戴尔有孢圆酵母与酿酒酵母混合发酵对猕猴桃酒香气的影响

用戴尔有孢圆酵母（Torulaspora delbrueckii SY-2-2）和酿酒酵母（Saccharomyces cerevisiae RV002）作为猕猴桃酒发酵菌株，以单接种酿酒酵母、单接种戴尔有孢圆酵母为对照组，同时接种戴尔有孢圆酵母和酿酒酵母、顺序接种戴尔有孢圆酵母和酿酒酵母为实验组，采用顶空固相微萃取法结合气相色谱-质谱技术测定猕猴桃汁发酵酒样产生的挥发性香气成分。结果表明，混菌发酵组获得的挥发性香气成分种类高于单菌发酵组，且顺序接种发酵组的香气成分种类（23 种）和质量浓度（336.95 mg/L）均最高。在顺序接种发酵组中，戴尔有孢圆酵母的参与提高了猕猴桃酒中挥发性物质的种类和含量，特别是苯乙酸乙酯、苯丙酸乙酯、苯乙醇、β-大马士酮、α-松油醇、桉树油醇等物质，赋予猕猴桃酒浓郁的花果香味，丰富了猕猴桃酒的香气成分。香气感官评价表明顺序接种发酵组的花香、草本香、甜香味更加浓郁，酒香和果香次之，整体评分最高。

Effect of Mixed Fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii on the Aroma of Kiwifruit Wine

In this work, Torulaspora delbrueckii SY-2-2 and Saccharomyces cerevisiae RV002 were used for the fermentation of kiwifruit wine through different inoculation strategies (single, simultaneous and sequential). The volatile aroma compounds of kiwifruit wines were determined by headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that more types of volatile aroma components were obtained by mixed fermentation compared with single fermentation, and the highest number (23) and amount (336.95 mg/L) of aroma components were obtained by the sequential inoculation. In the sequential inoculation, T. delbrueckii contributed to increasing the types and contents of volatile compounds, especially ethyl phenylacetate, ethyl phenylpropionate, phenylethanol, β-damascone, α-terpineol, eucalyptol and etal, which provided kiwifruit wine with a strong flowery and fruity flavor, and enriched its aroma components. The sensory evaluation showed that the sequential inoculation resulted in higher flowery, herbal and sweet aroma, followed by wine-like and fruity aroma, leading to the highest overall sensory score.