食品工业科技2018，Vol.39Issue(9)：111-118,123,9.DOI:10.13386/j.issn1002-0306.2018.09.020
3株非酿酒酵母在模拟葡萄汁中的生长特性与发酵香气
Growth characteristics and fermentation aroma compounds of three non-Saccharomyces in model synthetic medium
摘要
Abstract
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-methyl1-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.关键词
非酿酒酵母/模拟葡萄汁培养基/生长特性/发酵香气/气相色谱-质谱法Key words
non-Saccharomyces/model synthetic medium (SMS)/growth characteristics/fermentation aroma/gas chromatography-mass spectrometry (GC-MS)分类
轻工纺织引用本文复制引用
原苗苗,赵新节,姜凯凯,孙玉霞,王世平..3株非酿酒酵母在模拟葡萄汁中的生长特性与发酵香气[J].食品工业科技,2018,39(9):111-118,123,9.基金项目
山东省现代农业产业技术体系专项基金(SDAIT-06-14) （SDAIT-06-14）
山东省重点研发计划项目(2015GNC113010) （2015GNC113010）
泰山学者工程专项经费. （）
