不同酿酒酵母对李子玫瑰果酒风味特征的影响

Effects of Different Saccharomyces cerevisiae on Flavor Characteristics of Plum Rosehip Wine

摘要

为研究不同酿酒酵母对李子玫瑰果酒风味特征的影响，选用5种常见的商用酿酒酵母来酿制果酒，跟踪测定发酵过程中还原糖、总酸、pH等基本理化指标；采用顶空固相微萃取（headspace solid-phase microextraction，HS-SPME）、气相色谱-质谱（gas chromatography-mass spectrometry，GC-MS）联用技术分析发酵成品酒中挥发性风味物质，结合感官评价，确定李子玫瑰果酒的最佳发酵菌株。结果显示，不同酿酒酵母对李子玫瑰果酒的理化指标影响显著：酵母GHM对糖类利用能力最强，发酵后果酒总糖含量最低（2.78±0.16 g/L）；酵母71B发酵产生的酒精度为（8.30±0.01%vol），酵母71B总酸含量最低（3.65±0.12 g/L），pH值最高（3.92±0.01）。不同酿酒酵母酿造的李子玫瑰果酒的挥发性物质组成相似，但含量存在差异。酵母71B在醇类挥发性化合物的合成能力上表现突出，醇类挥发性化合物总浓度最高（17 144.03 μg/L），尤其是异戊醇（14 168.75 μg/L）和苯乙醇（1 963.21 μg/L），能够赋予酒体玫瑰花的香气。OPLS-DA分析表明异戊醇等醇类和辛酸乙酯等酯类对于酒体香气有显著性贡献。感官品评显示，酵母71B酿造的李子玫瑰果酒酒样整体品质最优。本研究旨在探索不同酿酒酵母在李子玫瑰果酒发酵中的潜力，为筛选能增强李子玫瑰果酒香气、改善品质的酵母提供理论基础。

Abstract

To investigate the effects of different Saccharomyces cerevisiae strains on the flavor characteristics of plum rosehip wine, this study selects five common commercial wine yeasts for fruit wine fermentation, monitoring and measuring the basic physicochemical indicators, including reducing sugar, total acid, and pH. It analyzes volatile flavor compounds in fermented wine through headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Combined with sensory evaluation, this study determines the optimal fermentation strain for plum rosehip wine. The experimental results show that different wine yeasts have significant effects on the physicochemical indicators of plum rosehip wine. Yeast GHM exhibits the strongest sugar utilization capacity, resulting in the lowest total sugar content in the fermented wine (2.78±0.16 g/L). Fermentation with yeast 71B produces an alcohol content (8.30±0.01%vol), the lowest total acid content (3.65±0.12 g/L), and the highest pH value (3.92±0.01). The composition of volatile substances in plum rosehip wine produced by different wine yeasts is similar, but their contents vary. Yeast 71B demonstrates outstanding performance in the synthesis of volatile alcoholic compounds, with the highest total concentration of volatile alcoholic compounds (17 144.03 μg/L), particularly isopentanol (14 168.75 μg/L) and phenylethanol (1 963.21 μg/L), which contribute to a rose-like aroma to the wine. Orthogonal partial least squares-discriminant analysis (OPLS-DA) indicates that alcohols such as isopentanol and esters such as ethyl octanoate make significant contributions to the wine's aroma. Sensory evaluation further reveal that the plum rosehip wine sample produced by yeast 71B exhibits the highest overall quality. This study aims to explore the application potential of different wine yeasts in the fermentation of plum rosehip wine, providing a theoretical foundation for screening yeasts that can enhance the aroma and improve the quality of plum rosehip wine.

关键词

果酒 / 酿酒酵母 / 风味特征 / 感官评价

Key words

Fruit wine / Saccharomyces cerevisiae / flavor characteristics / sensory evaluation

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