非酵母菌和乳酸菌序次接种对菠萝酒理化特性、微生物群落和风味代谢物的影响

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-03-20 DOI:10.1002/jsfa.14207

Ting-Yu Hsu, Chien-Hao Chen, Yen-Tso Lai, Chen-Che Hsieh, Chang-Wei Hsieh, Kuan-Chen Cheng

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引用次数: 0

摘要

背景：菠萝（Ananas comosus）是一种受欢迎的亚热带水果，但它的酸性味道降低了发酵菠萝酒的整体可接受性。本研究以“卡宴”菠萝汁为研究对象，分别用酿酒酵母菌（Hanseniaspora uvarum）和酿酒酵母（Saccharomyces cerevisiae）进行酒精发酵，然后用乳酸菌（LAB）进行苹果酸乳酸发酵（MLF）。对产品的理化性质、微生物群落和风味代谢物进行了分析。结果：酒精浓度为12% - 13% （v/v）的菠萝酒中辛酸乙酯、乙酸乙酯和乙酸己酯的含量显著增加。与单独发酵相比，uvarum和酿酒酵母连续发酵后的甘油和总酯浓度分别显著增加了约1.26 g L-1和60.14 mg L-1，最终产品的甜味和令人愉悦的香气。其中植物乳杆菌NTUAFM-B016与uvarum和S. cerevisiae的相容性最好，且完成MLF的速度更快（6-8 d）。结论：本研究结果为提高消费者对菠萝酒的偏好，促进非酵母酵母- lab共培养在酿酒中的应用提供了参考。©2025化学工业协会。

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Influence of sequential inoculation on physicochemical properties, microbial community, and flavor metabolites of pineapple wine by non-Saccharomyces yeast and lactic acid bacteria

BACKGROUND

Pineapple (Ananas comosus) is a popular subtropical fruit, but its acidic taste reduces the overall acceptability of fermented pineapple wine. In this study, juice from ‘Cayenne’ pineapple was inoculated with Hanseniaspora uvarum and Saccharomyces cerevisiae for alcoholic fermentation, followed by malolactic fermentation (MLF) with lactic acid bacteria (LAB). Physicochemical properties, microbial community, and flavor metabolites of the products were analyzed.

RESULTS

Pineapple wine with an alcohol concentration ranging from 12% to 13% (v/v) showed significant increases in the levels of ethyl octanoate, ethyl acetate, and hexyl acetate. Sweetness and pleasant aroma of the final product were imparted by significant increases of approximately 1.26 g L⁻¹ and 60.14 mg L⁻¹ in glycerol and total ester concentrations, respectively, following sequential fermentation by H. uvarum and S. cerevisiae compared to S. cerevisiae alone. Among three LAB selected for MLF, Lactobacillus plantarum NTUAFM-B016 was the most compatible with H. uvarum and S. cerevisiae and displayed faster MLF completion (6–8 days).

CONCLUSION

These results provide a reference to increase consumer preference for pineapple wine and promote the application of non-Saccharomyces yeast−LAB co-culture in wine making. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

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