复合酵母菌的接种方式对水蜜桃酒品质的影响

为探究复合酵母菌(东方伊萨酵母(Io)和酿酒酵母(PY01))接种方式对水蜜桃果酒发酵产β-葡萄糖苷酶活性及挥发性风味物质的影响, 采用3种不同接种方式(同时接种Io和PY01、接种Io 48h后接种PY01、接种PY01 48h后接种Io)发酵水蜜桃酒, 并以单菌种发酵为对照, 发酵期间比较产β-葡萄糖苷酶的活性差异, 一个月后通过气相色谱-质谱法(GC-MS)测定挥发性风味物质的组成差异. 结果表明, 5组理化指标无明显差别, 样品中共检出64种挥发性风味物质, 其中酯类及醇类物质含量较高. 接种Io 48h后接种PY01组有效增加了β-葡萄糖苷酶活性, 感官分析结果表现也最优, 而且该组酯类物质种类最为丰富, 相对含量高达93.16%, 香气组分明显优于其他处理组. 同时主成分分析结果表明, 接种Io 48h后接种PY01组与其他组差异显著, 能有效解决水蜜桃酒口感单一的问题. 综合结果, 不同接种方式发酵的水蜜桃酒具有差异明显的风味质量特征, 接种Io 48h后接种PY01组能有效促进挥发性风味物质释放, 增加水蜜桃酒香气物质的复杂性, 提升水蜜桃酒香气质量, 可为水蜜桃果酒品质提升提供新的依据和手段.

Effects of inoculation pattern of mixed yeasts on the quality of honey peach wine

The present study was aimed to investigate the effects of different inoculation methods of co-fermentation on β-glucosidase activity and volatile flavor compounds of honey peach fruit wine. The honey peach wine was fermented by three different inoculation ways, including simultaneous inoculation of Io and PY01, inoculation of PY01 after 48 hours of fermentation with Io, and inoculation of Io after 48 hours of fermentation with PY01. Single inoculation of PY01 or Io was used as the control. The activities of β-glucosidase in honey peach wine were compared during fermentation, and the composition of volatile flavor compounds was determined by GC-MS. The results showed that there was no significant difference in physical and chemical indexes among the five tested groups. A total of 64 kinds of volatile flavor substances were detected in 5 groups of samples, among which esters and alcohols had higher contents. Following Io inoculation for 48 hours, the activity of β-glucosidase was effectively increased by inoculation of PY01, and the sensory analysis results were also the highest. Moreover, the esters in this group were the most abundant, with the relative content of 93.16%. The aroma components were also significantly better than those in other treatment groups. Furthermore, the inoculation of PY01 after 48 hours of fermentation with Io group was significantly different from other groups, which could effectively solve the problem of single taste of honey peach wine. In summary, significant variations in flavor quality characteristics existed among peach wines fermented with different inoculation methods. The inoculating PY01 after 48 hours fermentation with Io sequential inoculation effectively released volatile flavor substances, thus increasing the complexity and aroma quality of honey peach wine. The study can provide a new basis and means for improving the quality of honey peach wine.