樱桃酒酿造用产香酵母的筛选及其特征香气成分分析

为提升杏酒品质，该研究以西南地区特色凯特杏为原料，以感官品评作为评价指标，在单因素试验的基础上，采用响应面法优化杏酒的发酵条件。结果表明，杏酒最佳发酵条件为采用D254酵母，发酵温度25 ℃、杏浆与水体积比4.4∶1、酵母接种量1.2 g/L、初始糖度21 °Bx、发酵时间7 d。在此优化条件下，酿造的杏酒呈金黄色、澄清透明，杏果香和醇香协调，酒体柔和，典型性强，并测得其酒精度为12.27%vol，还原糖含量为5.12 g/L，总酸含量为8.87 g/L，感官评分为85.45分。通过气相色谱-质谱仪（GC-MS）共检测出29种风味物质，主要为醇类和酯类等。

Screening of aroma-producing yeast for cherry wine brewing and analysis of its characteristic aroma components

By primary screening of sniffing, secondary screening of cheery juice fermentation with single strain, and three-stage screening of mixed yeast fermentation of screened strain and Saccharomyces cerevisiae NJ1, the aroma-producing yeast suitable for cherry wine brewing was screened from orchard soil. Through morphological observation and molecular biology techniques, the aroma components of the cherry juice fermentation broth of the strain were further analyzed by HS-SPME-GC-MS. The results showed that an excellent aroma-producing yeast strain J2 was obtained. The cherry wine fermented with mixed strain J2 and NJ1 had dark red color, strong fruity aroma, sweet and sour harmony, soft taste, with alcohol content of 10%vol. Strain J2 was identified as Meyerozyma caribbica. Compared with cherry juice, there were 20 unique aroma components (443.64 μg/L) in the cherry juice fermentation broth of strain J2, and there were 22 common aroma components. Among them, the content of 17 aroma components increased significantly, with a total increase of 37%. The 11 aroma substances were the characteristic aroma components of cherry wine, including ethyl n-hexanoate, 3-hydroxy-2-butanone, phenethyl alcohol, etc.