类胡萝卜素降解对枸杞酒特征香气的影响

为探究类胡萝卜素降解后产生的降异戊二烯类化合物对枸杞酒特征香气的影响，采用一株可降解类胡萝卜素的库特氏菌进行实验。分别在枸杞渣中接种库特氏菌，枸杞清汁中接入工业酿酒酵母，发酵结束后混合；在枸杞汁中加入库特氏菌酶制剂，辅助工业酿酒酵母发酵；将高压灭菌的枸杞渣加入枸杞清汁后接种工业酿酒酵母发酵，并以正常发酵工艺酿制的枸杞酒作为对照。采用顶空固相微萃取及气相色谱质谱联用（GC-MS）法，对枸杞酒香气成分进行检测，并通过感官评分法评价3种降解类胡萝卜素方式对枸杞酒香气的影响。结果表明，库特氏菌酶制剂辅助发酵组枸杞酒香气和口感均为最佳，高压灭菌后发酵组澄清度最好。因此，在枸杞酒酿造过程中，可以采用库特氏菌酶制剂对枸杞汁进行降解处理，在此之前对枸杞渣可适度配合使用高压灭菌，从而改进枸杞酒的酿造工艺，提升枸杞酒香气。

Effect of Carotenoid Degradation on Characteristic Aroma of Wolfberry Wine

In order to explore the effect of norisoprenoids produced after carotenoids degradation on the characteristic aroma of wolfberry wine, a strain of Kurthia sp. which could degrade carotenoids was used. Kurthia sp. was inoculated in the wolfberry residue, and the industrial Saccharomyces cerevisiae was inoculated in the wolfberry juice, separately. They were mixed after fermentation. Kurthia sp. enzyme was inoculated in the wolfberry juice and assisted by the fermentation of industrial Saccharomyces cerevisiae to get the autoclaved wolfberry dregs. The wolfberry residue sterilized by high pressure was added into the wolfberry juice, and then fermented by inoculation with the industrial Saccharomyces cerevisiae. The wolfberry wine brewed by traditional fermentation process was used as the control. The aroma components of wolfberry wine were detected and analyzed using headspace solid phase micro-extraction and gas chromatography-mass spectrometry (GC-MS). And the influence of three carotenoid degradation methods to the aroma of wolfberry wine was evaluated by the sensory scoring method. The results showed that the aroma and taste of wolfberry wine in the Kurthia sp. enzyme preparation-assisted fermentation group were the best, and the best clarity after autoclaving was found in the group of fermentation after high pressure sterilization. Therefore, in the brewing process of wolfberry wine, the wolfberry juice could be degraded by the enzyme from Kurthia sp., and the wolfberry residue could be appropriately prepared with high pressure sterilization before fermentation, which could improve the brewing process and enhance the aroma of wolfberry wine.