isolated from Iranian kefir drink[J]. Jundishapur Journal of Microbiology, 2014, 7(2): e10707. DOI:10.5812/jjm.10707.
[15]TYAGI G, GUPTA A K. Isolation & identification of Saccharomyces cerevisiae from grape’s peel and bioethanol production using various substrates[J]. Indo Global Journal of Pharmaceutical Sciences, 2014, 4(3):191.DOI:10.4028/www.scientific.net/AMR.875-877.242.
[16]KAPSOPOULOU K, MOURTZINI A, ANTHOULAS M, et al. Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae[J]. World Journal of Microbiology & Biotechnology, 2007, 23(5): 735-739. DOI:10.1007/s11274-006-9283-5.
[17]HESHAM E L, WAMBUI V, HENRY O J O, et al. Phylogenetic analysis of isolated biofuel yeasts based on 5.8S-ITS rDNA and D1/D2 26S rDNA sequences[J]. Journal of Genetic Engineering & Biotechnology, 2014, 12(1): 37-43. DOI:10.1016/j.jgeb.2014.01.001.
[18]MAIA V H, GITZENDANNER M A, SOLTIS P S, et al. Angiosperm phylogeny based on 18S/26S rDNA sequence data: constructing a large data set using next-generation sequence data[J]. International Journal of Plant Sciences, 2014, 175(6): 613-650. DOI:10.1086/676675.
[19]HALL B G. Building phylogenetic trees from molecular data with MEGA[J]. Molecular Biology & Evolution, 2013, 30(5): 1229-1235. DOI:10.1093/molbev/mst012.
[20]A-NA L I, ZHANG W W, WANG M, et al. Optimization of fermentation process of plum fruit wine[J]. Liquor-Making Science & Technology, 2010(2): 91-96. DOI:10.13746/j.njkj.2010.02.020.
[21]LI E, LIU A, BO X, et al. Yeast species associated with spontaneous wine fermentation of Cabernet Sauvignon from Ningxia, China[J]. World Journal of Microbiology and Biotechnology, 2011, 27(10): 2475-2482. DOI:10.1007/s11274-011-0711-9.
[22]MA W, GUO A, ZHANG Y, et al. A review on astringency and bitterness perception of tannins in wine[J]. Trends in Food Science & Technology, 2014, 40(1): 6-19. DOI:10.1016/j.tifs.2014.08.001.
[23]Sensory analysis: general guidance for the staff of a sensory evaluation laboratory. Part 2: recruitment and training of panel leaders: NEN ISO 13300-2-2006[S]. Switzerland: Geneva, 2006.
[24]JACKSON R S. Wine Tasting: a professional handbook[M]. 2th ed. Pittsburgh: Academic Press, 2009.
[25]RUTAN T, JONHSTONE M H, PINEAU B, et al. Characterization of the aroma of central otago pinot noir wines using sensory reconstitution studies[J]. American Journal of Enology & Viticulture, 2014, 65(4): 424-434. DOI:10.5344/ajev.2014.14003.
[26]RIU-AUMATELL M, MIR P, SERRA-CAYUELA A, et al. Assessment of the aroma profiles of low-alcohol beers using HS-SPME-GC-MS[J]. Food Research International, 2014, 57(1): 196-202. DOI:10.1016/j.foodres.2014.01.016.
[27]TAIT E, PERRY J D, STANFORTH S P, et al. Identification of volatile organic compounds produced by bacteria using HS-SPME-GCMS[J]. Journal of Chromatographic Science, 2014, 52(4): 363-373. DOI:10.1093/chromsci/bmt042.
[28]XIAO Z, LIU S, GU Y, et al. Discrimination of cherry wines based on their sensory properties and aromatic fingerprinting using HS-SPMEGC-MS and multivariate analysis[J]. Journal of Food Science, 2014, 79(3): C284-C294. DOI:10.1111/1750-3841.12362.
[29]CALIARI V, BURIN V M, ROSIER J P, et al. Aromatic profile of Brazilian sparkling wines produced with classical and innovative grape varieties[J]. Food Research International, 2014, 62(8): 965-973. DOI:10.1016/j.foodres.2014.05.013.
[30]LILLER W. The impact of kitchen and food service preparation practices on the volatile aroma profile in ripe tomatoes:effects of refrigeration and blanching[J]. Hortscience A Publication of the American Society for Horticultural Science, 2015, 50(9): 1358-1364.
[31]SAYOOD K, OTU H H, HINRICHS S H. System and method for sequence distance measure for phylogenetic tree construction: US, US87254[P]. 2014.
[32]BARRIO-GALáN R D, ORTEGA-HERAS M, SáNCHEZIGLESIAS M, et al. Interactions of phenolic and volatile compounds with yeast lees, commercial yeast derivatives and non toasted chips in model solutions and young red wines[J]. European Food Research & Technology, 2012, 234(2): 231-244. DOI:10.1007/s00217-011-1633-3.
[33]王红,刘天明,刘思喜.天然优良葡萄酒酵母发酵特性研究[J].酿酒科技, 2012(9): 75-77.
[34]VIVAS N, GAULEJAC N V D. Scavenging and antioxidant properties of different soluble compounds in hydroalcoholic media. Comparison with SO2 efficiency[J]. Bulletin de I' OIV, 2001, 74: 331-347.
[35]SCHOEMAN H. Is SO2s days numbered SO2 versus antimicrobial peptides in wine preservation[J]. Nanomaterials, 2007, 4(3): 778-791.
[36]文彦.形成葡萄酒香气特征的关键香气成分及其呈香机制研究[D].杨凌:西北农林科技大学,2013.
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