摘要
为筛选出适用于梨瓜酒生产的优势酵母菌株,以塔城市梨瓜(Cucumis melo L.)为原料,选用BV818、SY和D254,3株酿酒酵母进行发酵试验,比较不同酵母对梨瓜酒发酵动力学过程及香气品质的影响。通过对发酵过程中的总糖、乙醇浓度及酵母菌数量变化规律进行动态监测,并通过气相色谱-质谱联用分析挥发性香气成分组成及含量,采用偏最小二乘回归(PLSR)模型探讨香气物质与感官属性之间的相关性。结果表明,BV818、SY及D254菌株的对数生长期分别为0~60 h、0~96 h和0~84 h,发酵终点乙醇体积分数分别达到11.9%、11.4%和10.7%,BV818发酵能力最强。Boltzmann模型对酵母菌生长、总糖消耗的拟合优度最高(R^(2)>0.99),Logistic模型对酵母菌乙醇生成的拟合优度最高(R^(2)>0.99),可较好描述其发酵动力学规律。梨瓜果酒中共检出香气化合物37种,其中丁酸乙酯等9种化合物为关键活性香气活度值(OAV)>1。3种酵母中,BV818发酵样酯类、醇类及醛酮类物质总量最高,酸类含量适中,香气结构最为协调。PLSR结果显示,乙酸异丁酯、β-紫罗兰酮、壬醛等与果香相关,丁酸乙酯、苯乙醇、2-辛酮等与瓜香相关,癸酸、乙酸及辛酸则与苦味相关。综上,BV818酵母在梨瓜酒发酵中表现出更强的发酵能力与产香潜力,可赋予酒体优雅协调的果香与瓜香风味,为梨瓜酒优质化酿造及风味调控提供技术参考。
This study aims to identify superior yeast strains suitable for muskmelon wine production,by selected muskmelon from Tacheng as raw materials and three wine yeasts BV818,SY,and D254 for fermentation trials.The fermentation kinetics and aroma characteristics of muskmelon wine produced by different yeasts were compared,and the variations in total sugar,ethanol concentration,and yeast cell counts during fermentation were dynamically monitored.Volatile aroma compounds were analyzed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS),and the relationships between aroma compounds and sensory attributes were explored through partial least squares regression(PLSR)analysis.The results showed that the logarithmic growth phases of strains BV818,SY,and D254 were 0~60 h,0~96h and 0~84 h respectively.The final ethanol concentrations reached 11.9%,11.4%,and 10.7%indicating that BV818 exhibited the strongest fermentation capacity.The Boltzmann model showed the best goodness of fit(R2>0.99)for yeast growth and total sugar consumption,while the Logistic model showed the highest goodness-offit for ethanol production(R2>0.99),accurately describing their fermentation kinetics.A total of 37 aromatic compounds were identified in the pear-melon wine,among which nine compounds,including ethyl butyrate,were determined to be the major active aroma constituents,and the aroma activity value(OAV>1).In 3 kinds of yeast,the BV818 fermented wine contained the highest total amounts of esters,alcohols,and aldehydes/ketones,a moderate level of acids,and exhibited the most balanced aroma profile.PLSR results revealed that isobutyl acetate,β-ionone,and nonanal were strongly correlated with fruity notes;ethyl butyrate,phenylethyl alcohol,and 2octanone were closely associated with melon-like aroma;while decanoic acid,acetic acid,and octanoic acid showed correlations with bitterness.Overall,BV818 was the most suitable strain for muskmelon wine fermentation,endowing the product with an elegant and harmonious combination of fruity and melon-like aromas,and providing a reference for the production and flavor optimization of high-quality muskmelon wine.
作者
邓星星
刘怡东
胡珺楠
祖拜旦·阿肯木江
王勇
肖志欣
卢志强
DENG Xing-xing;LIU Yi-dong;HU Jun-nan;Zubaidan Akenmujiang;WANG Yong;XIAO Zhi-xin;LU Zhi-qiang(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Xinjiang Tacheng Food and Drug Inspection Institute,Tacheng 834700,China;Xinjiang Tacheng Prefecture Institute of Quality and Metrology Inspection,Tacheng 834700,China)
出处
《新疆农业大学学报》
2025年第4期313-320,共8页
Journal of Xinjiang Agricultural University
基金
新疆维吾尔自治区自然科学基金青年基金项目(2025D01B57)
“塔城英才”青年托举人才项目
新疆维吾尔自治区天池英才引进计划青年博士人才项目
新疆维吾尔自治区重点研发计划厅地联动项目(2024B04015)。
关键词
梨瓜酒
酿酒酵母
发酵动力学
挥发性香气
感官评价
muskmelon wine
yeast strains
fermentation kinetics
volatile aroma compounds
sensory evaluation
