关键词: 酿酒酵母, 柑橘果酒, 筛选, 固相微萃取, 香气组分

Abstract:

In order to explore the effects of Saccharomyces cerevisiae strains from different sources on the aromatic composition of orange wine, several strains of Saccharomyces cerevisiae suitable for brewing orange wine were obtained from decayed Jincheng orange (Citrus sinensis Osbeck cv. Jincheng) peel and orange orchard soil after cultivation, separation, purification, preliminary screening and secondary screening. The optimal growth temperature, pH and resistance to ethanol and sulfur dioxide of these yeast strains were investigated and the aroma composition of orange wine fermented by each of them was determined by gas chromatography coupled to mass spectrometry (GC-MS). The screened yeast strains L3, L5 and L9 exhibited an optimal growth temperature ranging from 28 to 30 ℃ and an optimal pH of around 3.5. In addition, they had the strongest resistance to abnormal temperatures, sulfur dioxide and alcohol, respectively. Moreover, an obvious difference in aromatic composition was observed among orange wines fermented by these three yeast strains. Ethyl oenanthate, terpinolene, and 13 kinds of other aromatic components were unique in orange wine fermented by yeast strain L3. Dodecyl alcohol, isobutyl acetate and 8 kinds of other aromatic components were special for orange wine fermented by yeast strain L5 and octanol, 5-methyl furfural and 4 kinds of other aromatic components for wine from yeast strain L9.

Key words: Saccharomyces cerevisiae, orange wine, screening, SPME (solid phase microextraction), aroma component