柠檬形克勒克酵母和酿酒酵母混合发酵对脐橙全果酒风味物质的影响
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摘要
探究非酿酒酵母和酿酒酵母在混合培养时的接种顺序对酵母生长及风味物质的影响。采用柠檬形克勒克酵母和酿酒酵母混合同时、混合顺序,以及其单独发酵的方式进行脐橙全果酒的酿造,通过顶空固相微萃取-气质联用技术及主成分分析法对酒中的风味物质进行分析和比较。4种脐橙全果酒中共检测出38种香气成分,包括醇类9种、酯类11种、萜烯类9种、酮和酚5种,其中萜烯类所占比例最大(30%以上)。混合顺序发酵酒中风味物质种类和含量均最高(37种,21. 957 mg/L),混合同时发酵酒次之(35种,20. 704 mg/L),且混合发酵酒中酯类和萜烯类显著高于单独发酵。采用混合顺序发酵的方式,使风味物质得到了改善,所得脐橙全果酒香气更浓郁,为酿造品质更佳的脐橙全果酒提供理论依据。
The effects of inoculating non-Saccharomyces and Saccharomyces cerevisiae together on yeast growth and flavor components of wines were investigated. The whole navel orange wines were brewed by Kloeckera apiculate,S.cerevisiae,and simultaneous or sequential inoculation of these two strains. The flavor components of wines were determined by HS-SPME,GC-MS,and principal component analysis. A total of 38 flavor components were detected in the four kinds of whole navel orange wines,including nine alcohols,11 esters,nine terpenes,four acids,and five ketones and phenols. Among them,terpenes accounted for the highest proportion(> 30%). Wines fermented by sequential inoculation had the most abundant flavor substances(37 types) and the highest concentration(21. 957 mg/L),while simultaneously inoculated wines had 35 types of flavor substances with a total concentration of 20. 704 mg/L. Furthermore,the types and contents of esters and terpenes in mixed strains fermented wines were higher than those in singlestrain fermented wines. In conclusion,sequentially inoculated fermentation improved flavor components of wines,which provides theoretical basis for brewing whole navel orange wines with better quality.
The effects of inoculating non-Saccharomyces and Saccharomyces cerevisiae together on yeast growth and flavor components of wines were investigated. The whole navel orange wines were brewed by Kloeckera apiculate,S.cerevisiae,and simultaneous or sequential inoculation of these two strains. The flavor components of wines were determined by HS-SPME,GC-MS,and principal component analysis. A total of 38 flavor components were detected in the four kinds of whole navel orange wines,including nine alcohols,11 esters,nine terpenes,four acids,and five ketones and phenols. Among them,terpenes accounted for the highest proportion(> 30%). Wines fermented by sequential inoculation had the most abundant flavor substances(37 types) and the highest concentration(21. 957 mg/L),while simultaneously inoculated wines had 35 types of flavor substances with a total concentration of 20. 704 mg/L. Furthermore,the types and contents of esters and terpenes in mixed strains fermented wines were higher than those in singlestrain fermented wines. In conclusion,sequentially inoculated fermentation improved flavor components of wines,which provides theoretical basis for brewing whole navel orange wines with better quality.
引文
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[24]贾言言,刘四新,李卓婷,等.非酵母属酵母的接种顺序对混合发酵菠萝酒香气成分的影响[J].食品科学,2015,36(17):152-157.
[25]SELLI S,CANBAS A,VARLET V,et al.Characterization of the most odor-active volatiles of orange wine made from a Turkish cv.Kozan(Citrus sinensis L.Osbeck)[J].Journal of Agricultural and Food Chemistry,2008,56(1):227-234.
[26]李凯,田淑芬,黄建全,等.二氧化碳浸渍法和传统法酿造条件下玫瑰香葡萄酒香气成分的对比分析[J].食品与发酵工业,2018,44(4):204-211.
[27]杨婷,祝霞,赵宾宾,等.不同酿酒酵母对甜瓜酒香气品质的影响分析[J].食品科学,2015,36(14):145-150.
[2]JOHNSON E A.Biotechnology of non-Saccharomyces yeasts:The ascomycetes[J].Applied Microbiology and Biotechnology,2013,97(17):503-517.
[3]崔艳,刘金福.非酿酒酵母在葡萄酒酿造中应用的研究现状[J].中国酿造,2010,29(11):13-16.
[4]ANDORRL,BERRADRE M,ROZS N,et al.Effect of pure and mixed cultures of the main wine yeast species on grape must fermentation[J].European food research and technology,2010,231(2):215-224.
[5]JOLLY N P,VARELA C,PRETORIUS I S.Not your ordinary yeast:Non-Saccharomyces yeasts in wine production uncovered[J].FEMS Yeast Research,2014,14(2):215-237.
[6]COMITINI F,GOBBI M,DOMIZIO P,et al.Selected nonSaccharomyces wine yeasts in controlled multi starter fermentations with Saccharomyces cerevisiae[J].Food Microbiology,2011,28(5):873-882.
[7]LEE P R,CHONG I S M,YU B,et al.Effects of sequentially inoculated Williopsis saturnus and Saccharomyces cerevisiae on volatile profiles of papaya wine[J].Food Research International,2012,45(1):177-183.
[8]ANDORRI,BERRADRE M,MAS A,et al.Effect of mixed culture fermentations on yeast populations and aroma profile[J].Food Sciences and Technology,2012,49(1):8-13.
[9]蒋继丰,方伟,张海龙,等.椪柑果酒酿造工艺参数的优化[J].中国酿造,2017,36(1):186-190.
[10]国家质量监督检验检疫总局,国家标准化管理委员会.GB/T 15038-2006葡萄酒果酒通用试验方法[S].北京:中国标准出版社,2008.
[11]RODRIGUEZ-CAMPOS J,ESCALONA-BUENDIA H B,CONTRERAS-RAMOS S M,et al.Effect of fermentation time and drying temperature on volatile compounds in cocoa[J].Food Chemistry,2012,132(1):277-288.
[12]陈臣,牟德华,张哲琦,等.溶剂萃取与顶空固相微萃取检测欧李果酒中香气成分的研究[J].酿酒科技,2013,12:89-93.
[13]国家质量监督检验检疫总局,国家标准化管理委员会.GB/T 10220-2012,感官分析方法学总论[S].北京:中国标准出版社,2012.
[14]CIANI M,COMITINI F,MANNAZZU I,et al.Controlled mixed culture fermentation:A new perspective on the use of non-Saccharomyces yeasts in wine making[J].FEMS Yeast Research,2010,10(2):123-133.
[15]WANG C X,MAS A,ESTEVE-ZARZOSO B.Interaction between Hanseniaspora uvarum and Saccharomyces cerevisiae during alcoholic fermentation[J].International Journal of Food Microbiology,2015,206:67-74.
[16]曾朝珍,康三江,张霁红,等.异常汉逊酵母与酿酒酵母混菌发酵对苹果白兰地风味物质的影响[J].食品工业科技,2018,39(5):250-255.
[17]杨旭,陈亮,辛秀兰,等.果汁发酵和带渣发酵蓝靛果酒香气成分分析[J].食品科学,2014,35(12):115-119.
[18]唐洁,王海燕,徐岩.酿酒酵母和异常毕赤酵母混菌发酵对白酒液态发酵效率和风味物质的影响[J].微生物学通报,2012,39(7):921-930.
[19]LEE P R,ONG Y L,YU B,et al.Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus[J].Food Microbiology,2010,27(7):853-861.
[20]MOREIRA N,MENDES F,PINHO P G D,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.
[21]卢柯,乔慧,薛楚然,等.基于SBSE-GC/MS的荔枝白兰地香气成分分析[J].中国酿造,2014,33(3):137-140.
[22]杨婷,祝霞,赵宾宾,等.不同酿酒酵母对甜瓜酒香气品质的影响分析[J].食品科学,2015,36(14):145-150.
[23]RENAULT P,COULON J,DE-REVEL G,et al.Increase of fruity aroma during mixed T.delbrueckii/S.cerevisiae wine fermentation is linked to specific esters enhancement[J].International Journal of Food Microbiology,2015,4(37):40-48.
[24]贾言言,刘四新,李卓婷,等.非酵母属酵母的接种顺序对混合发酵菠萝酒香气成分的影响[J].食品科学,2015,36(17):152-157.
[25]SELLI S,CANBAS A,VARLET V,et al.Characterization of the most odor-active volatiles of orange wine made from a Turkish cv.Kozan(Citrus sinensis L.Osbeck)[J].Journal of Agricultural and Food Chemistry,2008,56(1):227-234.
[26]李凯,田淑芬,黄建全,等.二氧化碳浸渍法和传统法酿造条件下玫瑰香葡萄酒香气成分的对比分析[J].食品与发酵工业,2018,44(4):204-211.
[27]杨婷,祝霞,赵宾宾,等.不同酿酒酵母对甜瓜酒香气品质的影响分析[J].食品科学,2015,36(14):145-150.