葡萄汁有孢汉逊酵母与酿酒酵母混种对发酵枸杞果酒的影响
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摘要
将葡萄汁有孢汉逊酵母(Hanseniaspora uvarum) GF-60、GF-85与商用酿酒酵母(Saccharomyces cerecisiae) AC按照不同比例(GF-60∶AC、GF-85∶AC的比例均为3∶1、1∶1、1∶3),以同时接种、间隔3 d接种和间隔6 d接种的方式进行混种发酵枸杞果酒,通过感官评价分析混种发酵枸杞果酒的品质。结果表明所得的19组酒样中,按照3∶1的比例同时接种GF-85和AC制得的酒样感官评价得分最高(94分)。进一步进行香气及味道属性分析,发现GF-60和GF-85参与的混合发酵酒样体现出两种完全不同的特征,前者偏甜后者偏酸;且较AC单独发酵酒样更加醇厚。对感官评价分析较好的6个样品进行基本理化指标分析,结果均符合干型枸杞果酒标准。采用GC-MS法对这6个酒样的挥发性成分进行分析,共检测出58种挥发性成分。其中,辛酸乙酯与癸酸乙酯的是酯类物质中占比最高的成分,其百分含量分别在9.21%～17.22%和2.33%～1.50%之间; 1,3-丁二醇和异戊醇是醇类中占比最高的成分,其百分含量分别在24.94%～51.49%和7.97%～13.10%之间。实验证明恰当的比例及接种间隔时间的混种发酵可有效改善枸杞果酒的品质和风味。
Two strains of Hanseniaspora uvarum (GF-60,GF-85) and Saccharomyces cerevisiae AC were mixed to ferment wolfberry wine. In the way of different inoculation proportions and different inoculation interval time (0 day interval,3 day interval and 6 day interval),the mixed fermentation of wolfberry wine was got. The quality of mixed fermented wolfberry fruit wine was analyzed by sensory evaluation. 11 # wine which was fermented by Hanseniaspora uvarum GF-85 mixed with Saccharomyces cerevisiae AC at the ratio of 3∶ 1 at same inoculation time got the highest sensory score.The properties of aroma and flavor were further analyzed.The results show that the wolfberry wine mixed fermented with GF-60 or GF-85 was showed two different properties.The former was sweeter while the latter was sourer. They were mellower than the wine fermented only with AC.The basic physical and chemical indexes of 6 samples with good sensory evaluation and analysis were analyzed,and the results conformed to the standard of dry wolfberry wine. The volatile components of wolfberry wine samples were analyzed by GC-MS method.58 kinds of volatile components were detected in 6 samples. The octanoic acid ethyl ester and decanoic acid ethyl ester were higher than other esters,which had the percentage of 9.21% ～17.22% and 2.33% ～1.50%.1,3-butanediol and isoamylol were higher than other alcohols,which had the percentage of 24.94% ～ 51.49% and 7.97% ～ 13.10%. The results showed that the quality and flavor of wolfberry wine could be improved effectively by mixed fermentation with proper proportion and proper inoculation interval.
Two strains of Hanseniaspora uvarum (GF-60,GF-85) and Saccharomyces cerevisiae AC were mixed to ferment wolfberry wine. In the way of different inoculation proportions and different inoculation interval time (0 day interval,3 day interval and 6 day interval),the mixed fermentation of wolfberry wine was got. The quality of mixed fermented wolfberry fruit wine was analyzed by sensory evaluation. 11 # wine which was fermented by Hanseniaspora uvarum GF-85 mixed with Saccharomyces cerevisiae AC at the ratio of 3∶ 1 at same inoculation time got the highest sensory score.The properties of aroma and flavor were further analyzed.The results show that the wolfberry wine mixed fermented with GF-60 or GF-85 was showed two different properties.The former was sweeter while the latter was sourer. They were mellower than the wine fermented only with AC.The basic physical and chemical indexes of 6 samples with good sensory evaluation and analysis were analyzed,and the results conformed to the standard of dry wolfberry wine. The volatile components of wolfberry wine samples were analyzed by GC-MS method.58 kinds of volatile components were detected in 6 samples. The octanoic acid ethyl ester and decanoic acid ethyl ester were higher than other esters,which had the percentage of 9.21% ～17.22% and 2.33% ～1.50%.1,3-butanediol and isoamylol were higher than other alcohols,which had the percentage of 24.94% ～ 51.49% and 7.97% ～ 13.10%. The results showed that the quality and flavor of wolfberry wine could be improved effectively by mixed fermentation with proper proportion and proper inoculation interval.
引文
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[14]陶永胜,朱晓琳,马得草,等.葡萄汁有孢汉逊酵母糖苷酶增香酿造葡萄酒的潜力分析[J].农业机械学报,2016,47(10):280-286.
[15]国家标准:中国国家标准化管理委员会.GB/T 15038-2006,葡萄酒、果酒通用分析方法[S].2006.
[16]地方标准:宁夏回族自治区卫生和计划生育委员会.DBS64/515-2016,食品安全地方标准枸杞果酒[S].2016.
[17]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):157-166.
[18]王花俊,刘利锋,张峻松.利用气相色谱质谱法测定枸杞酒中的香味成分[J].河南农业科学,2011,40(8):210-212.
[19]朱一松,赵光鳌,帅桂兰.Debaryomyces vanriji和Saccharomycescerevisiae的混合培养及其对葡萄酒风味的影响[J].酿酒科技,2003(4):70-72.
[20]韦广鑫,杨笑天,周永文等.葡萄酒中酯类化合物研究进展[J].食品工业科技,2015,36(14):394-399.
[21]韩东,李红,景建洲.不同酵母对苹果啤酒发酵及风味的影响[J].食品工业科技,2015,36(15):179-183.
[2]卫裴,梁杰,吴志贤.枸杞多糖药理学功效研究综述[J].辽宁中医药大学学报,2012,14(6):247-249.
[3]杨永利,明磊国,林浩,等.枸杞养肝明目功效研究进展[J].中国食物与营养,2015,21(7):75-78.
[4]周艳华,李涛,覃世民,等.枸杞活性成分提取分离方法研究进展[J].食品研究与开发,2014,35(24):163-166.
[5]宫亚东,房磊.枸杞龙眼复合运动饮料研制及其抗疲劳功能研究[J].食品研究与开发,2016,11(37):74-78.
[6]倪志婧,马文平.枸杞果酒酿造工艺研究[J].安徽农业科学,2009,37(24):11712-11713.
[7]王琦,张惠玲,周广志.采用HS-GC-MS法对枸杞汁发酵前后香气成分的比较分析[J].酿酒科技,2015(8):101-104.
[8]汤卫华,殷海松,吕春晖等.枸杞酒发酵菌种的筛选及其香气分析[J].中国酿造,2014,33(10):63-66.
[9]汪立平,徐岩.混菌发酵对苹果酒香气物质及发酵效率的影响[J].食品科学,2005,26(10):151-155.
[10]Johnson E A.Biotechnology of non-Saccharomyces yeasts:The ascomycetes[J].Applied Microbiology and Biotechnology,2013,97(2):503-517.
[11]Assis M O,Santos A P C,Rosa C A,et al.Impact of a nonSaccharomyces yeast isolated in the equatorial region in the acceptance of wine aroma[J].Food and Nutrition Sciences,2014,5(9):759-769.
[12]Moreira N,Mendes F,De Pinho PG,et al.Heavy sulphur compounds,higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must[J].International Journal of Food Microbiology,2008,124(3):231-238.
[13]Lopez S,Mateo J J,Maicas S.Characterisation of Hanseniaspora isolates with potential aroma-enhancing properties in muscat wines[J].South African Journal for Enology&Viticulture,2014,35(2):292-302.
[14]陶永胜,朱晓琳,马得草,等.葡萄汁有孢汉逊酵母糖苷酶增香酿造葡萄酒的潜力分析[J].农业机械学报,2016,47(10):280-286.
[15]国家标准:中国国家标准化管理委员会.GB/T 15038-2006,葡萄酒、果酒通用分析方法[S].2006.
[16]地方标准:宁夏回族自治区卫生和计划生育委员会.DBS64/515-2016,食品安全地方标准枸杞果酒[S].2016.
[17]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):157-166.
[18]王花俊,刘利锋,张峻松.利用气相色谱质谱法测定枸杞酒中的香味成分[J].河南农业科学,2011,40(8):210-212.
[19]朱一松,赵光鳌,帅桂兰.Debaryomyces vanriji和Saccharomycescerevisiae的混合培养及其对葡萄酒风味的影响[J].酿酒科技,2003(4):70-72.
[20]韦广鑫,杨笑天,周永文等.葡萄酒中酯类化合物研究进展[J].食品工业科技,2015,36(14):394-399.
[21]韩东,李红,景建洲.不同酵母对苹果啤酒发酵及风味的影响[J].食品工业科技,2015,36(15):179-183.