首页|库德里阿兹威氏毕赤酵母与酿酒酵母混菌发酵对威士忌挥发性香气成分的影响

库德里阿兹威氏毕赤酵母与酿酒酵母混菌发酵对威士忌挥发性香气成分的影响

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本文采用气相色谱质谱联用法(GC-MS)、气味活度值(OAV)等,探讨库德里阿兹威氏毕赤酵母(Pichia kudriavzevii)与酿酒酵母(Saccharomyces cerevisiae)混菌发酵对威士忌挥发性香气成分的影响.结果表明,混菌发酵的发酵液理化指标良好(pH值为4.20,酒精度为4.79%vol,总酸含量为2.39 g/L,单位麦芽出酒率为24.68 mL/100 g);挥发性香气成分最多(16种,32.85 mg/50 mL),OAV＞1的物质种类最多(4种),其中己酸乙酯OAV值最高(119.28);感官评价得分最高(92.9分).综上所述,P.kudriavzevii与S.cerevisiae混菌发酵能增加威士忌中挥发性香气成分.
Effects of Mixed Yeast Fermentation of Pichia kudriavzevii and Saccharomyces cerevisiae on Whiskey Volatile Aroma Components
In this paper,the effects of Pichia kudriavzevii and Saccharomyces cerevisiae fermentation on whiskey volatile aroma components were investigated by gas chromatography-mass spectrometry(GC-MS)and odor activity value(OAV).The results showed that the physicochemical indexes of mixed yeast fermentation liquid were good(pH value was 4.20,alcohol content was 4.79%vol,total acid content was 2.39 g/L and liquor yield of unit malt was 24.68 mL/100 g);the species and content of volatile aroma components were the most(16 kinds,32.85 mg/50 mL),and the types of components with OAV＞1 was the highest(4 kinds),and the OAV value of ethyl caproate was the highest(119.28);the sensory evaluation score was the highest(92.9).In conclusion,the mixed yeast fermentation of P.kudriavzevii and S.cerevisiae can increase the volatile aroma components in whiskey.

whiskyPichia kudriavzeviifermentationvolatile aroma componentsGC-MS

王凝、李璐、邓少林、陈红霞、祝辉

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四川轻化工大学生物工程学院,宜宾 644000

四川省酿酒专用粮工程技术研究中心,宜宾 644000

泸州老窖股份股份有限公司,泸州 646000

宜宾市食品药品检验检测中心,宜宾 644000

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威士忌 库德里阿兹威氏毕赤酵母 发酵 挥发性香气成分 气相色谱质谱联用技术

四川省科技计划项目四川轻化工大学人才引进项目四川省大学生创新创业训练计划项目四川省大学生创新创业训练计划项目四川省大学生创新创业训练计划项目泸州老窖博士后项目

2020YFH01302019RC30cx2021140cx2022132S2022106220232024HX08

2024

10.3969/j.issn.1674-506X.2024.03-012

食品与发酵科技
四川省食品发酵工业研究设计院

食品与发酵科技

CSTPCD
影响因子：0.508
ISSN：1674-506X
年,卷(期)：2024.60(3)