Effect of Mixed Fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii on the Aroma of Kiwifruit Wine

被引：2
|
作者：
Yin X. [1 ]
Gong L. [1 ]
Zhong W. [1 ]
Li E. [1 ]
机构：
[1] College of Food Science and Technology, Huazhong Agricultural University, Wuhan
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 22期
关键词：
Aroma components; Kiwi fruit wine; Mixed-culture fermentation; Sequential inoculation; Torulaspora delbrueckii;
D O I：
10.7506/spkx1002-6630-20200730-403
中图分类号：
学科分类号：
摘要：
In this work, Torulaspora delbrueckii SY-2-2 and Saccharomyces cerevisiae RV002 were used for the fermentation of kiwifruit wine through different inoculation strategies (single, simultaneous and sequential).The volatile aroma compounds of kiwifruit wines were determined by headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS).The results showed that more types of volatile aroma components were obtained by mixed fermentation compared with single fermentation, and the highest number (23) and amount(336.95 mg/L) of aroma components were obtained by the sequential inoculation.In the sequential inoculation, T. delbrueckii contributed to increasing the types and contents of volatile compounds, especially ethyl phenylacetate, ethyl phenylpropionate, phenylethanol, β-damascone, α-terpineol, eucalyptol and etal, which provided kiwifruit wine with a strong flowery and fruity flavor, and enriched its aroma components. The sensory evaluation showed that the sequential inoculation resulted in higher flowery, herbal and sweet aroma, followed by wine-like and fruity aroma, leading to the highest overall sensory score. © 2021, China Food Publishing Company. All right reserved.
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页码：216 / 223
页数：7
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