不同接种比例下酿酒酵母与非酿酒酵母共发酵的菠萝果酒品质差异

Differences in the quality of pineapple fruit wines co-fermented with Saccharomyces cerevisiae and non-Saccharomyces yeast at different inoculation ratios

摘要:

传统果酒发酵因常使用单一酿酒酵母，易造成香气类型单一。为改善菠萝果酒的风味复杂度，该研究以菠萝汁为原料，采用酿酒酵母（Saccharomyces cerevisiae）Y2310-02与异常威克汉姆酵母（Wickerhamomyces anomalus）Y2310-03进行混菌发酵，分析其对果酒基本理化指标、香气成分及感官特性的影响。结果表明，混菌发酵菠萝果酒各项指标均符合国家标准，其香气特征得到显著改善：混菌发酵共检测出38种挥发性风味物质，比单一酿酒酵母发酵多4种；酯类和醇类挥发性风味物质相对含量分别提升至7.41 %和31.94 %，增强了果香和花香特征香气，从而改善了整体风味品质。通过对比3种不同混菌比例，确定最佳混菌接种比例为1:1，在此条件下酒样感官评分最高（82.90分），酒精度为12.9 %vol，且酸糖平衡。该研究表明，混菌发酵可有效调控并丰富菠萝果酒的特征香气，为开发高品质、高附加值的菠萝深加工产品提供了技术依据。

Abstract:

Conventional fruit wine fermentation often uses a single Saccharomyces cerevisiae yeast, which tends to result in homogeneous aroma types.To improve the flavor complexity of pineapple fruit wines, pineapple juice was used as the raw material and was subjected to mixed-yeast fermentation with S. cerevisiae Y2310-02 and Wickerhamomyces anomalus Y2310-03. The effects on the basic physicochemical properties, volatile composition, and sensory characteristics of the wines were analyzed. The results indicated that the mixed-fermentation pineapple wine complied with national standards, and its aroma profile was significantly improved. A total of 38 volatile flavor compounds were detected in the mixed-fermentation wine, which was 4 more than that in the single-yeast fermentation. The relative contents of esters and alcohols were increased to 7.41% and 31.94%, respectively, enhancing the fruity and floral characteristics and leading to an improvement in the overall flavor quality. By comparing three different inoculation ratios, the optimal ratio was determined to be 1:1. Under this condition, the wine samples achieved the highest sensory score (82.90 points), an alcohol content of 12.9 %vol, and a balanced sugar-acid ratio. The results demonstrated that mixed-yeast fermentation effectively regulated and enriched the characteristic aroma of pineapple wine, providing a technical basis for developing high-quality and high-value-added deep-processed pineapple products.