新疆农业大学学报2025，Vol.48Issue(4)：313-320,8.DOI:10.20088/j.cnki.jxau.2025.04.007
不同酵母发酵梨瓜酒的发酵动力学特征及关键香气活性成分比较
Comparative Study on Fermentation Kinetics and Aroma-Active Compounds of Muskmelon Wine Fermented by Three Yeast Strains
摘要
Abstract
This study aims to identify superior yeast strains suitable for muskmelon wine production,by se-lected muskmelon from Tacheng as raw materials and three wine yeasts BV818,SY,and D254 for fermentation trials.The fermentation kinetics and aroma characteristics of muskmelon wine produced by different yeasts were compared,and the variations in total sugar,ethanol concentration,and yeast cell counts during fermentation were dynamically monitored.Volatile aroma compounds were analyzed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS),and the relationships between aroma compounds and sensory attributes were explored through partial least squares regression(PLSR)analy-sis.The results showed that the logarithmic growth phases of strains BV818,SY,and D254 were 0～60 h,0～96 h and 0～84 h respectively.The final ethanol concentrations reached 11.9%,11.4%,and 10.7%indicating that BV818 exhibited the strongest fermentation capacity.The Boltzmann model showed the best goodness of fit(R²>0.99)for yeast growth and total sugar consumption,while the Logistic model showed the highest goodness-of-fit for ethanol production(R²>0.99),accurately describing their fermentation kinetics.A total of 37 aromatic compounds were identified in the pear-melon wine,among which nine compounds,including ethyl butyrate,were determined to be the major active aroma constituents,and the aroma activity value(OAV>1).In 3 kinds of yeast,the BV818 fermented wine contained the highest total amounts of esters,alcohols,and aldehydes/ketones,a moderate level of acids,and exhibited the most balanced aroma profile.PLSR results revealed that isobutyl ac-etate,β-ionone,and nonanal were strongly correlated with fruity notes;ethyl butyrate,phenylethyl alcohol,and 2-octanone were closely associated with melon-like aroma;while decanoic acid,acetic acid,and octanoic acid showed correlations with bitterness.Overall,BV818 was the most suitable strain for muskmelon wine fermenta-tion,endowing the product with an elegant and harmonious combination of fruity and melon-like aromas,and pro-viding a reference for the production and flavor optimization of high-quality muskmelon wine.关键词
梨瓜酒/酿酒酵母/发酵动力学/挥发性香气/感官评价Key words
muskmelon wine/yeast strains/fermentation kinetics/volatile aroma compounds/sensory evalu-ation分类
轻工纺织引用本文复制引用
邓星星,刘怡东,胡珺楠,祖拜旦·阿肯木江,王勇,肖志欣,卢志强..不同酵母发酵梨瓜酒的发酵动力学特征及关键香气活性成分比较[J].新疆农业大学学报,2025,48(4):313-320,8.基金项目
新疆维吾尔自治区自然科学基金青年基金项目(2025D01B57) （2025D01B57）
"塔城英才"青年托举人才项目 （）
新疆维吾尔自治区天池英才引进计划青年博士人才项目 （）
新疆维吾尔自治区重点研发计划厅地联动项目(2024B04015) （2024B04015）
