食品工业科技2018，Vol.39Issue(10)：164-168,181,6.DOI:10.13386/j.issn1002-0306.2018.10.031
巴氏葡萄球菌TS-82联合酿酒酵母发酵改善沙棘果酒风味
Flavor improvement of sea-buckthorn wine fermented by the combination of Staphylococcus Pasteuri TS-82 and Saahavomyces cerevisiae
摘要
Abstract
The sea-buckthorn wine was fermented by using Staphylococcus Pasteuri (S.Pasteuri) TS-82 and Saahavomyces cerevisiae together.The content difference of carotenoids,polyphenols and norisoprenoids between sea-buckthorn wine fermented by yeast combined with S.Pasteuri TS-82 and another one fermented by traditional method were determined by saponification,HPLC,and GC-MS analysis,respectively.The results showed that some carotenoids could be degraded to produce aroma compounds using S.Pasteuri TS-82 combined with yeast.The contents of typical compounds includingβ-cyclocitral,β-ionone,ββ-ionone-5,6-epoxide and dihydroactinidiolide were increased significantly compared with traditional wine (p ＜ 0.05).At the same time,a certain amount of carotenoids(2.4 mg/L)could be retained in the wine to ensure the nutrition and flavor of seabuckthorn wine.Besides,the contents of polyphenols including gallic acid,catechin,ferulic acid,hyperoside and ellagic acid were enhanced significantly compared with traditional wine (p ＜ 0.05).In conclusion,the flavor of sea-buckthorn wine was improved effectively by using S.Pasteuri TS-82 and Saahavomyces cerevisiae together.关键词
巴氏葡萄球菌TS-82/酿酒酵母/沙棘果酒/类胡萝卜紊/风味物质Key words
Staphylococcus Pasteuri TS-82/Saahavomyces cerevisiae/sea-buckthorn wine/carotenoids/flavor compounds分类
轻工纺织引用本文复制引用
朱明明,何鸿举,樊明涛,冉军舰,马汉军..巴氏葡萄球菌TS-82联合酿酒酵母发酵改善沙棘果酒风味[J].食品工业科技,2018,39(10):164-168,181,6.基金项目
河南科技学院高层次人才科研项目(2016020,2015015) （2016020,2015015）
国家自然科学基金面上项目(31171728) （31171728）
河南省高等学校重点科研项目(18A550008). （18A550008）
