State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Jiangxi 330200, China.
Kweichow Moutai Group Ecological Agriculture Industry Development Co., Ltd., Danzhai 557500, China.
Food Res Int. 2024 Nov;196:115051. doi: 10.1016/j.foodres.2024.115051. Epub 2024 Sep 11.
The pure fermentation with Saccharomyces cerevisiae leads to a limited type and content of volatile aroma compounds in blueberry wine. This study analyzed the effect of three non-Saccharomyces yeasts (Candida glabrata E4, Pichia anomala E1, and Wickerhamomyces anomalus E3) on the quality and flavor of blueberry wine by co-fermenting them with S. cerevisiae NCUF309.2 (the CS, PS, and WS groups, respectively). The results showed that co-fermentation reduced the peak concentration of S. cerevisiae NCUF309.2 or put off the peak time. The total phenol and total flavonoid contents were notably elevated in the PS group compared with S. cerevisiae NCUF309.2 pure fermentation (the S group); the volatile aroma compound contents in the CS group were the highest (1314.33 μg/L), of which alcohols and esters contents increased by 60.29 % and 60.87 %, respectively. This study provides references for improving the quality and flavor of blueberry wine by selecting suitable non-Saccharomyces yeasts.
单纯使用酿酒酵母（Saccharomyces cerevisiae）进行发酵会导致蓝莓酒中挥发性香气化合物的种类和含量有限。本研究通过与酿酒酵母 NCUF309.2（CS、PS 和 WS 组）共发酵三种非酿酒酵母（Candida glabrata E4、Pichia anomala E1 和 Wickerhamomyces anomalus E3），分析了它们对蓝莓酒质量和风味的影响。结果表明，共发酵会降低酿酒酵母 NCUF309.2 的峰值浓度或推迟峰值时间。与酿酒酵母 NCUF309.2 纯发酵（S 组）相比，PS 组的总酚和总黄酮含量显著升高；CS 组的挥发性香气化合物含量最高（1314.33μg/L），其中醇类和酯类含量分别增加了 60.29%和 60.87%。本研究为通过选择合适的非酿酒酵母来提高蓝莓酒的质量和风味提供了参考。
