Aroma production mechanism of non-Saccharomyces cerevisiae during alcoholic fermentation stage of red vinegar
In order to explore the aroma production mechanism of non-Saccharomyces cerevisiae in the alcoholic fermentation stage of red vinegar,using single fermentation with commercial Saccharomyces cerevisiae(Sc),Jiuqu(JQ)and S.cerevisiae SHQ630 as the control group,and single fer-mentation with non-S.cerevisiae(Pichia fabianii(Pf),Kluyveromyces thermotolerans(Kt),Pichia kudriavzevii(Pk)and Saccharomyces fibuligera(Sf))as the experimental groups,he ability of reducing glucose metabolism was determined by 3,5-dinitrosalicylic acid(DNS)method,the ability of CO2 production was determined by weight loss method,the volatile flavor components were determined by headspace solid phase microextraction(HS-SPME)combined with gas chromatography and mass spectrometry(GC-MS)technology,and the tolerance of the strains were analyzed.The results showed that strain SHQ630 had the strongest ethanol production capacity,strain Pf,Kt and Pk had the same ethanol production capacity as strain Sc and JQ,and strain Sf had the weakest ethanol production capacity.The results of tolerance test showed that strain Sf and Pk had good acid resistance,strain Pf and Kt had good ethanol tolerance.The results of GC-MS showed that 24,18,13 and 10 kinds of volatile flavor components were detected in Sf,Pk,Pf and Kt fermentation broth,respectively.Strain Pk produced the most ester types(10 kinds)and the highest alcohol production(12.43 mg/L),and strain Pf produced the highest ester(10.64 mg/L).The results showed that non-S.cerevisiae could enhance the flavor richness and aromaticity in the alcoholic fermentation stage of Dahongzhe vinegar.
red vinegarnon-Saccharomyces cerevisiaearoma production mechanismethanol toleranceflavour
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