文献类型：期刊文献

中文题名：接种异常威克汉姆酵母对空心李果酒理化特性及香气组分的影响

英文题名：Effects of Inoculation Wickerhamomyces Anomalus on the Physicochemical Property and Aroma Profile of Prunus Salicina Lindl.cv‘Kongxinli’Fruit Wine

作者：刘晓柱 黎华 李银凤 李婷婷 黄名正

第一作者：刘晓柱

机构：[1]贵州理工学院食品药品制造工程学院,贵州贵阳550000;[2]贵州大学酿酒与食品工程学院,贵州贵阳550000

第一机构：贵州理工学院食品药品制造工程学院

年份：2020

卷号：45

期号：11

起止页码：21-27

中文期刊名：食品科技

外文期刊名：Food Science and Technology

收录：北大核心:【北大核心2017】；

基金：贵州省科技计划项目(黔科合平台人才[2017]5789);贵州理工学院脱贫攻坚师生共创创新创业项目(2018GJ007);贵州理工学院高层次人才科研启动经费项目(XJGC20190625);贵州省教育厅创新群体重大研究项目(黔教合KY字[2017]046);贵州省果酒酿造工程技术科技创新人才团队项目(黔科合平台人才[2018]5603)。

语种：中文

中文关键词：空心李;异常威克汉姆酵母;果酒;理化指标;香气组分

外文关键词：Prunus salicina Lindl.cv‘Kongxinli’;Wickerhamomyces anomalus;fruit wine;physicochemical property;aroma profile

摘要：将异常威克汉姆酵母(Wickerhamomyces anomalus)单独接种、异常威克汉姆酵母与酿酒酵母(Saccharomyces cerevisiae)混合接种方式发酵空心李果酒,分析其对空心李果酒理化特性及香气组分的影响。结果表明,单独接种和混合接种异常威克汉姆酵母均可降低空心李果酒酸类物质含量;接种异常威克汉姆酵母对空心李果酒电子感官品评无影响;单独接种异常威克汉姆酵母发酵空心李果酒的酯类、醇类、酸类、醛酮类和其他类化合物的种类分别为21种、13种、4种、2种和10种,含量分别为(1131.11±38.46)、(399.24±23.56)、(14.48±0.53)、(60.20±5.03)、(109.20±7.30)mg/L。与酿酒酵母组相比,单独接种异常威克汉姆酵母组发酵空心李果酒中醇类和其他类化合物种类增多,酯类、醇类和醛酮类化合物含量增加,酸类化合物含量降低,而混合接种发酵空心李果酒香气组分与酿酒酵母组较为接近。因此,单独接种异常威克汉姆酵母对空心李果酒有降酸作用,可改善其香气组分的种类和含量。
Wickerhamomyces anomalus were single or mixed inoculated with Saccharomyces cerevisiae to check the effects of inoculation Wickerhamomyces anomalus on the physicochemical property and aroma profile of Prunus salicina Lindl.cv‘Kongxinli’fruit wine.Results demonstrated that the acid contents of‘Kongxinli’fruit wine was decreased by single inoculation and mixed inoculation of W.anomalus.However,no differences were found in electronic sensory evaluation among‘Kongxinli’fruit wine.The varieties of esters,alcohols,acids,aldehydes,ketones and other compounds were 21,13,4,2 and 10,with the contents of(1131.11±38.46),(399.24±23.56),(14.48±0.53),(60.20±5.03),(109.20±7.30)mg/L,respectively in‘Kongxinli’fruit wine fermented with W.anomalus yeasts.Compared with the S.cerevisiae group,the group inoculated with W.anomalus alone increased the types of alcohols and other compounds,increased the contents of esters,alcohols and aldehydes and ketones,and decreased the contents of acids.The aroma components of mixed inoculation were close to that of S.cerevisiae group.Therefore,single inoculation of W.anomalus reduced the acidity of‘Kongxinli’fruit wine and improved the varieties and contents of its aroma components.