Hu Lanlan, Liu Rui, Wang Xiaohong, Zhang Xiuyan
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Microorganisms. 2020 Feb 26;8(3):323. doi: 10.3390/microorganisms8030323.
Co-fermentation of selected non- yeast strain with is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non- yeast strains (, and ) and on the sensory quality of citrus wine, the fermentation processes, the chemical compositions, and the sensory evaluations of citrus wines were analyzed. Compared with those of fermentation, co-fermentations produced high sensory qualities, and / co-fermentation had the best sensory quality followed by Sc-Hu and Sc-Td co-fermentations. Additionally, all the co-fermentations had a lower amount of ethanol and total acidity, higher pH value, and higher content of volatile aroma compounds, especially the content of higher alcohol and ester compounds, than those of fermentation. Therefore, co-fermentations of the non- yeast strains and could be employed to improve the sensory quality of citrus wines. These results would provide not only methods to improve the sensory quality of citrus wine, but also a valuable reference for the selection of non- yeast strains for fruit wine fermentation.
将选定的非酵母菌株与[具体菌株]共同发酵被认为是提高果酒感官品质的一种有前景的方法。为了评估选定的非酵母菌株（[菌株1]、[菌株2]和[菌株3]）与[具体菌株]之间的共同发酵对柑橘酒感官品质的影响，对柑橘酒的发酵过程、化学成分和感官评价进行了分析。与[具体菌株]单独发酵相比，共同发酵产生了较高的感官品质，其中/共同发酵的感官品质最佳，其次是Sc-Hu和Sc-Td共同发酵。此外，与[具体菌株]单独发酵相比，所有共同发酵的乙醇含量和总酸度较低，pH值较高，挥发性香气化合物含量较高，尤其是高级醇和酯类化合物的含量。因此，非酵母菌株与[具体菌株]的共同发酵可用于提高柑橘酒的感官品质。这些结果不仅将提供改善柑橘酒感官品质的方法，还将为果酒发酵中非酵母菌株的选择提供有价值的参考。
