植物乳杆菌与酿酒酵母混合发酵对红枣酒挥发性风味物质的影响

为研究植物乳杆菌（Lactobacillus plantarum）在混菌发酵中的应用潜力及其对红枣酒挥发性风味的影响，采用植物乳杆菌与酿酒酵母（Saccharomyces cerevisiae）以不同接种比例混合发酵红枣酒，并以酿酒酵母纯发酵为对照，监测发酵过程中菌株生物量的变化，通过气相色谱-离子迁移谱（gas chromatography-ion mobility spectrometry,GC-IMS）联用技术对挥发性风味物质进行鉴定分析。结果表明：随着植物乳杆菌接种比例的升高，其发酵过程中存活数量及时间明显增加，混合发酵处理酒样理化指标均符合国标规定；利用GC-IMS从红枣发酵酒中共鉴定出38种挥发性物质，混合发酵处理对红枣酒中酯类、醇类和醛酮类等大部分挥发性物质的形成有明显促进作用；基于偏最小二乘判别分析（partial least squares-discrimination analysis,PLS-DA）共筛选出5种特征标志物（VIP>1），而异戊醇、乙酸乙酯、乙酸和乙酸异戊酯是影响不同混合发酵红枣酒挥发性风味差异的关键物质；风味轮廓及感官评价结果表明，果香、植物...

Effects of Mixed Fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on Volatile Flavor Compounds of Jujube Wine

To study the application potential of Lactobacillus plantarum in mixed fermentation and its influence on volatile flavor of jujube wine, this study used Lactobacillus plantarum and Saccharomyces cerevisiae to mix and ferment jujube wine at different inoculation ratios. Using Saccharomyces cerevisiae fermentation as a control, the changes of strain biomass during fermentation were monitored, and the volatile flavor substances were identified and analyzed by gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that with the increase of the proportion of Lactobacillus plantarum inoculation, the number and time of survival during fermentation increased significantly. The physicochemical indexes of mixed fermentation liquor samples were in line with the national standard. A total of 38 volatile substances were identified by GC-IMS from jujube fermented wine. The mixed fermentation treatment significantly promoted the formation of most volatile substances such as esters, alcohols, aldehydes, and ketones in jujube wine. Based on partial least squares-discrimination analysis (PLS-DA), five feature markers (VIP>1), isoamyl alcohol, ethyl acetate, acetic acid and isoamyl acetate were the key substances affecting the volatile flavor difference of different mixed fermented red date wine. Flavor profile and sensory evaluation results showed that the fruit flavor and fragrance of flowers and plants was a major flavor characteristic of the red jujube wine, including Lactobacillus plantarum and Saccharomyces cerevisiae 10:1 inoculated fermentation helped to improve the rich of jujube fruit wine with floral, texture coordinate, the aftertaste was long, significantly improve the volatile flavor characteristics of the red jujube wine and sensory quality. It also could be used in the production of jujube fermented wine.