混菌发酵对沃柑果酒品质改善作用

陈晓蝶; 胡陆军; 曹雨澜; 李丽; 赵志峰

doi:10.13386/j.issn1002-0306.2022070002

混菌发酵对沃柑果酒品质改善作用

Research on Improving the Quality of Orah Fruit Wine Based on the Mixed Microbial Fermentation

摘要

摘要: 为更好的提升沃柑果酒的品质，本研究将酿酒酵母（Saccharomyces cerevisiae）、毛榛毕赤酵母（Pichia manshurica）和植物乳杆菌（Lactobacillus plantarum）分别进行沃柑果酒的单菌与混菌发酵，并对发酵过程中的理化指标进行检测，同时对发酵产生的风味物质进行分析比较。结果表明，酿酒酵母、毛榛毕赤酵母和植物乳杆菌混合发酵组（Zp组）糖利用率最高，还原糖含量为2.54±0.02 g/L，总酸为5.34±0.28 g/L。相对于其他发酵组，Zp组抗氧化性最强，总酚含量为279.82±1.36 mg/L，超氧阴离子含量为71.23±0.65 μmol/mL，羟自由基清除率为70.75%±0.17%。采用液相色谱-质谱法（LC-MS）对发酵样品的有机酸进行测定，发现乳酸和乙酸是沃柑果酒发酵过程中产生的主要有机酸，且Zp组总有机酸的相对含量低于其它发酵组为7.9%，表明植物乳杆菌有良好的生物降酸能力。采用气相色谱-质谱法（GC-MS）对发酵样品的香气成分进行测定，共检出68种挥发性成分。相比单菌发酵组，酿酒酵母和毛榛毕赤酵母两菌发酵组（Sk组）和三菌发酵组（Zp组）都增加了酯类和高级醇的种类和含量，增加了沃柑果酒的香气复杂性。通过感官品评发现Zp组在口感、香气和色泽方面得分均最高，总分为88.55±1.2分，口感酸甜适中，颜色透亮，说明混菌发酵有助于改善沃柑果酒的口感，丰富沃柑果酒的香气复杂度，提升沃柑果酒的品质。本研究首次利用酿酒酵母、毛榛毕赤酵母和植物乳杆菌混菌发酵沃柑果酒，为沃柑果酒品质调控和产品开发提供一定的理论依据。

Abstract: To improve the quality of orah fruit wine, Saccharomyces cerevisiae, Pichia manshurica and Lactobacillus plantarum were used in the single and mixed microbial fermentation of orah fruit wine. The physical and chemical indexes in the fermentation process were detected, and the flavor substances produced in the fermentation process were analyzed and compared. The results showed that the mixed fermentation group of S. cerevisiae, P. manshurica and L. plantarum (Zp group) had the highest sugar utilization rate and the obvious advantage of reducing the organic acids, in which the reducing sugar content was 2.54±0.02 g/L, and the total acid was 5.34±0.28 g/L. Compared with other fermentation groups, Zp group had the strongest antioxidant activity, in which the total phenol content was 279.82±1.36 mg/L, the superoxide anion content was 71.23±0.65 μmol/mL, and the scavenging rate of hydroxyl radical was 70.75%±0.17%. Liquid chromatography-mass spectrometry (LC-MS) was used to determine the organic acids of the fermentation groups. The results showed that lactic acid and acetic acid were the main organic acids produced during the fermentation groups. In particular, the relative content of total organic acids in Zp group was 7.9% lower than that in other fermentation groups, indicating that L. plantarum had good biological deacidification. Gas chromatography-mass spectrometry (GC-MS) was used to determine the aroma components of the fermentation groups, and a total of 68 volatile components were detected. Compared with the single bacteria fermentation group, the mixed microbial fermentation group of S. cerevisiae and P. manshurica (Sk group) and Zp group increased the types and contents of esters, and higher alcohols, which increased the aroma complexity of orah fruit wine. Through sensory evaluation, the results revealed that Zp group scored the highest in taste, aroma, and color, with a total score of 88.55±1.2. Zp group had moderate sweet and sour, and bright colors, which indicated that mixed microbial fermentation was helpful to improve the taste, enrich the aroma complexity, and enhance the quality of orah fruit wine. In this study, S. cerevisiae, P. manshurica, and L. plantarum were used for the first time to ferment orah fruit wine, which would provide a theoretical basis for quality control and product development of orah fruit wine.