摘要
实验从红茶菌液中分离得到一株性质优良的非酿酒酵母H8(克鲁斯假丝酵母Candida crusei),并与全美梅氏酵母、葡萄有孢汉生酵母按1∶1∶1比例混合,经过46 h培养,与酿酒酵母顺序接种发酵赤霞珠红葡萄酒,通过测定挥发香气物质以及感官品评,与法国酿酒活酵母(RX)在单菌种条件下发酵比较,结果表明:混菌发酵与单菌发酵的理化检测指标差异不明显,挥发性物质的组成及其含量差别较大,其中混菌发酵的酒样中共有挥发性物质29种,其中酯类物质17种,醇类物质3种,酸类物质3种,烯烃类物质2种,酮类物质1种,其他物质3种;而单菌发酵的酒样中有23种挥发性物质,其中酯类物质16种,醇类物质3种,酸类物质2种,烯烃类物质1种,酮类物质1种。结论:混菌发酵中含量较多且单菌种没有的物质如苯乙醇、薄荷醇、柠檬烯、十一醛、肉豆蔻醛等均具有丰富复杂的特征相香气,对葡萄酒香气有一定积极的贡献,有利于改善目前市场上葡萄酒同质化的问题。
In the experiment,non-Saccharomyces cerevisiae H8(Candida krusei Candida crusei)were mixed with S.meiculata and S.aeruginosa at a ratio of 1:1:1.After culturing for 46 h,the fermented Cabernet Sauvignon was inoculated into Saccharomyces cerevisiae in turn.The volatile aroma components and sensory organs showed that there was no significant difference between the physical and chemical indexes of the mixed fermentation and the single bacteria fermentation.The composition and content of the volatile compounds were quite different.Among them,mixed fermentation there are 29 kinds of wine-like volatiles,of which 17 kinds of esters,three kinds of alcohol,three kinds of acids,two olefins,a ketone and three other substances.There are 23 kinds of volatile substances in fermented wine samples,including 16 kinds of esters,3 kinds of alcohols,2 kinds of acids,1 kinds of olefins and 1 kinds of ketones.Conclusion:The content of mixed fermentation substances in a single species such as phenylethanol,menthol,limonene,undecylenic aldehyde and myristal aldehyde is high,the substance is rich and complex,and it has a certain positive effect on wine aroma.Conducive to the improvement of similar wines on the market.
作者
李艺凡
薛逸轩
赵璐
王菁
肖世娣
张博
张惠玲
LI Yi-fan;XUE Yi-xuan;ZHAO Lu;WANG Jing;XIAO Shi-di;ZHANG Bo;ZHANG Hui-ling(School of Agricultural,Ningxia University,Ningxia Key Loboratory for Food Microbial-Applications Technology and Safety Control,Yinchuan 750021,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第11期113-120,共8页
Science and Technology of Food Industry
基金
宁夏回族自治区科技支撑计划项目(中国-阿拉伯国家专项).
关键词
酵母菌分离
非酿酒酵母
混菌发酵
yeast isolation
non-Saccharomyces cerevisiae
mixed fermentation
