【摘要】 枸杞酒香气不足以及典型性不突出等问题限制了枸杞发酵酒行业的发展。从‘宁杞5号’枸杞果和果园土壤中得到26株非酿酒酵母，筛选出6株产β-葡萄糖苷酶（β-D-Glucosidase, β-G）能力较强的非酿酒酵母，通过生长曲线测定以及乙醇、渗透压耐受性测定探究其生理特性，优选出异常威克汉姆酵母（Wickerhamomyces anomalus）Y11与酿酒酵母M-23-7-14混合发酵枸杞酒，以常规理化指标、风味物质和感官品质为指标分析枸杞酒品质。结果表明，当酿酒酵母M-23-7-14与异常威克汉姆酵母Y11按接种量10∶1接种，且先接种异常威克汉姆酵母Y11，间隔12 h接种酿酒酵母M-23-7-14时，体系发酵性能最优。相较于纯种发酵，混菌发酵时枸杞酒风味物质的总质量浓度提高了21.7%，其中酯类物质的质量浓度比纯种发酵提高了85.8%。该研究为枸杞发酵酒行业提供了优良酵母，并优化了枸杞酒的发酵工艺，提升了枸杞酒香气品质，为工业化生产提供了理论支持。更多还原

【Abstract】 Insufficient aroma and unremarkable typicality of wolfberry wine limit the development of the wolfberry wine industry. Twenty-six strains of non-Saccharomyces cerevisiae(non-S. cerevisiae) were isolated from Lycium barbarum ’Ningqi No. 5’ fruit and orchard soil. Six non-S. cerevisiae strains with excellent β-glucosidase(β-G) production ability were screened. Their physiological characteristics were determined using growth curve analysis and tolerance tests to ethanol and osmotic pressure. The co-fermentation of Wickerhamomyces anomalus(W. anomalus) Y11 with S. cerevisiae M-23-7-14 was optimized for wolfberry wine production, with quality assessed based on conventional physicochemical indices, flavor compounds, and sensory evaluation. Results indicated that the optimal fermentation performance was achieved when S. cerevisiae M-23-7-14and W. anomalus Y11 were inoculated at an inoculum amount of 10∶1, with W. anomalus Y11 inoculated first,followed by S. cerevisiae M-23-7-14 after a 12 h interval. In comparison to single-strain fermentation, the total mass concentration of flavor compounds increased by 21.7% during the mixed-strain fermentation, with a 85.8%increase in the concentration of esters. This study could provide a superior yeast for the wolfberry wine industry,optimize the fermentation process, and enhance the aroma quality of wolfberry wine, offering theoretical support for industrial production.更多还原