摘要
该研究经嗅闻初筛,单菌株发酵樱桃汁复筛,再将复筛酵母与酿酒酵母(Saccharomyces cerevisiae)NJ1经混菌发酵樱桃酒三级筛选,从樱桃、果园土壤中筛选适合樱桃酒酿造的产香酵母,通过形态观察及分子生物学技术对其进行鉴定,并利用顶空固相微萃取-气质联用(HS-SPME-GC-MS)技术对该菌株樱桃汁发酵液香气成分进行分析。结果表明,获得一株优良产香酵母菌株J2,其与酿酒酵母NJ1混菌发酵的樱桃酒色泽深红,果香酒香浓郁,酸甜协调,口感柔和,酒精度为10%vol,菌株J2被鉴定为季也蒙酵母(Meyerozyma caribbica)。与樱桃汁比,菌株J2樱桃汁发酵液中独有香气成分有20种(443.64μg/L),共有香气成分有22种,其中17种香气成分含量显著增加,共增加37%;该发酵液中有11种香气物质为樱桃酒特征香气成分,包括正己酸乙酯、3-羟基-2-丁酮、苯乙醇等。
By primary screening of sniffing,secondary screening of cheery juice fermentation with single strain,and three-stage screening of mixed yeast fermentation of screened strain and Saccharomyces cerevisiae NJ1,the aroma-producing yeast suitable for cherry wine brewing was screened from orchard soil.Through morphological observation and molecular biology techniques,the aroma components of the cherry juice fermentation broth of the strain were further analyzed by HS-SPME-GC-MS.The results showed that an excellent aroma-producing yeast strain J2 was obtained.The cherry wine fermented with mixed strain J2 and NJ1 had dark red color,strong fruity aroma,sweet and sour harmony,soft taste,with alcohol content of 10%vol.Strain J2 was identified as Meyerozyma caribbica.Compared with cherry juice,there were 20 unique aroma components(443.64μg/L)in the cherry juice fermentation broth of strain J2,and there were 22 common aroma components.Among them,the content of 17 aroma components increased significantly,with a total increase of 37%.The 11 aroma substances were the characteristic aroma components of cherry wine,including ethyl n-hexanoate,3-hydroxy-2-butanone,phenethyl alcohol,etc.
作者
彭璐
明红梅
陶敏
任清
熊堂语
王轩
俞飞
PENG Lu;MING Hongmei;TAO Min;REN Qing;XIONG Tangyu;WANG Xuan;YU Fei(College of Bioengineering,Sichuan University of Science&Engineering,Yibin 644000,China;College of Light Industry Science and Technology,Beijing Technology and Business University,Beijing 100048,China)
出处
《中国酿造》
CAS
北大核心
2020年第11期36-42,共7页
China Brewing
基金
四川轻化工大学研究生创新基金项目(Y2018063)
四川省大学生创新训练计划项目(201610622090,201810622075)。
关键词
樱桃酒
产香酵母
混菌发酵
筛选
鉴定
香气成分
cherry wine
aroma-producing yeast
mixed fermentation
screening
identification
aroma components
