3株非酿酒酵母在模拟葡萄汁中的生长特性与发酵香气

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。

Growth characteristics and fermentation aroma compounds of three non-Saccharomyces in model synthetic medium

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-methyl-1-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.