3株非酿酒酵母在模拟葡萄汁中的生长特性与发酵香气

摘要

在模拟葡萄汁培养基中以三种非酿酒酵母(葡萄汁有孢汉逊酵母、美极梅奇酵母、浅白隐球酵母)为实验对象,以酿酒酵母DV10为对照,研究三种非酿酒酵母的生长特性和发酵香气.结果表明:葡萄汁有孢汉逊酵母的生长特性最好,其次是美极梅奇酵母;不同酵母发酵模拟培养基共检测出74种与酵母代谢相关的挥发性化合物,其中醇类13种,酯类29种、酸类9种、醛酮类5种、萜烯类8种、苯环类6种和其他类4种;不同酵母菌发酵的培养基中的香气成分及含量差异明显,美极梅奇酵母产生的发酵香气浓度最高(206.27 mg/L),其中有玫瑰花香的苯乙醇(102.49 mg/L)对香气的贡献最大,另一重要香气物质为3-甲基丁醇(86.65 mg/L);浅白隐球酵母典型的发酵香气为金合欢醇(0.13 mg/L),给葡萄酒带来柔和的甜香气;葡萄汁有孢汉逊酵母能够产生较为丰富的香气物质,典型的发酵香气为乙酸乙酯(5.86 mg/L)、乙酸-3-甲基丁酯(1.17 mg/L)、辛酸乙酯(25.01 mg/L)、辛酸-3-甲基丁酯(0.3 mg/L)、乙酸-2-苯乙酯(14.36 mg/L)、辛酸(1.96 mg/L)和香茅醇(0.21 mg/L),赋予葡萄酒复杂的果香和花香.在葡萄酒酿造中应用特定的非酿酒酵母进行发酵,可以用来生产有特定风味的葡萄酒.%In this paper,the growth characteristics and fenmentation aroma compounds of three non-Saccharomyces yeasts (Hansenispora uvarum,Metschnikowia pulcherrima,Cryptococcus albidus) and Saccharomyces cerevisiae DV10 were analyzed in model synthetic medium.The results showed that H.uvarum grew best,followed by M.pulcherrima.A total of 74 kinds of volatile compounds related to the metabolism of yeasts were detected,including 13 alcohols,29 esters,9 acids,5 aldehydes and ketones,8 terpenes,6 benzene compounds and 4 other compounds.The aroma components and their contents produced by different yeast strains were significantly different.The concentration of fermentation aroma compounds of M.pulcherrima was the highest (206.27 mg/L),which attributed to phenylethyl alcohol (102.49 mg/L) with rose-scented aroma,as well as 3-methyl1-butanol(86.65 mg/L).The typical fermentation aroma of C.albidus was farnesol(0.13 mg/L),giving the wine mild sweet smell.H.uvarum could produce abundant aroma compounds,including ethyl acetate (5.86 mg/L),3-methylbutyl acetate (1.17 mg/L),ethyl octanoate (25.01 mg/L),3-methylbutyl octanoate (0.3 mg/L),2-phenylethyl acetate (14.36 mg/L),octanoic acid(1.96 mg/L)and citronellol (0.21 mg/L)as typical aroma,imparting the wine with complex fruity and floral aroma.The application of specific non-Saccharomyces yeasts in wine fermentatiion could be used to produce wines with specific aroma.