摘要
The aroma compounds of pear wine fermented by 10 kinds of yeast were analyzed.The results showed that isoamyl acetate,ethyl butyrate and ethyl caproate were the key aroma compounds of pear wine,and their OAV(odor activity value)>1.The high accumulation of esterase activity with p-NPA(C_(2)),p-NPH(C_(6))and p-NPO(C_(8))as substrates resulted in significantly higher content of ethyl acetate,isoamyl acetate,ethyl caproate and ethyl caprylate in JN3 fermented pear wine.JN3 also had certain advantages in the biosynthesis of isoamyl acetate and ethyl butyrate by alcoholysis.The excellent ester production ability of JN3 had the important contributions to the aroma and typicality of pear wine.This research laid the foundation for the flavor regulation and quality improvement of pear wine and other fruit wines.
基金
supported by the 2024 Liaoning Provincial University Basic Scientific Research Fund Project(LJ212410152025)
Project of Liaoning Provincial Natural Science Foundation(2024-MS-171)
Project Program of Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,and Tianjin Key Laboratory of Industrial Microbiology,China(2024KF03)
Dalian Polytechnic University to Introduce Talents Research Start-up Funding Project.
