酿酒酵母与非酿酒酵母混合发酵 对果酒品质的影响

果酒以其酒精含量低、营养物质丰富、口感风味独特等优良特性越来越受到消费者欢迎。然而发酵过程中酵母菌种类的选择直接影响到果酒的品质。由于非酿酒酵母在发酵过程中能够产生丰富的代谢产物,对增强果酒的营养价值和风味具有积极作用,因此多菌种混合发酵受到越来越广泛的关注。本文综述了混合发酵过程中非酿酒酵母的作用、酿酒酵母和非酿酒酵母之间的相互作用(包括酵母菌细胞之间的相互作用和代谢产物对酵母菌的影响)以及混合发酵对果酒风味、抗氧化活性、色素等品质的影响,为非酿酒酵母在果酒发酵中的应用提供参考。

Effect of Mixed Fermentation of Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae on Fruit Wine Quality

Fruit wine is increasingly popular with its excellent alcohol content,rich nutrients and unique taste and flavor. However,the selection of yeasts kinds during fermentation directly affects the quality of the wine. Since non-Saccharomyces cerevisiae can produce abundant metabolites during fermentation,it has a positive effect on enhancing the nutritional value and flavor of the wine. Therefore,the fermentation of fruit wine with mixed strains has aroused widespread concern. This paper reviewed the role of non-Saccharomyces cerevisiae in mixed fermentation,the interaction between Saccharomyces cerevisiae and non-Saccharomyces cerevisiae(including the interaction between yeast cells and the effects of metabolites on yeast),and the mixed fermentation on the flavor of fruit wine,effects of antioxidant activity,pigment and other qualities provide reference for the application of non-Saccharomyces cerevisiae during fruit wine fermentation.