不同接种方式及温度对活性干酵母发酵的影响
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摘要
活性干酵母目前被广泛应用于葡萄酒工业生产中,接入发酵性能良好的活性干酵母进行酒精发酵,能够保证葡萄酒的稳定性,提高葡萄酒的质量。然而,接入的活性干酵母在不同工艺条件下能否在发酵的各阶段占据主导地位仍需验证。本试验以活性干酵母CEC01为研究对象,采用复水活化和干粉直投的方式,并结合低温和回温的接种温度对北冰红葡萄汁进行发酵,研究不同接种条件下CEC01的发酵性能,以及发酵过程中酿酒酵母和非酵母属酵母种类及数量的动态变化。结果表明,复水活化接种启酵和发酵速度快于直投接种发酵,而直投接种处理的发酵过程更加平稳。低温接种发酵中的非酵母属酵母的数量较多。Interdelta指纹图谱分析表明,发酵各阶段CEC01均具有较高的定殖能力(目标菌株比例>90%),在酒精发酵中占据主导地位。
At present, active dry yeast is widely used in wineries. The inoculation of active dry yeast with excellent fermenting performance could ensure wine stability and improve wine quality. However, it is doubtful whether the active dry yeast plays the dominant role in each stage in the fermentation process under different conditions. In the experiments, active dry yeast CEC01 was inoculated by rehydrated activation and direct injection of dry powder respectively, the inoculation processed by low temperature and temperature-returning respectively, and the fermentation performance of yeast CEC01, and the dynamic change in the varieties and the quantity of non-Saccharomyces yeast and S. cerevisiae in the fermentation process were explored. The results showed that, the starting and fermenting speed of rehydrated activation inoculation was faster than that of direct injection inoculation, while the fermenting process of direct injection inoculation was more stable, and there was higher quantity of non-Saccharomyces yeast under low-temperature inoculation. Interdelta fingerprints analysis showed that yeast CEC01 had comparatively high colonization ability(target strain ratio>90 %) and it played the dominant role in alcohol fermentation.
At present, active dry yeast is widely used in wineries. The inoculation of active dry yeast with excellent fermenting performance could ensure wine stability and improve wine quality. However, it is doubtful whether the active dry yeast plays the dominant role in each stage in the fermentation process under different conditions. In the experiments, active dry yeast CEC01 was inoculated by rehydrated activation and direct injection of dry powder respectively, the inoculation processed by low temperature and temperature-returning respectively, and the fermentation performance of yeast CEC01, and the dynamic change in the varieties and the quantity of non-Saccharomyces yeast and S. cerevisiae in the fermentation process were explored. The results showed that, the starting and fermenting speed of rehydrated activation inoculation was faster than that of direct injection inoculation, while the fermenting process of direct injection inoculation was more stable, and there was higher quantity of non-Saccharomyces yeast under low-temperature inoculation. Interdelta fingerprints analysis showed that yeast CEC01 had comparatively high colonization ability(target strain ratio>90 %) and it played the dominant role in alcohol fermentation.
引文
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[8]李梅花.复合酵母在赤霞珠发酵过程中酵母菌相互作用研究[J].酿酒科技,2016(11):60-64.
[2] GOODWIN T J D, POULTER R T M. Multiple LTR-retrotransposon families in the asexual yeast Candida albicans[J]. Genome, 2000, 10:174-191.
[3]蔡建.发酵前处理工艺对天山北麓“赤霞珠”葡萄酒香气改良研究[D].北京:中国农业大学,2014.
[4] CHRISTINA L P, JAMES A B, TAMMIL O. Use of WL medium to profile native flora fermentations[J].American journal of enology and viticulture, 2001, 52(3):198-203.
[5]王春晓,江璐,刘延琳. DNS法监控葡萄酒发酵进程的应用研究[J].中国酿造, 2012, 31(9):24-27.
[6] LI E H, LIU C H, LIU Y L. Evaluation of yeast diversity during wine fermentations with direct inoculation and pied de cuve method at an industrial scale[J]. Journal of microbiology and biotechnology, 2012, 22:960-966.
[7] SUN Y, QIN Y, PEI Y F, et al. Evaluation of Chinese Saccharomyces cerevisiae wine strains from different geographical origins[J]. American journal of enology and viticulture, 2017, 68:73-80.
[8]李梅花.复合酵母在赤霞珠发酵过程中酵母菌相互作用研究[J].酿酒科技,2016(11):60-64.