巴氏葡萄球菌TS-82联合酿酒酵母发酵改善沙棘果酒风味

利用巴氏葡萄球菌TS-82联合酿酒酵母发酵沙棘果酒,分别采用皂化法、高效液相色谱(HPLC)、气相色谱-质谱联用(GC-MS)比较该酿造方法与传统酿造方法中类胡萝卜素、十种主要多酚和降异戊二烯类化合物的含量差异。结果表明:巴氏葡萄球菌TS-82联合酿酒酵母发酵沙棘果酒可催化类胡萝卜素降解产生风味物质,β-环柠檬醛、β-紫罗兰酮、β-紫罗兰酮-5,6-环氧化物和二氢猕猴桃内酯等典型香气物质的含量明显增加(p<0.05),同时也可保留一定量的类胡萝卜素(2.4 mg/L),确保沙棘果酒的营养和风味兼得。此外,还发现酿酒酵母和巴氏葡萄球菌TS-82的共同添加可提高沙棘果酒中没食子酸、儿茶酸、阿魏酸、金丝桃苷和鞣花酸等游离酚的含量(p<0.05)。综上所述,巴氏葡萄球菌TS-82联合酿酒酵母发酵可有效改善沙棘果酒的风味。

Flavor improvement of sea-buckthorn wine fermented by the combination of Staphylococcus Pasteuri TS-82 and Saahavomyces cerevisiae

The sea-buckthorn wine was fermented by using Staphylococcus Pasteuri (S. Pasteuri) TS-82 and Saahavomyces cerevisiae together. The content difference of carotenoids, polyphenols and norisoprenoids between sea-buckthorn wine fermented by yeast combined with S. Pasteuri TS-82 and another one fermented by traditional method were determined by saponification, HPLC, and GC-MS analysis, respectively. The results showed that some carotenoids could be degraded to produce aroma compounds using S. Pasteuri TS-82 combined with yeast. The contents of typical compounds including β-cyclocitral, β-ionone, β-ionone-5, 6-epoxide and dihydroactinidiolide were increased significantly compared with traditional wine (p<0.05). At the same time, a certain amount of carotenoids (2.4 mg/L) could be retained in the wine to ensure the nutrition and flavor of sea-buckthorn wine. Besides, the contents of polyphenols including gallic acid, catechin, ferulic acid, hyperoside and ellagic acid were enhanced significantly compared with traditional wine (p<0.05). In conclusion, the flavor of sea-buckthorn wine was improved effectively by using S. Pasteuri TS-82 and Saahavomyces cerevisiae together.