两种酿酒酵母发酵对桑葚米酒理化品质及香气成分的影响

实验以清酒酵母和果酒活性干酵母为发酵菌种,分别采用单独接种、两种酵母按不同顺序接种和两种酵母同时接种共5种发酵方式发酵桑葚米酒,利用气相色谱-质谱法(Gas Chromatography-Mass Spectrometry,GC-MS)分析5种发酵方式发酵桑葚米酒中香气物质,同时对米酒中主要香气成分进行主成分分析。结果表明:接种清酒酵母发酵7 d后再接入果酒活性干酵母发酵的桑葚米酒品质较好,米酒理化指标为酒精度(10.10% vol±0.20% vol)、残糖含量(30.70±0.10 g/L)、总酸(6.85±0.08 g/L)、挥发酸(0.31±0.05 g/L)、感官评分(85.60±0.19)。5组酒样中共检测出175种香气成分,其中酯类62种、醇类30种、酸类8种、醛类11种、酮类19种、烃类29种、其它物质16种;接种清酒酵母发酵7 d后再接入果酒活性干酵母发酵的桑葚米酒中主体风味物质达14种,典型风味成分β-苯乙醇的相对含量达17.88%,较其他4种发酵方式高出2.63~3.96倍,米酒的香气浓郁,果香花香和奶香味突出。

Effects of Aroma Components and Physicochemical Quality of Mulberry Rice Wine Fermented by Two Saccharomyces cerevisiae

Sake yeast and active wine dry yeast were used as fermentation strains. Mulberry rice wine was fermented by five methods,which were inoculated with sake yeast and inoculated active wine dry yeast,two yeasts were inoculated in different order and simultaneous inoculation of two yeasts. The aroma substances of mulberry rice wine were analyzed using gas chromatography-mass spectrometry(GC-MS),and principal component analysis was used to analyze the main aroma components. The results showed that mulberry rice wine fermented by sake yeast for 7 d and then inoculated with active wine dry yeast continued to ferment had better quality. The physicochemical indexes of rice wine were alcohol content(10.10%vol±0.20%vol),residual sugar content(30.70±0.10 g/L),total acid(6.85±0.08 g/L),volatile acid(0.31±0.05 g/L),sensory score(85.60±0.19).A total of 175 aroma components were detected in the five groups,including 62 esters,30 alcohols,8 acids,11 aldehydes,19 ketones,29 hydrocarbons,and 16 other substances. There were 14 kinds of main flavors in the mulberry rice wine fermented by inoculating sake yeast 7 d and then inoculating active wine dry yeast to continue fermentation. Among them,the relative content of typical aroma component beta-phenylethanol reached 17.88%,which was 2.63~3.96 times higher than that of other four fermentation methods,and the rice wine had a strong aroma,fruity,floral and milky aroma.