葡萄汁有孢汉逊酵母与酿酒酵母混合发酵对嘎啦苹果酒品质的影响

以嘎啦苹果为实验材料，探究了葡萄汁有孢汉逊酵母（Hanseniaspora uvarum）（云-268）与酿酒酵母（Saccharomyces cerevisiae）混合发酵对苹果酒基本理化指标、酚类物质、香气物质及感官特性的影响。结果表明，相比于酿酒酵母单一发酵，混合发酵苹果酒中乙醇和总酸含量显著降低（P<0.05），降幅分别为8.72%和9.02%，总酚含量显著增加（P<0.05），增幅为23.01%；其香气物质种类（36种）明显多于单一发酵苹果酒（31种），其中香气活度值OAV>1的物质有12种；进一步分析发现，混合发酵苹果酒中具果香味的乙酸酯类和花香味的萜烯类等物质含量显著提高（P<0.05），具酸腐味的脂肪酸类物质含量显著降低（P<0.05），对具青草味的C6醇类物质含量影响不大；感官品评结果表明混合发酵苹果酒酒液澄清、禾杆黄色、入口酸度中等偏低，甜度适中，口感平衡，具有丰富的果香味。因此，葡萄汁有孢汉逊酵母与酿酒酵母混合发酵（1:1）能够明显提高苹果酒的品质，增加其发酵香，为低醇果香味的苹果酒酿造奠定了一定的研究基础。

Effect of Mixed Fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae on the Quality of Gala Cider

Using Gala apples as experimental materials, the effects of mixed fermentation with Hanseniaspora uvarum yun-268 in grape juice and Saccharomyces cerevisiae on the basic physical and chemical indicators, phenolic substances, aroma substances, and sensory properties of cider were evaluated. Compared with single fermentation using S. cerevisiae, mixed fermentation with H. uvarum and S. cerevisiae significantly decreased the content of ethanol and total acids by respectively 8.72% and 9.02% (P<0.05) but significantly increased the content of total phenols by 23.01% (P<0.05). The diversity of aroma substances (36 types) was significantly higher in mixed-fermented cider than in single-fermented cider (31 types), and the odor activity value (OAV) of 12 types of substances exceeded 1. Further analysis revealed that the content of acetates (fruity fragrance) and terpenes (floral fragrance) was significantly increased (P<0.05), the content of fatty acids with sour taste was significantly decreased (P<0.05), and little effect was noted on the content of C6 alcohols with grassy taste in mixed-fermented cider. In addition, sensory evaluation revealed that mixed fermentation enhanced the fruity flavor of cider, characterized as clear, straw-yellow, medium-to-low in acidity, moderately sweet, well-balanced, and rich in fruity aroma. Therefore, a 1:1 co-fermentation scheme with H. uvarum yun-268 and S. cerevisia may considerably improve cider quality and increase fermentation aroma. These findings provide a certain theoretical basis for the brewing of low-alcohol cider with fruity aroma.