食品科学 ›› 2019, Vol. 40 ›› Issue (16): 115-123.doi: 10.7506/spkx1002-6630-20180929-321

• 生物工程 • 上一篇    下一篇

酿造条件对酿酒酵母发酵香气的影响

祝 霞,刘 琦,赵丹丹,王璐璐,韩舜愈,杨学山   

  1. 1.甘肃农业大学食品科学与工程学院,甘肃 兰州 730070;2.甘肃省葡萄与葡萄酒工程学重点实验室,甘肃 兰州 730070
  • 出版日期:2019-08-25 发布日期:2019-08-26
  • 基金资助:
    国家自然科学基金地区科学基金项目(31660455;31760454);甘肃省重点研发计划项目(17YF1NA060);甘肃省葡萄酒产业发展基金项目(201820-08)

Effect of Different Winemaking Conditions on Fermentation Aroma Production by Saccharomyces cerevisiae

ZHU Xia, LIU Qi, ZHAO Dandan, WANG Lulu, HAN Shunyu, YANG Xueshan   

  1. 1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; 2. Gansu Key Laboratory of Viticulture and Enology, Lanzhou 730070, China
  • Online:2019-08-25 Published:2019-08-26

摘要: 采用顶空固相微萃取结合气相色谱-质谱联用技术,比较不同酿酒酵母菌株(CY3079、LA-FR、LA-RA、MST、OFC)在模拟葡萄汁中发酵产香性能,并分析不同酿造条件下各类发酵香气的变化规律。结果表明:LA-FR酵母菌株产酯类、萜烯类物质能力最强,产香性能最好,因而选用LA-FR酵母菌株研究氮源质量浓度、发酵温度、pH值、SO2添加量对各类香气物质的影响。当氮源质量浓度从1.0 g/L增加至2.0 g/L时,LA-FR菌株所产生的醇类、萜烯类物质含量分别降低36.41%和42.56%,酯类、酸类物质含量分别增加72.92%和26.86%;当发酵温度在18~28 ℃范围内变化时,较低温度发酵有利于酯类、萜烯类物质的积累,但不利于醇类、酸类物质的合成;当pH值从3.2升高至3.8时,酯类、萜烯类含量分别增加19.50%和67.43%,醇类、酸类含量分别降低30.24%和34.16%;SO2添加量与醇类、酯类合成量呈正相关,与酸类、萜烯类合成量呈负相关。多元回归分析结果表明,氮源质量浓度对醇类和酯类香气含量影响最大,发酵温度对酸类物质含量影响最大,SO2添加量对萜烯类香气含量影响最大,该研究结果可为深入研究复合因素对发酵香气的影响及葡萄酒香气风味调控提供理论依据。

关键词: 发酵香气, 酿酒酵母, 发酵条件

Abstract: In this paper, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to compare the aroma-producing performance of different strains of Saccharomyces cerevisiae (CY3079, LA-FR, LA-RA, MST, and OFC) in model grape juice and to analyze the variation of aroma compounds produced under different fermentation conditions. The results showed that strain LA-FR had the strongest ability to produce esters and terpenes and displayed the best aroma-producing performance of the strains tested. Therefore, LA-FR was used to study the effects of nitrogen source, fermentation temperature, pH value and SO2 addition on the production of various aroma compounds. When the concentration of nitrogen source increased from 1.0 g/L to 2.0 g/L, the contents of alcohols and terpenes decreased by 36.41% and 42.56%, whereas the contents of esters and acids increased by 72.92% and 26.86%, respectively. In the range of 18–28 ℃, lower temperature fermentation was beneficial to the accumulation of esters and terpenes, but not to the synthesis of alcohols and acids. When the pH increased from 3.2 to 3.8, the contents of esters and terpenes increased by 19.50% and 67.43%, while the contents of alcohols and acids decreased by 30.24% and 34.16%, respectively. The addition of SO2 was positively correlated with the synthesis of alcohols and esters, but negatively correlated with the synthesis of acids and terpenes. The results of multiple regression analysis showed that nitrogen sources had the greatest influence on the contents of alcohol and ester, and that fermentation temperature and SO2 addition had the greatest influence on the content of acid and terpenes, respectively. The results of this study can provide theoretical support for further study of the effects of multiple factors on the production of aroma compounds during wine fermentation and the control of wine aroma quality.

Key words: fermentation aroma, Saccharomyces cerevisiae, winemaking conditions

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