一株非酿酒酵母分离鉴定及多菌种混菌发酵对葡萄酒香气的影响研究
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摘要
实验从红茶菌液中分离得到一株性质优良的非酿酒酵母H8(克鲁斯假丝酵母Candida crusei),并与全美梅氏酵母、葡萄有孢汉生酵母按1∶1∶1比例混合,经过46 h培养,与酿酒酵母顺序接种发酵赤霞珠红葡萄酒,通过测定挥发香气物质以及感官品评,与法国酿酒活酵母(RX)在单菌种条件下发酵比较,结果表明:混菌发酵与单菌发酵的理化检测指标差异不明显,挥发性物质的组成及其含量差别较大,其中混菌发酵的酒样中共有挥发性物质29种,其中酯类物质17种,醇类物质3种,酸类物质3种,烯烃类物质2种,酮类物质1种,其他物质3种;而单菌发酵的酒样中有23种挥发性物质,其中酯类物质16种,醇类物质3种,酸类物质2种,烯烃类物质1种,酮类物质1种。结论:混菌发酵中含量较多且单菌种没有的物质如苯乙醇、薄荷醇、柠檬烯、十一醛、肉豆蔻醛等均具有丰富复杂的特征相香气,对葡萄酒香气有一定积极的贡献,有利于改善目前市场上葡萄酒同质化的问题。
In the experiment,non-Saccharomyces cerevisiae H8( Candida krusei Candida crusei) were mixed with S. meiculata and S. aeruginosa at a ratio of 1 ∶ 1 ∶ 1.After culturing for 46 h,the fermented Cabernet Sauvignon was inoculated into Saccharomyces cerevisiae in turn. The volatile aroma components and sensory organs showed that there was no significant difference between the physical and chemical indexes of the mixed fermentation and the single bacteria fermentation. The composition and content of the volatile compounds were quite different.Among them,mixed fermentation there are 29 kinds of wine-like volatiles,of which 17 kinds of esters,three kinds of alcohol,three kinds of acids,two olefins,a ketone and three other substances.There are 23 kinds of volatile substances in fermented wine samples,including 16 kinds of esters,3 kinds of alcohols,2 kinds of acids,1 kinds of olefins and 1 kinds of ketones.Conclusion: The content of mixed fermentation substances in a single species such as phenylethanol,menthol,limonene,undecylenic aldehyde and myristal aldehyde is high,the substance is rich and complex,and it has a certain positive effect on wine aroma. Conducive to the improvement of similar wines on the market.
In the experiment,non-Saccharomyces cerevisiae H8( Candida krusei Candida crusei) were mixed with S. meiculata and S. aeruginosa at a ratio of 1 ∶ 1 ∶ 1.After culturing for 46 h,the fermented Cabernet Sauvignon was inoculated into Saccharomyces cerevisiae in turn. The volatile aroma components and sensory organs showed that there was no significant difference between the physical and chemical indexes of the mixed fermentation and the single bacteria fermentation. The composition and content of the volatile compounds were quite different.Among them,mixed fermentation there are 29 kinds of wine-like volatiles,of which 17 kinds of esters,three kinds of alcohol,three kinds of acids,two olefins,a ketone and three other substances.There are 23 kinds of volatile substances in fermented wine samples,including 16 kinds of esters,3 kinds of alcohols,2 kinds of acids,1 kinds of olefins and 1 kinds of ketones.Conclusion: The content of mixed fermentation substances in a single species such as phenylethanol,menthol,limonene,undecylenic aldehyde and myristal aldehyde is high,the substance is rich and complex,and it has a certain positive effect on wine aroma. Conducive to the improvement of similar wines on the market.
引文
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[27]郑青.不同陈酿年份、葡萄品种及葡萄产地葡萄酒香气成分的研究[D].南昌:南昌大学,2015.
[28]王伟,王方,张岱,等.搅拌子吸附萃取结合气相色谱/质谱技术分析起泡葡萄酒中香气物质[J].酿酒科技,2011(1):96-98.
[29]孙亮亮,葛斌.葡萄酒感官评价结果的统计分析方法研究[J].中国食品学报,2015,6(2):126-131.
[30]齐晓琴.半甜型无醇葡萄酒生产技术研究[D].银川:宁夏大学,2017.
[31]谢惠,张丽芬,邵佩兰,等.紫外辐射对红枣色素抗氧化活性的影响[J].食品工业科技,2017,38(23):50-54.
[32]巴尼特.酵母菌的特征与鉴定手册[M].青岛:海洋大学出版社,1991.
[33]徐亚男.非酿酒酵母菌的筛选及产酶研究[D].新疆:石河子大学,2016.
[34]刘景.非酿酒酵母发酵低醇苹果汁的研究[D].杨凌:西北农林科技大学,2015.
[35]Yamagishi H,Otsuta Y,Funahashi W,et al.Differentiation between brewing and non-brewing yeasts using a combination of PCR and RFLP[J].Journal of Applied Microbiology,1999,86(3):505-513.
[36]韩姗姗.柠檬形克勒克酵母(Kloeckera apiculata)在葡萄酒发酵中的应用研究[D].杨凌:西北农林科技大学,2008.
[2]王家梅,张军翔.葡萄酒香气来源和形成研究进展[J].中国酿造,2014,33(5):5-9.
[3]高晓航,李雪雁,孙春丽.贺兰山东麓葡萄酒产区酿酒酵母的分离及其主要特性研究[J].食品与发酵工业,2016,42(6):62-66.
[4]柳黄,蒋婉似,刘晋敏,等.红茶菌的实验研究[J].食品科学,1984,5(5):6-11.
[5]林娟,叶秀云,曹泽丽,等.“红茶菌”中微生物的分离及纯菌混合发酵生产[J].中国食品学报,2015,15(2):39-48.
[6]唐欣昀.从红茶菌中分离纯化酿酒酵母菌的方法:CN100429302[P].2008.
[7]王仁才.刺葡萄天然功效成分的提取、药理评价及果汁加工研究[D].长沙:湖南农业大学,2006.
[8]王国增,林娟,叶秀云,等.“红茶菌”的抑菌作用及抗氧化性[J].中国食品学报,2015,15(9):173-179.
[9]丁艳如,陈爽,朱忠顺,等.红茶菌的发酵条件及抗氧化活性[J].食品科技,2016(3):21-26.
[10]王晓昌.宁夏贺兰山东麓非酿酒酵母的分离鉴定与发酵特性研究[D].银川:宁夏大学,2016.
[11]王星晨,胡凯,陶永胜.葡萄汁有孢汉逊酵母和酿酒酵母的混合酒精发酵动力学[J].食品科学,2016,37(3):103-108.
[12]汪立平.苹果酒酿造中香气物质的研究[D].无锡:江南大学,2004.
[13]王晓昌,李京宁,张惠玲,等.优良非酿酒酵母的分离与发酵性能研究[J].酿酒科技,2016(6):57-60.
[14]Wang S S,Brandriss M C.Proline utilization in Saccharomyces cerevisiae:Sequence,regulation,and mitochondrial localization of the PUT1 gene product.[J].Molecular&Cellular Biology,1987,7(12):4431.
[15]Spencer J F T.Yeasts-characteristics and identification[J].Food Microbiology,1984,1(4):349-350.
[16]袁磊,张国华,Faizan,等.发酵条件对红茶菌发酵品质及风味的影响[J].食品科学,2017,38(2):92-97.
[17]郝林.食品微生物学实验技术[M].北京:中国农业出版社,2001.
[18]邢国良,王捷,姚玉军,等.一种酿酒酵母菌及其应用:CN102181372 B[P].2013.
[19]张珍,韩舜愈,王婧,等.祁连葡萄酒产区葡萄酒相关野生酵母菌株的分离及初步分类[J].食品工业科技,2013,34(8):179-182.
[20]李进,李泽福,都振江,等.低醇半干白葡萄酒的酵母菌耐受性研究[J].中国酿造,2011,30(10):119-121.
[21]刘胜,刘品何,韩宁,等.云南德钦产区野生酵母菌株的耐受性分析[J].中外葡萄与葡萄酒,2013(6):10-13.
[22]秦伟帅,王海燕,李吕朋,等.不同葡萄酒酵母耐受性实验比较[J].中外葡萄与葡萄酒,2009(9):16-19.
[23]赵宾宾.VR与MGFSH-5共酵对‘蛇龙珠’干红葡萄酒香气品质的影响[D].兰州:甘肃农业大学,2016.
[24]王星晨,胡凯,陶永胜.葡萄汁有孢汉逊酵母和酿酒酵母的混合酒精发酵动力学[J].食品科学,2016,37(3):103-108.
[25]中华人民共和国国家质量监督检验检疫总局.GB/T15038-2006葡萄酒、果酒通用分析方法[S].北京:中国标准出版社,2006
[26]李宝丽,邓建玲,蔡欣,等.顶空固相微萃取-气质联用结合主成分分析研究纯葡萄汁的香气成分[J].中国食品学报,2016,16(4):258-270.
[27]郑青.不同陈酿年份、葡萄品种及葡萄产地葡萄酒香气成分的研究[D].南昌:南昌大学,2015.
[28]王伟,王方,张岱,等.搅拌子吸附萃取结合气相色谱/质谱技术分析起泡葡萄酒中香气物质[J].酿酒科技,2011(1):96-98.
[29]孙亮亮,葛斌.葡萄酒感官评价结果的统计分析方法研究[J].中国食品学报,2015,6(2):126-131.
[30]齐晓琴.半甜型无醇葡萄酒生产技术研究[D].银川:宁夏大学,2017.
[31]谢惠,张丽芬,邵佩兰,等.紫外辐射对红枣色素抗氧化活性的影响[J].食品工业科技,2017,38(23):50-54.
[32]巴尼特.酵母菌的特征与鉴定手册[M].青岛:海洋大学出版社,1991.
[33]徐亚男.非酿酒酵母菌的筛选及产酶研究[D].新疆:石河子大学,2016.
[34]刘景.非酿酒酵母发酵低醇苹果汁的研究[D].杨凌:西北农林科技大学,2015.
[35]Yamagishi H,Otsuta Y,Funahashi W,et al.Differentiation between brewing and non-brewing yeasts using a combination of PCR and RFLP[J].Journal of Applied Microbiology,1999,86(3):505-513.
[36]韩姗姗.柠檬形克勒克酵母(Kloeckera apiculata)在葡萄酒发酵中的应用研究[D].杨凌:西北农林科技大学,2008.