粟酒裂殖酵母与酿酒酵母顺序发酵酿造低酸度野樱莓果酒

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英文篇名：Use of Schizosaccharomyces pombe and Saccharomyces cerevisiae strains in sequential fermentations to ferment low-acidity aronia wine 作者：张亚强 ; 刘双平 ; 毛健 ; 杨媛媛 ; 王心怡 ; 张羽萩 英文作者：ZHANG Yaqiang;LIU Shuangping;MAO Jian;YANG Yuanyuan;WANG Xinyi;ZHANG Yuqiu;State Key Laboratory of Food Science and Technology, Jiangnan University, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University; 关键词：苹果酸﹣酒精发酵 ; 粟酒裂殖酵母 ; 顺序发酵 ; L﹣苹果酸 ; 野樱莓 英文关键词：malic acid-alcoholic fermentation;;Schizosaccharomyces pombe;;sequential fermentation;;L-malic acid;;aronia 中文刊名：SSPJ 英文刊名：Food Science and Technology 机构：江南大学食品科学与技术国家重点实验室粮食发酵工艺与技术国家工程实验室江南大学食品学院; 出版日期：2019-04-20 出版单位：食品科技 年：2019 期：v.44;No.330 基金：国家自然科学基金青年项目(31701593);国家自然科学基金面上项目(31571823,31771968);; 国家重点研发计划项目(2018YFD0400401,2016YFD0400504﹣05,2017YFD0400103);; 江苏省自然科学基金﹣面上研究项目(BK20171405,BK20161293);; 国家轻工技术与工程一流学科自主课题(LITE2018﹣13);; 江南大学食品科学与技术国家重点实验室自由探索课题(SKLF﹣ZZB﹣201804) 语种：中文; 页：SSPJ201904001 页数：7 CN：04 ISSN：11-3511/TS 分类号：6-11+16

摘要

粟酒裂殖酵母具有苹果酸通透酶基因,能够有效降解苹果酸,但其发酵性能较差,且发酵过程产生不良风味,导致其在果酒降酸方向未被广泛应用。从5株粟酒裂殖酵母中筛选出一株能够迅速降解苹果酸的菌株1817,与酿酒酵母Y1703菌株进行顺序发酵,旨在保证发酵性能的同时酿造低酸度、高品质的野樱莓果酒。实验结果表明,粟酒裂殖酵母1817在发酵前期即可迅速降解苹果酸,发酵264 h苹果酸降解率达到96.83%,总酸降解率为30.07%,降酸性能优异;将菌株1817与菌株Y1703进行顺序发酵,以菌株1817单菌发酵和菌株Y1703单菌发酵做对照,顺序发酵酿造的野樱莓酒在总酸、苹果酸含量及柔和指数等各项指标均优于单菌发酵的野樱莓酒,其总酸下降了34.90%,苹果酸含量下降了6.31 g/L,被完全降解,柔和指数也提升至5.22。
        Schizosaccharomyces pombe possess a mae1, which can effectively degrade malic acid. However, its fermentation performance is poor, and the fermentation process produces a bad flavor, which has not been widely used in the acid-reducing direction of fruit wine. In this study, the Schizosaccharomyces pombe 1817 capable of rapidly degrading malic acid was screened from 5 strains of Schizosaccharomyces pombe, with the Saccharomyces cerevisiae Y1703 strain was sequentially fermented to ensure the fermentation performance while brewing low-acidity and high-quality aronia wine.The results showed that the Schizosaccharomyces pombe 1817 can rapidly degrade malic acid in the early stage of fermentation. The degradation rate of malic acid reached 96.83% after fermentation, titrate acid degradation rate was 30.07%, and the acid-reducing performance was excellent. The 1817 strain and the Y1703 strain were mixed and fermentation, for comparison, only Y1703 was used and only 1817 was used for fermentation. The results showed that the aronia wine produced by sequential fermentation was superior to the single-fermented aronia wine in titrate acid, malic acid content and softness index.The titrate acid decreased by 34.90%, the malic acid content decreased by 6.31 g/L and was completely degraded. Meanwhile, the softness index also increased to 5.22.

引文

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