关键词: 东方伊萨酵母, 酿酒酵母, 发酵效率, 风味, 杨梅酒

Abstract: In this paper, Issatchenkio orientalis (Io) and Saccharomyces cerevisiae (Sc) were used in combination to ferment Chinese bayberry juice. The fermentation period was determined and the volatile flavor compounds of the wine were compared. The results showed that the fermentation efficiency of the mixed starter culture was higher than that of Sc alone, and the primary fermentation was completed 3 days earlier. The types of volatile flavor compounds from the mixed starter culture were similar to those from pure Sc, but the concentrations of the unpleasant odorants octanoic acid and decanoic acid produced by Sc were reduced by 0.020 and 0.053 mg/L, respectively. The concentration of acetic acid produced by Io was also reduced. The concentrations of ethyl eaters (ethyl butyrate, ethyl isovalerate, ethyl hexanoate, ethyl heptanoate, ethyl nonanate, 3-nonenoic acid ethyl ester) and acetates (ethyl acetate, isomyl acetate and phenethyl acetate) in wine fermented with Sc-Io were increased by 18.52% and 57.34%, respectively compared to wine fermented with Sc alone, which enhanced the fruity flavor. Moreover, mixed-culture fermentation reduced the yeast flavor and the astringency of ethyl caprate produced by Sc, and gave a pleasant taste.

Key words: Issatchenkio orientalis, Saccharomyces cerevisiae, fermentation efficiency, flavor, Chinese bayberry wine