摘要 为获得葡萄酒中低产乙醇的非酿酒酵母(non-Saccharomyces)菌株,首先采用纯种发酵方式对分离自湖南、辽宁和新疆的38株本土非酿酒酵母进行产乙醇能力的评价。初步筛选到5株乙醇体积分数、乙醇产率和潜在乙醇体积分数均低于酿酒酵母(S.cerevisiae)EC1118的菌株,包括红酵母(Rhodotorula mucilaginosa)CVE-RM3、葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)CVE-HU42、库德里阿兹威氏毕赤酵母(Pichia kudriavzevii)CVE-PK1、美极梅奇酵母(Metschnikowia pulcherrima)CVE-MP33和葡萄园有孢汉逊酵母(H.vineae)CVE-HV6。进而将其分别与酿酒酵母EC1118进行混合发酵实验,评价其酿造特性。结果表明:CVE-HV6与EC1118混合发酵的降醇效果最明显,与EC1118纯种发酵相比,乙醇体积分数降低了0.72%。该混合发酵还能够增加葡萄酒中主要香气成分的含量,包括乙酸乙酯、乙酸苯乙酯、2-苯乙醇和里那醇,提升比例分别为281.22%、3503.87%、36.53%和49.03%,同时降低己酸和辛酸含量(分别下降86.60%和92.01%),显著改善了葡萄酒的香气轮廓,提升葡萄酒花香和果香的浓郁度。综上,本研究筛选得到1株能够低产乙醇且酿造特性优良的本土葡萄园有孢汉逊酵母CVE-HV6,为生产低醇葡萄酒提供了一种具有应用潜力的菌株。 This study aimed to obtain low ethanol-producing non-Saccharomyces strains for use in wine production.We evaluated the ethanol-producing ability of 38 indigenous non-Saccharomyces strains isolated in Hunan,Liaoning and Xinjiang provinces by pure culture fermentation.Five strains with lower ethanol-producing ability in terms of ethanol volume,ethanol yield and potential ethanol content than S.cerevisiae EC1118 were selected,including Rhodotorula mucilaginosa CVE-RM3,Hanseniaspora uvarum CVE-HU42,Pichia kudriavzevii CVE-PK1,Metschnikowia pulcherrima CVE-MP33 and H.vineae CVE-HV6.Their oenological characteristics were further investigated in mixed culture fermentation when inoculated with S.cerevisiae EC1118.The results showed that mixed culture fermentation with CVEHV6 and EC1118 was the most effective in reducing ethanol,with a reduction of 0.72%(V/V)as compared to pure culture fermentation with EC1118.Furthermore,the mixed culture fermentation increased the contents of the major aroma compounds ethyl acetate,ethyl acetate,2-phenylethanol and linalool by 281.22%,3503.87%,36.53%and 49.03%,respectively,and reduced the contents of hexanoic acid and octanoic acid by 86.60%and 92.01%,respectively,significantly improving the aroma profile and enhancing the fruity and flower intensity of wine.In conclusion,H.vineae CVE-HV6,with low ethanol yield and good oenological characteristics,has the potential to be used for producing low-alcohol wine.
出处 《食品科学》 EI CAS CSCD 北大核心 2021年第8期114-121,共8页 Food Science
基金 现代农业产业技术体系建设专项(CARS-29) 新疆“十三五”重大科技专项(2017A01001-3)。
关键词 葡萄酒 本土菌株 葡萄园有孢汉逊酵母 低产乙醇 香气 wine indigenous strain Hanseniaspora vineae low ethanol-producing strains aroma compounds
