异常维克哈姆酵母和酿酒酵母发酵对桑葚酒香气和品质的影响,International Journal of Food Science & Technology

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异常维克哈姆酵母和酿酒酵母发酵对桑葚酒香气和品质的影响
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2023-12-04 , DOI: 10.1111/ijfs.16857
Yanshu Li ₁ , Yongkun Ma ₁ , Manqing Xu ₁ , Sanabil Yaqoob _{1,

2} , Afusat Yinka Aregbe ₁ , YuQing Xiong ₁

Affiliation

Wickerhamomyces anomalus D1-4 是一种以产生香气而闻名的非酵母菌，为改善桑葚酒的香气和品质提供了一种新颖的方法。我们采用了多种接种方法来发酵桑葚酒，并评估了其理化、生物活性化合物、抗氧化活性、颜色和香气成分。结果表明，在发酵过程中添加异常Wickerhamomyces anomalus D1-4，导致桑葚酒中醇类、萜类、氮氧化物和甲基的含量显着增加，特别是产生了特征性的乙酸异丁酯和己酸异戊酯，并且大大增加乙酸异戊酯、异戊醇和苯乙醇的相对含量。序贯接种酿酒酵母24 h，再接种Wickerhamomyces anomalus D1-4发酵9 d是桑葚酒的最佳发酵方法。在颜色、生物活性物质和抗氧化活性方面，该发酵优于其他发酵，并且还能够最大限度地发挥桑葚酒的香气，赋予其浓郁的花香和果香，尤其是较高的己酸乙酯和辛酸乙酯。这些发现证明了非酵母菌在增强桑葚酒的风味和品质方面的独特发酵特性。

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Impact of fermentation through Wickerhamomyces anomalus and Saccharomyces cerevisiae on aroma and quality of mulberry wine

Wickerhamomyces anomalus D1-4, a non-Saccharomyces yeast known for its aroma production, offers a novel approach to improving the aroma and quality of mulberry wine. We employed various inoculation methods for fermenting mulberry wine and assessed its physicochemical, bioactive compounds, antioxidant activities, colour and aroma components. The results revealed that the addition of Wickerhamomyces anomalus D1-4 to the fermentation led to a significant increase in the levels of alcohols, terpenes, nitrogen oxides and methyl in mulberry wine, especially, produced the characteristic isobutyl acetate and isopentyl hexanoate, and greatly increased the relative content of isopentyl acetate, isopentyl alcohol and phenylethyl alcohol. The sequential inoculation of Saccharomyces cerevisiae for 24 h followed by Wickerhamomyces anomalus D1-4 fermented for 9 days was the best fermentation method for mulberry wine. Regarding colour, bioactive compounds and antioxidant activities, the fermentation was superior to other fermentations, and it was also able to maximise the aroma of mulberry wine and give it a strong floral and fruity aroma, especially higher ethyl hexanoate and ethyl octanoate. These findings demonstrate the unique fermentation characteristics of non-Saccharomyces yeasts in enhancing the flavour and quality of mulberry wine.

更新日期：2023-12-04

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