非酵母属酵母的接种顺序对混合发酵菠萝酒香气成分的影响-食品科学.pdf

152 2015, Vol.36, No.17 食品科学 ※生物工程 非酵母属酵母的接种顺序对混合发酵 菠萝酒香气成分的影响 贾言言，刘四新，李卓婷，王艳梅，易锦豪，丁俊权，李从发* （海南大学食品学院，海南海口 570228 ） 摘  要：采用非酵母属的梅奇酵母P3-3 与酵母属的酿酒酵母D254 以不同接种顺序混合发酵菠萝酒。结果表 明：顶空固相微萃取-气质联用法检测菠萝原果汁中共有20 种香气成分，而先接种P3-3 培养7 d 后再接种D254 （SI- Ⅰ组）、先接种D254培养2 d再接种P3-3 （SI- Ⅱ组）和二者同时接种（CI组）的菠萝酒中则分别检出53 、44 、 41 种香气成分，SI- Ⅰ组所酿菠萝酒风味物质种类最多；SI- Ⅰ组中羧酸酯类相对含量为15.594%，而CI组和SI- Ⅱ组 分别为13.042%和6.655%，表明SI- Ⅰ组所合成的羧酸酯类物质较多；菠萝特征香气成分的菠萝甲酯、菠萝乙酯、丁 内酯等的含量在SI- Ⅰ组中为1.337%，CI组为0.844%，SI- Ⅱ组为0.819%，说明SI- Ⅰ组能更好地保留菠萝原果香；最 后，SI- Ⅰ组感官品质最好。可见，采用先接种非酵母属酵母P3-3使其生长达到旺盛生长期，再接种发酵力强的酵母 属酵母D254 的混合发酵方式，能更好地保留果酒中原果香的典型特征，增加菠萝酒香气成分的种类，并有效改善 菠萝酒的品质、风味。 关键词：非酵母属酵母；梅奇酵母；混合发酵；菠萝酒；香气成分 Effects of Successive Inoculation of Non-Saccharomyces Yeast on Aroma Components of Pineapple Wine by Mixed-Culture Fermentation * JIA Yanyan, LIU Sixin, LI Zhuoting, WANG Yanmei, YI Jinhao, DING Junquan, LI Congfa (College of Food Science and Technology, Hainan University, Haikou 570228, China) Abstract: Pineapple wines fermented with successive inoculation of Metschnikowia agaves P3-3 and Saccharomyces cerevisiae D254 were analyzed by gas chromatography-mass spectrometry (GC-MS) combined with head-space solid-phase microextraction (HS-SPME). The results showed that 53, 44, 41 and 20 aroma components were detected from group SI-I (inoculating D254 after 7 days of fermentation with P3-3), group CI (simultaneous inoculation of both P3-3 and D254), group SI-II (inoculating of P3-3 after 2 days of fermentation with D254) and the pineapple juice, respectively. SI-I group dominated by P3-3