通过选利用酸醇酵母和共同发酵策略的酵母来提高Laiyang梨酒的风味质量
Qiaoyun Deng1, Shuang Xia1, Xiaoyu Han1
1Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural Univ, Tsinghua East Road 17, Haidian District, Beijing 100083, China.
Food chemistry
|April 17, 2024
概括
这项研究通过选择基于sorbitol利用的酵母来增强Laiyang梨酒的共同发酵. 特定的酵母菌株显著增加了乙醇含量和多样化的葡萄酒香味概况.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 发酵科学 发酵科学
- 酵母生物技术 酵母生物技术
背景情况:
- 莱阳梨葡萄酒的质量往往受到低乙醇含量和芳香复杂性的限制.
- 酵母对酸盐的利用是影响发酵性能和葡萄酒特性的一个关键因素.
- 战略性酵母选择和共同发酵对于优化葡萄酒生产至关重要.
研究的目的:
- 调查基于酸盐利用的酵母选择对Laiyang梨葡萄酒质量的影响.
- 评估使用选定的酵母菌株共同发酵策略的有效性.
- 为了提高Laiyang梨酒的乙醇含量和芳香复杂性.
主要方法:
- 根据sorbitol的利用,选择了五种酵母菌株 (Saccharomyces cerevisiae,Metschnikowia pulcherrima,Pichia terricola) 进行选择.
- 实施单种植和联合发酵策略与选定的酵母.
- 分析乙醇含量,型,β-达马斯和醇含量.
主要成果:
- 细菌菌株Saccharomyces cerevisiae菌株Sc2显著增加了乙醇含量 (高达30%).
- 与Saccharomyces cerevisiae和Pichia terricola一起发酵可以改善和β-damascenone的形状 (高达150%).
- 添加Metschnikowia pulcherrima增加了丰富的乙醇含量 (高达330%),增强了香味的多样性.
结论:
- 战略性的酵母选择用于比醇利用有效地提高了Laiyang梨酒的乙醇含量.
- 使用特定酵母组合的共同发酵策略显著改善了香味复杂性和关键挥发性化合物.
- 这种方法为优化Laiyang梨葡萄酒质量提供了一种可行的方法.
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