4 株本土非酿酒酵母的发酵特性

doi:10.7506/spkx1002-6630-20200409-121

食品科学 ›› 2021, Vol. 42 ›› Issue (14): 86-93.doi: 10.7506/spkx1002-6630-20200409-121

4 株本土非酿酒酵母的发酵特性

刘沛通，许丹丹，许引虎，段长青，燕国梁

（1.中国农业大学葡萄与葡萄酒研究中心，农业农村部葡萄酒加工重点实验室，中国农业大学食品科学与营养工程学院，北京 100083；2.中粮营养健康研究院有限公司，北京 102209；3.湖北省酵母功能重点实验室，安琪酵母股份有限公司，湖北宜昌 443003）

发布日期:2021-07-27
基金资助:
中国博士后科学基金面上项目（2019M660956）；现代农业产业技术体系建设专项（CARS-29）；中央高校基本科研业务费专项（2017SP003）

Fermentation Characteristics of Four Indigenous Non-Saccharomyces Wine Yeasts

LIU Peitong, XU Dandan, XU Yinhu, DUAN Changqing, YAN Guoliang

(1. Center for Viticulture and Enology, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China; 3. Hubei Provincial Key Lab of Yeast Function, Angel Yeast Co. Ltd., Yichang 443003, China)

Published:2021-07-27

摘要/Abstract

摘要： 对分离于我国3 个葡萄酒产区的葡萄汁有孢汉逊酵母（Hanseniaspora uvarum）CVE-HU36、葡萄园有孢汉逊酵母（H. vineae）CVE-HV6、美极梅奇酵母（Metschnikowia pulcherrima）CVE-MP20和陆生伊萨酵母（Issatchenkia terricola）CVE-IT8共4 株非酿酒酵母菌株进行纯种发酵实验，以酿酒酵母BDX为对照，比较4 株非酿酒酵母的发酵和产香特点。结果表明，4 株非酿酒酵母菌株中CVE-HV6菌株生长能力最强、具有最大的发酵速率，并高产甘油和乙醇；CVE-HU36菌株合成乙酸能力最强；CVE-MP20菌株具有最低的乙醇产率；CVE-IT8菌株苹果酸产量较高。不同非酿酒酵母菌株的产香能力存在明显差异：CVE-HV6菌株产乙酸苯乙酯、苯乙醇和癸酸能力显著高于酿酒酵母和其他3 株非酿酒酵母，其中乙酸苯乙酯含量为酿酒酵母的3.04 倍；CVE-HU36菌株的β-香茅醇含量高于酿酒酵母（2.05 倍）和其他3 株非酿酒酵母；CVE-MP20菌株在5 株酵母菌中产乙酸乙酯和α-萜品醇能力最高，且高产异丁醇；CVE-IT8菌株高产辛酸和4-乙基愈创木酚。4 株非酿酒酵母具有不同的发酵性能和产香特性，综合来看，CVE-HV6菌株的酿造特性要优于其他3 株菌，在提升葡萄酒香气和改善品质方面具有较好的应用潜力。

关键词: 非酿酒酵母；发酵性能；产香特性；葡萄酒；葡萄园有孢汉逊酵母

Abstract: The fermentation and aroma production characteristics of four non-Saccharomyces yeast strains (Hanseniaspora uvarum CVE-HU36, H. vineae CVE-HV6, Metschnikowia pulcherrima CVE-MP20 and Issatchenkia terricola CVE-IT8) isolated from three different wine regions of China were evaluated by pure culture fermentation experiments. Saccharomyces cerevisiae BDX was used as a control. The results indicated that CVE-HV6 had the strongest growth capability and the highest fermentation rate, as well as the highest production of glycerol and alcohol. CVE-HU36 and CVE-IT8 produced the most acetic acid and malic acid, respectively, while CVE-MP20 had the lowest alcohol production. A significant difference in the fermentation performance and the ability to produce aromas was observed among non-Saccharomyces strains. CVE-HV6 produced higher contents of phenethyl acetate, phenethyl alcohol and decanoic acid than S. cerevisiae and the other non-Saccharomyce strains. CVE-HV6 produced 3.04 times more phenethyl acetate than S. cerevisiae. CVE-HU36 produced more β-citronellol than S. cerevisiae (2.05 times) and the other non-Saccharomyce yeasts. CVE-MP20 produced the most acetate ester and α-terpineol. The highest concentrations of octanoic acid and 4-ethyl guaiacol were observed in wine fermented by CVE-IT8. Our results showed that the four non-Saccharomyces strains had different fermentation and aroma production characteristics, and CVE-HV6 had better brewing performance with the potential to improve the aroma and quality of wine.

Key words: non-Saccharomyces yeast; fermentation characteristics; aroma production characteristics; wine; Hanseniaspora vineae

中图分类号:

TS261.1

刘沛通，许丹丹，许引虎，段长青，燕国梁. 4 株本土非酿酒酵母的发酵特性[J]. 食品科学, 2021, 42(14): 86-93.

LIU Peitong, XU Dandan, XU Yinhu, DUAN Changqing, YAN Guoliang. Fermentation Characteristics of Four Indigenous Non-Saccharomyces Wine Yeasts[J]. FOOD SCIENCE, 2021, 42(14): 86-93.

[1]	黎瑶依胡小霞黄永光. 茅台镇酱香型白酒酿造环境中真菌菌群多样性分析[J]. 食品科学, 0, (): 0-0.
[2]	韩国强孙协平吴鹏飞陈今朝陈春王庆. 基于高通量测序分析复配小曲白酒发酵过程中微生物群落结构及多样性[J]. , 0, (): 0-0.
[3]	孟雅静王艳丽丁峰李安军刘国英何宏魁张会敏王录周庆伍梁金辉胡心行张光耀. 浓香型白酒新、老窖池分层池底窖泥菌群总氢代谢与乳酸含量之间的关系[J]. , 0, (): 0-0.
[4]	左乾程黄永光郭敏胡峰尤小龙程平言. 酱香型白酒机械化制曲发酵细菌群落的演替[J]. , 0, (): 0-0.
[5]	刘秋影李春生杨贤庆王悦齐吴燕燕马海霞. 基于TMT的定量蛋白质组学技术解析盐胁迫提高库德毕赤酵母耐热性机制[J]. 食品科学, 0, (): 0-0.
[6]	郑亚伦赵婷王家胜蔡开云陈萍邓俊松方尚玲曹敬华陈茂彬. 数字化高温大曲发酵过程中微生物群落结构的变化[J]. 食品科学, 0, (): 0-0.
[7]	刘小杰陈启和娄行行. 竹叶提取物和敲除转录因子DAL80对酿酒酵母精氨酸代谢的调控互作影响[J]. , 0, (): 0-0.
[8]	赵驰苏伟母应春郑璞王涵钰. 不同原料对酱香大曲微生物群落结构及多样性的影响[J]. 食品科学, 0, (): 0-0.
[9]	卫春会甄攀张兰兰黄治国邓杰. 汾酒酒醅发酵过程中真菌群落的变化规律[J]. , 0, (): 0-0.
[10]	刘沛通许丹丹许引虎段长青燕国梁. 4株本土非酿酒酵母的发酵特性[J]. , 0, (): 0-0.
[11]	王琳黄永光. 环境因子对茅台镇不同轮次酿造环境细菌群落结构多样性的影响[J]. 食品科学, 0, (): 0-0.
[12]	左乾程黄永光朱家合马菜飞. 清酱香型白酒冬季发酵细菌群落演替及堆积过程细菌来源解析[J]. , 0, (): 0-0.
[13]	左乾程，黄永光，朱家合，马菜飞. 清酱香型白酒冬季发酵细菌群落演替及堆积过程细菌来源解析[J]. 食品科学, 2021, 42(12): 145-152.
[14]	胡晓龙. 基于宏转录组学技术解析浓香型酒醅活性微生物群落结构及功能变化特征[J]. 食品科学, 0, (): 0-0.
[15]	黄晓宁刘晶晶韩北忠陈晶瑜. 基于酶学特性筛选大曲来源芽孢杆菌用于强化酿酒[J]. , 0, (): 0-0.

4 株本土非酿酒酵母的发酵特性

Fermentation Characteristics of Four Indigenous Non-Saccharomyces Wine Yeasts

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价