Lin Xue, Hu Xiaoping, Wang Qingke, Li Congfa
College of Food Science and Engineering, Hainan University, Haikou, 570228 Hainan People's Republic of China.
J Food Sci Technol. 2020 Dec;57(12):4469-4480. doi: 10.1007/s13197-020-04484-5. Epub 2020 May 1.
The effects of the inoculation method of BV818 and non- yeast P3-3 and the fermentation temperature on the volatile profiles of red pitaya wine were investigated in the present study. Although the growth of P3-3 was inhibited by BV818 in the mixed inoculations, simultaneous and sequential inoculations promoted the production of seven volatiles, including higher alcohols (propan-1-ol, 3-methyl-1-butanol and phenethyl alcohol), esters (ethyl decanoate and diethyl succinate), acid (2-ethylhexanoic acid), and ketone (acetoin). Sequential inoculation produced the largest total content of volatile compounds and exhibited the best in the global aroma. The red pitaya wine produced in different inoculations can be separated by its main volatile components. Furthermore, the highest total content was yielded at 25 °C for alcohols and at 21 °C for esters and acids. Within an experimental range of 17 °C to 29 °C, the contents of benzaldehyde and acetoin decreased with the increase in temperature, whereas the change in 4-ethyl-2-methoxyphenol content was the opposite. The similarly high total contents of volatiles and global aroma score were yielded via sequential inoculation at 21 °C and 25 °C. Therefore, the desired red pitaya wine can be effectively produced by modulating the inoculation method and fermentation temperature.
本研究考察了BV818和非酵母P3-3的接种方式以及发酵温度对火龙果酒挥发性成分的影响。在混合接种中，尽管P3-3的生长受到BV818的抑制，但同时接种和顺序接种促进了7种挥发性成分的产生，包括高级醇（丙醇、3-甲基-1-丁醇和苯乙醇）、酯类（癸酸乙酯和琥珀酸二乙酯）、酸（2-乙基己酸）和酮（乙偶姻）。顺序接种产生的挥发性化合物总含量最高，整体香气表现最佳。不同接种方式生产的火龙果酒可通过其主要挥发性成分进行区分。此外，醇类在25℃时总含量最高，酯类和酸类在21℃时总含量最高。在17℃至29℃的实验范围内，苯甲醛和乙偶姻的含量随温度升高而降低，而4-乙基-2-甲氧基苯酚含量的变化则相反。在21℃和25℃下通过顺序接种获得的挥发性成分总含量和整体香气评分同样较高。因此，通过调节接种方式和发酵温度可以有效地生产出理想的火龙果酒。
