文献类型：期刊文献

中文题名：美极梅奇酵母与酿酒酵母混合发酵对火龙果酒品质特性的影响

英文题名：Effects of Co-inoculation with Metschnikowia pulcherrima and Saccharomyces cerevisiae on the Attributes of Pitaya Wine

作者：刘晓柱 赵湖冰 黎华 李银凤 于志海 刘晓辉 HARDIE William James 黄名正

机构：[1]贵州理工学院,贵州贵阳550003;[2]常州大学,江苏常州213000

第一机构：贵州理工学院

年份：2021

卷号：42

期号：1

起止页码：94-100

中文期刊名：食品研究与开发

外文期刊名：Food Research and Development

收录：CSTPCD;;北大核心:【北大核心2020】；

基金：贵州省科技计划项目(黔科合平台人才[2017]5789、黔科合平台人才[2018]5603、黔科合支撑[2018]2319)。

语种：中文

中文关键词：火龙果酒;美极梅奇酵母;混合发酵;品质分析;发酵特性

外文关键词：pitaya wine;Metschnikowia pulcherrima;mixed fermentation;quality analysis analysis;fermentation characteristics

摘要：为探讨美极梅奇酵母(Metschnikowia pulcherrima,Mp)对火龙果酒品质特性的影响,Mp与酿酒酵母(Saccharomyces cerevisiae,Sc)以共接种(Mp+Sc)方式进行混合发酵,从火龙果酒基本理化指标、电子感官特性以及香气特性方面进行综合评判。同时,分析混合发酵过程中菌株生长特性和发酵特性动态变化。结果表明,混合发酵可降低火龙果酒挥发性酸含量和酸味电子感官滋味特性,增加火龙果酒挥发性酯类、醛酮类、烃类物质种类和含量,降低挥发性酸类物质的含量。随着混合发酵的不断进行,Mp菌群所占比例逐渐降低,在发酵后期,Sc逐渐成为优势菌株。发酵过程中CO2释放率表现出先增加,然后逐渐降低的趋势;而pH值则相反,表现出先降低后逐渐增加的趋势。因此,Mp主要在火龙果酒发酵前期发挥作用,与Sc混合发酵,影响火龙果酒的酸味特性和挥发性风味物质种类或含量。
To investigate the effects of Metschnikowia pulcherrima(Mp)on the attributes of pitaya wine,mixed fermentation were conducted via co-inoculation with Mp and Saccharomy cescerevisiae(Sc),and then traits of fermented pitaya wine were assessed from the physicochemical indexes,electronic sensory and aroma profiles.In addition,the dynamic changes of Mp and Sc strains growth and fermentation characteristics were also detected during the mixed fermentation.The results demonstrated that mixed fermentation could reduce the volatile acid content and the electronic taste characteristics of sour taste,increase the types and contents of volatile esters,aldehydes ketones and hydrocarbons,and reduce the content of volatile acids.With the continuous fermentation,the proportion of Mp strain gradually decreased,and at the later stage of fermentation,Sc strain gradually became the dominant species.Furthermore,the CO2 release rate increased first and then decreased gradually,and the pH decreased first and then increased gradually during the fermentation process.Therefore,it was deduced that Mp strain mainly activated in the early stage of pitaya wine fermentation,and co-inoculation with Mp and Sc influenced the sour characteristic and volatile flavor substance type or content of fiery dragon fruit wine.