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

doi:10.7506/spkx1002-6630-201517029

摘要/Abstract

摘要：

采用非酵母属的梅奇酵母P3-3与酵母属的酿酒酵母D254以不同接种顺序混合发酵菠萝酒。结果表明：顶空固相微萃取-气质联用法检测菠萝原果汁中共有20 种香气成分，而先接种P3-3培养7 d后再接种D254（SI-Ⅰ组）、先接种D254培养2 d再接种P3-3（SI-Ⅱ组）和二者同时接种（CI组）的菠萝酒中则分别检出53、44、41 种香气成分，SI-Ⅰ组所酿菠萝酒风味物质种类最多；SI-Ⅰ组中羧酸酯类相对含量为15.594%，而CI组和SI-Ⅱ组分别为13.042%和6.655%，表明SI-Ⅰ组所合成的羧酸酯类物质较多；菠萝特征香气成分的菠萝甲酯、菠萝乙酯、丁内酯等的含量在SI-Ⅰ组中为1.337%，CI组为0.844%，SI-Ⅱ组为0.819%，说明SI-Ⅰ组能更好地保留菠萝原果香；最后，SI-Ⅰ组感官品质最好。可见，采用先接种非酵母属酵母P3-3使其生长达到旺盛生长期，再接种发酵力强的酵母属酵母D254的混合发酵方式，能更好地保留果酒中原果香的典型特征，增加菠萝酒香气成分的种类，并有效改善菠萝酒的品质、风味。

关键词: 非酵母属酵母, 梅奇酵母, 混合发酵, 菠萝酒, 香气成分

Abstract:

Pineapple wines fermented with successive inoculation of Metschnikowia agaves P3-3 and Saccharomyces
cerevisiae D254 were analyzed by gas chromatography-mass spectrometry (GC-MS) combined with head-space solid-phase
microextraction (HS-SPME). The results showed that 53, 44, 41 and 20 aroma components were detected from group SI-I
(inoculating D254 after 7 days of fermentation with P3-3), group CI (simultaneous inoculation of both P3-3 and D254),
group SI-II (inoculating of P3-3 after 2 days of fermentation with D254) and the pineapple juice, respectively. SI-I group
dominated by P3-3 produced higher amounts of acetate ester (15.594%) than group CI (13.042%) and SI-II (6.655%). SI-I
retained the highest concentration of the characteristic aroma components of pineapple including 3-(methylthio)propanoic
acid methyl ester,3-(methylthio)propanoic acid ethyl ester and butyrolactone as compared to group CI (0.844%) and SI-II
(0.819%). This study suggested that more characteristic aroma components of pineapple were retained and more ethyl esters
were synthesized to increase the complexity of the wine in group SI-I. At last, with the extended survival of P3-3, the highest
sensory score was obtained from group SI-I. The successive inoculation of non-Saccharomyces and Saccharomyces yeasts
may be a valuable method to manipulate yeast succession and to modulate the volatile profiles and organoleptic properties of
pineapple wine.

Key words: non-Saccharomyces yeast, Metschnikowia agaves, mixed-culture fermentation, pineapple wine, aroma-active components

中图分类号:

TS262.7

贾言言，刘四新，李卓婷，王艳梅，易锦豪，丁俊权，李从发. 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, doi: 10.7506/spkx1002-6630-201517029.

JIA Yanyan, LIU Sixin, LI Zhuoting, WANG Yanmei, YI Jinhao, DING Junquan, LI Congfa. Effects of Successive Inoculation of Non-Saccharomyces Yeast on Aroma Components of Pineapple Wine by Mixed-Culture Fermentation[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201517029.

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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

Effects of Successive Inoculation of Non-Saccharomyces Yeast on Aroma Components of Pineapple Wine by Mixed-Culture Fermentation

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