Chen Yu, Lei Xingmeng, Sun Luxing, Gao Binghong, An Peng, Ye Dongqing, Mu Haibin, Qin Yi, Song Yuyang, Liu Yanlin
College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China.
Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China.
Food Chem X. 2025 Jan 13;25:102178. doi: 10.1016/j.fochx.2025.102178. eCollection 2025 Jan.
In this study, we investigated the oenological performance of key yeast populations previously identified from apricot wine fermentation, aiming to obtain indigenous starters suitable for apricot wine production. Twenty-one isolates were characterized physiologically, and two isolates each of and were selected for laboratory-scale fermentations. Results showed that S9 exhibited significantly higher sugar consumption than S2 and CECA strains, with the former demonstrating a fructophilic character. Mixed fermentations of N11 and N12 resulted in lower citric acid content (decreasing by 12-25 %) and higher glycerol levels (increasing by 12-47 %) compared to pure fermentation. In the mixed fermentation, indigenous species supported the survival of , effectively enhancing the fruity esters and terpenes content of apricot wine. This study provides technical support for screening specialized starters for apricot wine production.
在本研究中，我们调查了先前从杏酒发酵中鉴定出的关键酵母菌群的酿酒性能，旨在获得适合杏酒生产的本土发酵剂。对21株分离株进行了生理特性鉴定，并分别选择了两株 和 的分离株进行实验室规模的发酵。结果表明，S9菌株的耗糖量显著高于S2和CECA菌株，前者表现出嗜果糖特性。与纯发酵相比，N11和N12的混合发酵导致柠檬酸含量降低（降低12 - 25%），甘油水平升高（升高12 - 47%）。在混合发酵中，本土 物种支持了 的存活，有效提高了杏酒的果香酯类和萜烯类含量。本研究为筛选用于杏酒生产的专用发酵剂提供了技术支持。
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