王 凝1，2，3，李 璐1，2，邓少林1，陈红霞4，祝 辉1，2*
（1.四川轻化工大学生物工程学院，宜宾 644000；
2.四川省酿酒专用粮工程技术研究中心，宜宾 644000；
3.泸州老窖股份股份有限公司，泸州 646000；
4.宜宾市食品药品检验检测中心，宜宾 644000）
摘要：本文采用气相色谱质谱联用法（GC-MS）、气味活度值（OAV）等，探讨库德里阿兹威氏毕赤酵母（Pichia kudriavzevii）与酿酒酵母（Saccharomyces cerevisiae）混菌发酵对威士忌挥发性香气成分的影响。结果表明，混菌发酵的发酵液理化指标良好（pH值为4.20，酒精度为4.79%vol，总酸含量为2.39 g/L，单位麦芽出酒率为24.68 mL/100 g）；挥发性香气成分最多（16种，32.85 mg/50 mL），OAV＞1的物质种类最多（4种），其中己酸乙酯OAV值最高（119.28）；感官评价得分最高（92.9分）。综上所述，P. kudriavzevii与S. cerevisiae混菌发酵能增加威士忌中挥发性香气成分。
关键词：威士忌；库德里阿兹威氏毕赤酵母；发酵；挥发性香气成分；气相色谱质谱联用技术
中图分类号：TS262.38 文献标识码：A 文章编号：1674-506X（2024）03-0076-0006
Effects of Mixed Yeast Fermentation of Pichia kudriavzevii and Saccharomyces cerevisiae on Whiskey Volatile Aroma Components
WANG Ning1，2，3, LI Lu1，2, DENG Shaolin1, CHEN Hongxia4, ZHU Hui1，2*
（1.College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China;
2.Sichuan Province Engineering Technology Research Center of Liquor-making Grains, Yibin 644000, China;
3.Luzhou Laojiao Co., Ltd., Luzhou 646000, China;
4.Yibin Food and Drug Inspection and Testing Center, Yibin 644000, China）
Abstract：In this paper, the effects of Pichia kudriavzevii and Saccharomyces cerevisiae fermentation on whiskey volatile aroma components were investigated by gas chromatography-mass spectrometry (GC-MS) and odor activity value (OAV). The results showed that the physicochemical indexes of mixed yeast fermentation liquid were good (pH value was 4.20, alcohol content was 4.79%vol, total acid content was 2.39 g/L and liquor yield of unit malt was 24.68 mL/100 g); the species and content of volatile aroma components were the most (16 kinds, 32.85 mg/50 mL), and the types of components with OAV＞1 was the highest (4 kinds), and the OAV value of ethyl caproate was the highest (119.28); the sensory evaluation score was the highest (92.9). In conclusion, the mixed yeast fermentation of P. kudriavzevii and S. cerevisiae can increase the volatile aroma components in whiskey.
Keywords：whisky; Pichia kudriavzevii; fermentation; volatile aroma components; GC-MS
doi：10.3969/j.issn.1674-506X.2024.03-012
收稿日期：2023-04-26
基金项目：四川省科技计划项目（2020YFH0130）；四川轻化工大学人才引进项目（2019RC30）；四川省大学生创新创业训练计划项目（cx2021140；cx2022132；S202210622023）；泸州老窖博士后项目（2024HX08）
作者简介：王凝（1988-），女，博士，副教授。研究方向：食品风味与健康。
*通信作者：祝辉（1988-），男，博士，讲师。研究方向：食品质量与安全。
引用格式：王凝,李璐,邓少林,等.库德里阿兹威氏毕赤酵母与酿酒酵母混菌发酵对威士忌挥发性香气成分的影响[J].食品与发酵科技,2024,60(3):76-81.
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