混菌发酵对香梨百香果复合果酒品质影响的研究

为改善香梨百香果复合果酒品质，利用酿酒酵母（Saccharomyces cerevisiae）、库德里阿兹威毕赤酵母（Pichia kudriavzevii）、植物乳杆菌（Lactobacillus plantarum）单菌及混菌发酵制备香梨百香果复合果酒，测定其理化指标、抗氧化活性及香气成分，并对果酒进行感官评价。结果表明，酿酒酵母∶库德里阿兹威毕赤酵母∶植物乳杆菌混菌发酵（2∶2∶1）(Hs组)还原糖含量最低为（2.80±0.19）g/L，总酸含量为（7.18±0.21）g/L;Hs组抗氧化性最强，总酚含量最高为（498.62±3.21）mg/L，超氧阴离子自由基清除率最高为（46.03±0.23）%，羟自由基清除率最高为（62.16±0.31）%。气相色谱-质谱（GC-MS）法共鉴定出60种挥发性香气成分，且Hs组酯类和醇类含量最高。高效液相色谱测定结果表明，Hs组乙酸含量最低，为0.369 mg/mL。感官评价结果显示，Hs组复合果酒酸甜适中、果香味突出、口感更佳，感官评分约为80分。该研究为香梨百香果复合果酒品质调控和产品开发提供一定的理论指导。

Effect of mixed-strain fermentation on the quality of compound fruit wine of fragrant pear and passion fruit

To improve the quality of compound fruit wine of fragrant pear and passion fruit, the compound fruit wine was prepared with single strain and mixed strains of Saccharomyces cerevisiae, Pichia kudriavzevii and Lactobacillus plantarum, and its physicochemical indexes, antioxidant activity and aroma components were determined. The results showed that the lowest reducing sugar content was (2.80±0.19) g/L and the total acid content was (7.18±0.21) g/L in the S. cerevisiae ∶ P. kudriavzevii and L. plantarum fermentation (2∶2∶1) group (Hs group). Hs group had the strongest antioxidant ability, with the highest total phenolic content of (498.62±3.21) mg/L, the highest scavenging rate of superoxide anion radical was (46.03±0.23)%, and the highest scavenging rate of hydroxyl radicals was (62.16±0.31)%. A total of 60 volatile aroma components were determined by GC-MS, and the content of esters and alcohols were the highest in the Hs group. The acetic acid content was the lowest in Hs group determined by HPLC, which was 0.369 mg/ml. The sensory evaluation results showed that the compound fruit wine had moderate sweetness and sourness, outstanding fruity aroma and better taste, and the sensory evaluation score was about 80. The study provided a certain theoretical guidance for the quality control and product development of compound fruit wine of fragrant pear and passion fruit.