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投稿时间：2020-11-16
投稿时间：2020-11-16
中文摘要: 为提高火龙果酒品质与香气丰度，将德尔布有孢圆酵母（Torulaspora delbrueckii）PRELUDE、NS-D与酿酒酵母RB2和X16分别进行火龙果酒的纯菌发酵与混合发酵，并对发酵产生的风味成分进行比较。结果表明，PRELUDE与NS-D产酒精能力低，但可以提高发酵液pH值，具有生物降酸的能力。采用气相色谱-质谱法（gas chromatographymass spectrometry，GC-MS）对8组酒样的香气成分进行分析，共检测出24种主要香气成分，其中PRELUDE和NS-D参与发酵的发酵液均检测到高浓度的苯乙醇、乳酸乙酯和葵酸乙酯，且只有在PRELUDE和NS-D参与发酵的发酵液中检测到3-甲基-1-戊醇，在进一步的香气成分主成分分析（principal component analysis，PCA）与感官评价中，PRELUDE与RB2混合发酵能够增加酒中酯类物质的种类与含量并且可提升果酒的果香味与花香味，改善火龙果酒风味。
Abstract:Torulaspora delbrueckii（PRELUDE，NS-D）and Saccharomyces cerevisiae（RB2，X16）were used for pure and mixed fermentation of pitaya wine to improve the quality and flavor complexity of pitaya wine，and the flavor components produced through fermentation were compared.The results showed that the ethanol production capacity of PRELUDE and NS-D was low；however，it could increase the pH of the fermentation broth and reduce the acid in the biological dimension.The aroma components of eight wine groups were analyzed through gas chromatography-mass spectrometry（GC-MS），and 24 kinds of main aroma components were detected.High concentrations of phenylethanol，ethyl lactate，and ethyl caproate were detected in the fermentation broth of PRELUDE and NS-D，and only 3-methyl-1-pentanol was detected in the fermentation broth participated by PRELUDE and NS-D.The results for the additional aroma components were analyzed through principal component analysis，and the sensory evaluation showed that the mixed fermentation of PRELUDE and RB2 could increase the ester content in wines，enhance the fruit and flower flavor of fruit wine，and improve pitaya wine flavor.
文章编号：202121023 中图分类号： 文献标志码：
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