非酿酒酵母与酿酒酵母混合发酵柿子酒特性的研究
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摘要
基于非酿酒酵母代谢产物可提升酒的香气和风味物质,将两种非酿酒酵母柠檬形克勒克酵母(Klockera apiculata)和东方伊萨酵母(Issatchenkia orientalis)用于柿子酒发酵,研究两种非酿酒酵母对酒精、二氧化硫、单宁的耐受性和产β-葡萄糖苷酶的能力;对它们分别与酿酒酵母(Saccharomyces cerevisiae)混合发酵柿子酒的特性进行研究。结果表明,东方伊萨酵母在各方面耐受性均优于柠檬形克勒克酵母,但产β-葡萄糖苷酶的能力却较弱;两种非酿酒酵母单菌发酵性能都较弱,东方伊萨酵母单菌发酵结束酒精度为4.51%vol,而柠檬形克勒克酵母单菌发酵酒精度只有3.05%vol;两种非酿酒酵母与酿酒酵母混菌发酵7 d后,酒精度均达到10%vol以上。
Based on the fact that the metabolites of non-Saccharomyces can enhance the aroma and flavor of wine, persimmon wine was fermented by two non-Saccharomyces(Klockera apiculata and Issatchenkia orientalis). The tolerance of two non-Saccharomyces to ethanol, SO2, tannin and theβ-glucosidase-producing abilities were investigated during persimmon wine fermentation. The characteristics of persimmon wine fermented with mixed non-Saccharomyces and S. cerevisiae were also studied. The results showed that I. orientalis was better than K. apiculata, except for the β-glucosidase-producing ability. The fermentation performance of two non-Saccharomyces was weak. The alcohol contents of the wine fermented by single strain of I. orientalis and K. apiculata were just 4.51%vol and 3.05%vol, respectively. Whereas, the alcohol content of persimmon wine fermented by mixed strains of two non-Saccharomyces and one S. cerevisiae for 7 d were above 10%vol.
Based on the fact that the metabolites of non-Saccharomyces can enhance the aroma and flavor of wine, persimmon wine was fermented by two non-Saccharomyces(Klockera apiculata and Issatchenkia orientalis). The tolerance of two non-Saccharomyces to ethanol, SO2, tannin and theβ-glucosidase-producing abilities were investigated during persimmon wine fermentation. The characteristics of persimmon wine fermented with mixed non-Saccharomyces and S. cerevisiae were also studied. The results showed that I. orientalis was better than K. apiculata, except for the β-glucosidase-producing ability. The fermentation performance of two non-Saccharomyces was weak. The alcohol contents of the wine fermented by single strain of I. orientalis and K. apiculata were just 4.51%vol and 3.05%vol, respectively. Whereas, the alcohol content of persimmon wine fermented by mixed strains of two non-Saccharomyces and one S. cerevisiae for 7 d were above 10%vol.
引文
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[13]马得草,游灵,李爱华,等.高产β-葡萄糖苷酶野生酵母的快速筛选及其糖苷酶酿造适应性研究[J].西北农林科技大学学报:自然科学版,2018,46(1):129-135.
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[15] HU K, QIN Y, TAO Y, et al. Potential of glycosidase from non-Saccharomyces isolates for enhancement of wine aroma[J]. Food Sci, 2016, 81(4):M935-M943.
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[17]刘灿珍,董书甲,姜凯凯,等. 5株非酿酒酵母的耐受性及发酵特性研究[J].中国酿造,2017,36(10):42-46.
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[19]苑伟,王学锋,刘延琳.优选酿酒酵母菌株发酵性能研究[J].中国酿造,2010,29(9):48-52.
[2] AKTER M S, EUN J B. Characterization of insoluble fibers prepared from the peel of ripe soft persimmon(Diospyros kaki L.cv.Daebong)[J].Food Sci Biotech, 2009, 18(6):1545-1547.
[3] CHEN X N, FAN J F, YUE X, et al. Radical scavenging activity and phenolic compounds in persimmon(Diospyros kaki L.cv.Mopan)[J]. Food Sci, 2008, 73(1):C24.
[4] VEBERIC R, JURHAR J, MIKULIC-PETKOVSEK M, et al. Comparative study of primary and secondary metabolites in 11 cultivars of persimmon fruit(Diospyros kaki L.)[J]. Food Chem, 2010, 119(2):477-483.
[5]尚大鹏.葡萄酒酿造中非酿酒酵母的应用分析[J].农业与技术,2015,35(24):222.
[6]张翠英.优良果酒酵母的分离选育及发酵性能研究[D].扬州:扬州大学,2006.
[7]王志恒,刘亚琴,冯翠娥,等.贺兰山东麓葡萄酒产区酵母生物多样性研究进展[J].现代农业科技,2016(22):253-254.
[8]于洋,粟春,陈晶瑜. 3株葡萄酒非酿酒酵母的生长与发酵特性[J].食品科学,2015,36(19):106-111.
[9] JOHNSON E A. Biotechnology of non-Saccharomyces yeasts:the ascomycetes[J]. Appl Microbiol Biot, 2013, 97:503-517.
[10] ASSIS M O, SANTOS A P C, ROSA C A, et al. Impact of a non-Saccharomyces yeast isolated in the equatorial region in the acceptance of wine aroma[J]. Food Nutr Sci, 2014, 5(9):759-769.
[11]徐亚男,刘秋萍,李琦,等. GC-MS对非酿酒酵母菌发酵赤霞珠葡萄酒香气成分的检测[J].中国酿造,2014,33(6):135-139.
[12]徐亚男.非酿酒酵母菌的筛选及产酶研究[D].石河子:石河子大学,2016.
[13]马得草,游灵,李爱华,等.高产β-葡萄糖苷酶野生酵母的快速筛选及其糖苷酶酿造适应性研究[J].西北农林科技大学学报:自然科学版,2018,46(1):129-135.
[14] PALMERI R, SPAGNA G.β-Glucosidase in cellular and acellular form for winemaking application[J]. Enzyme Microb Technol, 2007, 40(3):382-389.
[15] HU K, QIN Y, TAO Y, et al. Potential of glycosidase from non-Saccharomyces isolates for enhancement of wine aroma[J]. Food Sci, 2016, 81(4):M935-M943.
[16]吴竹青,陈景,黄群,等.响应面法优化雪莲果酒发酵工艺[J].食品科学,2010,31(23):182-187.
[17]刘灿珍,董书甲,姜凯凯,等. 5株非酿酒酵母的耐受性及发酵特性研究[J].中国酿造,2017,36(10):42-46.
[18]韩姗姗.柠檬形克勒克酵母(Kloeckera apiculata)在葡萄酒发酵中的应用研究[D].杨凌:西北农林科技大学,2008.
[19]苑伟,王学锋,刘延琳.优选酿酒酵母菌株发酵性能研究[J].中国酿造,2010,29(9):48-52.