摘要
对筛选自我国广西毛葡萄产区的汉逊酵母属的Hanseniaspora thailandica(MSF1-4、MG4、MG6、MSF6-2)、伊萨酵母属的Issatchenkia terricola(MG3-1)、酿酒酵母属的Saccharomyas cerevisiae(MSF8-1)和毕赤酵母属的Pichia pastoris(MG1)共7株酵母酿造‘桂葡3号’干白葡萄酒,分析探讨其理化指标及挥发性香气物质,并以商业酵母K1发酵酒样为对照。结果表明:7株菌发酵酒各理化指标均符合GB 15037—2006《葡萄酒》要求;共检测到68种香气物质,实验组香气总量均大于对照组K1;其中辛酸乙酯在乙酯类总含量中高达46.05%,而对照组K1中辛酸乙酯占乙酯总含量的7.12%;MG3-1、MG1、MSF6-2特征香气物质为乙酸苯乙酯、壬醛、4-萜烯醇、芳樟醇、1-辛醇、1-癸醇,MG6的特征香气物质为乙酸异戊酯、香茅醇,MSF8-1、K1、MG4特征香气物质为乙酸乙酯,MSF1-4的香气特征物质为玫瑰醚、月桂酸乙酯、辛酸、癸酸、癸酸乙酯、辛酸乙酯、丁酸乙酯、乙酸己酯、己酸乙酯、辛酸甲酯;其中K1、MG4发酵实验组香气特征最为接近,MG6、MSF1-4发酵实验组香气特征差异最大。上述结果分析得出7株野生酵母菌具有较强的产辛酸乙酯的能力,MG1、MSF1-4产香能力最好,适合进一步研究开发。
Seven wine yeast strains isolated in the Vitis quinquangularis Rehd-producing area of Guangxi,Hanseniaspora thailandica MSF1-4,MG4,MG6 and MSF6-2,Issatchenkia terricola MG3-1,Saccharomyas cerevisiae MSF8-1 and Pichia pastoris MG1,as well as commercial yeast K1,were separately used in dry white wine fermentation from‘Guipu 3’grape must.The physicochemical properties and flavor compounds of the wines were evaluated.The results indicated that the physicochemical properties of all the seven isolates met the national standard requirements.A total of 68 volatile aroma compounds were identified and in total the experimental wines contained more volatile aroma compounds than the control K1.The proportion of ethyl caprylate to the total amount of ethyl esters was as high as 46.05%for the experimental wines and only 7.12%for the control.The characteristic aroma compounds of MG3-1,MG1 and MSF6-2 fermented wines were phenethyl acetate,1-nonanal,terpinen-4-ol,linalool,1-octanol and decyl alcohol.The characteristic aroma compounds of MG6 fermented wine were isopentyl hexanoate and citronellol.The characteristic aroma compounds of MSF8-1,K1 and MG4 fermented wines were ethyl acetate.The characteristic aroma compounds of MSF1-4 fermented wine were rose oxide,ethyl laurate,octanoic acid,decanoic acid,ethyl caprate,ethyl caprylate,ethyl butyrate,hexyl acetate,ethyl caproate and methyl octanoate.The highest similarity in aroma characteristics was observed between K1 and MG4 fermented wines,while the difference between MG6 and MSF1-4 fermented wines was maximal.Our results suggest that all seven wild yeast strains can produce ethyl caprylate,and MG1 and MSF1-4 are the strongest producer of ethyl caprylate and thus deserve further research and development.
作者
余欢
管敬喜
杨莹
黄晓云
成果
谢太理
谢林君
YU Huan;GUAN Jingxi;YANG Ying;HUANG Xiaoyun;CHENG Guo;XIE Taili;XIE Linjun(Grape and Wine Research Institute,Guangxi Academy of Agriculture Sciences,Nanning 530007,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第4期251-258,共8页
Food Science
基金
广西科技重大专项(桂科AA17204038)
广西农业科学院基本科研业务专项(桂农科2015YT85)
关键词
广西毛葡萄产区
野生酵母
挥发性香气物质
辛酸乙酯
'桂葡3号’干白葡萄酒
Vitis quinquangularis Rehd-producing area of Guangxi
wild yeasts
volatile aroma compounds
ethyl caprylate
‘Guipu 3’dry white wine
