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Updated: Mar 2, 2026

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提高香兰大米葡萄酒的发酵效率和香味质量:与来自Shanlan Qubing的精选主导微生物共同发酵

Longsheng Chen¹, Jianxun Li², Yaofei Hao¹

¹College of Food Science and Engineering, Hainan University, Haikou, China.

Food research international (Ottawa, Ont.)

|February 28, 2026

概括

这项研究优化了Shanlan米酒发酵,使用来自Shanlan Qubing (SLQB) 的精选微生物联盟. 新方法提高了乙醇含量,并保留了关键的挥发性化合物,从而提高了米酒的质量.

科学领域:

食品微生物学食品微生物学
发酵科学发酵科学
葡萄酒学葡萄酒学葡萄酒学

背景情况:

香兰古宾 (Shanlan Qubing,简称SLQB) 是中国海南省香兰大米葡萄酒生产的传统开端.
它的开放发酵环境和复杂的微生物群落导致发酵和产品质量不一致.

研究的目的:

研究SLQB的物理化学特性,酶活性,微生物组成和挥发性化合物.
通过微生物共发酵开发一种可控制的战略,以生产高品质的山兰大米葡萄酒.

主要方法:

对SLQB物理化学和酶特性进行系统分析.
主导功能性微生物的识别和选择.
与选定的微生物菌株进行共同发酵试验.
挥发性化合物和乙醇含量的分析.

主要成果:

SLQB为酒发酵提供了有利的物理化学条件和酶活性.
乙醇和1-nonanol是SLQB中特有的挥发性化合物.
确定了一个最佳的共同发酵联盟 (Lichtheimia ramosa G-1,Saccharomyces cerevisiae MQ-8,Lacticaseibacillus paracasei RMQ-25).
该联盟将乙醇含量提高到10.47%,保留了关键的挥发性物质,并生产了独特的风味化合物.

结论:

与精选的SLQB微生物共同发酵是改善兰大米葡萄酒质量的可行策略.
这种方法提供了增强的乙醇生产和理想的挥发性.
该研究为SLQB和Shanlan大米葡萄酒的质量控制提供了基础.

关键词:

结合发酵的结合发酵方式基因功能分析基因功能分析微生物群中的微生物群香兰·库宾 (Shanlan Qubing) 是一个著名的作家.

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