College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
Angel Yeast Co., LTD, Yichang, Hubei 443003, China.
Food Chem. 2020 Dec 1;332:127426. doi: 10.1016/j.foodchem.2020.127426. Epub 2020 Jun 27.
A selected Pichia fermentans strain was simultaneously and sequentially inoculated in synthetic and real juice with S. cerevisiae strains of different antagonistic activities in a ratio 1:1 to observe the correlation between varietal odorants and glycosidase activities. Fermentations using pure S. cerevisiae strains were used for comparison. Yeast biomass and glycosidase activities were monitored, varietal odorants were detected using HS-SPME-GC/MS during fermentation. The final wine aroma attributes were analyzed by trained panelists. Results showed that co-inoculation with high antagonistic S. cerevisiae resulted in higher glycosidase activities than others. Pearson correlation analysis indicated that yeast biomass was positively related to glycosidase activities during fermentation. The increase in glycosidase activities was the main reason for the higher production of terpenes and C-norisoprenoids, and for the lower C compound content, which lead to superior fruity and floral aromas in the final wine samples of the high antagonistic S. cerevisiae group.
选择一株毕赤酵母发酵菌株，与不同拮抗活性的酿酒酵母菌株按 1:1 的比例同时顺序接种于合成汁和真实果汁中，观察品种香气与糖苷酶活性之间的相关性。采用纯酿酒酵母菌株进行发酵作为对照。监测酵母生物量和糖苷酶活性，在发酵过程中使用 HS-SPME-GC/MS 检测品种香气。由经过培训的品鉴小组分析最终葡萄酒的香气属性。结果表明，与高拮抗酿酒酵母共接种可产生比其他菌株更高的糖苷酶活性。Pearson 相关性分析表明，在发酵过程中，酵母生物量与糖苷酶活性呈正相关。糖苷酶活性的增加是萜烯和 C-法呢基二磷酸等化合物产量增加的主要原因，也是 C 化合物含量降低的主要原因，这导致高拮抗酿酒酵母组的最终葡萄酒样品具有更优异的果香和花香香气。
