【摘要】 该文对德尔布有孢圆酵母（Torulapora delbrueckii,T.d）、美极梅奇酵母（Metschnikowia pulcherrima,M.p）、粟酒裂殖酵母（Schizosaccharomyces pombe,S.p）、陆生伊萨酵母（Issatchenkia terricola,I.t）4种非酿酒酵母的发酵特性进行评价，并将其分别与酿酒酵母菌（Saccharomyces cerevisiae,S.c）顺序混菌发酵酿造草莓果酒。研究4种混菌模式对草莓果酒抗氧化成分含量、抗氧化活性和感官特性的影响。结果表明，4株非酿酒酵母的α-L-鼠李糖苷酶活性均显著高于S.c;I.t的β-D-葡萄糖苷酶活性和M.p的α-L-阿拉伯糖苷酶活性最高，但是在β-D-半乳糖苷酶和β-D-木糖苷酶活性方面，4株非酿酒酵母不具有优势。在葡萄糖浓度<250 g/L，柠檬酸浓度<40 g/L，乙醇浓度<9%,SO₂浓度<300 mg/L的发酵条件下，4株非酿酒酵母均能正常生长。添加非酿酒酵母进行混合发酵的草莓果酒中，总酚、总黄酮和总花色苷含量显著高于纯种S.c发酵。其中M.p+S.c组和S.p+S.c组的DPPH自由基和ABTS⁺自由基清除率显著提高，分别是纯种S.c发酵的1.86倍和1.09倍。电子鼻分析结果表明，用不同的非酿酒酵母发酵的草莓果酒具有不同的香气特征。定量描述分析表明，添加非酿酒酵母发酵草莓果酒的甜香、水果香、草莓香和果味显著提高，酸味降低。主成分分析结果表明，M.p+S.c组的愉悦香气强度较高，感官品质较好。更多还原

【Abstract】 The fermentation characteristics of four non-Saccharomyces cerevisiae strains（Torulapora delbrueckii（T.d）,Metschnikowia pulcherrima（M.p）,Schizosaccharomyces pombe（S.p）,and Issatchenkia terricola（I.t））were evaluated. Then,the effects of sequential co-fermentation of these four non-Saccharomyces cerevisiae strains with Saccharomyces cerevisiae（S.c）on the antioxidant substances,antioxidant activity,and sensory characteristics of strawberry wine were investigated. Results demonstrated that the α-L-rhamnosidase activity of the four non-Saccharomyces cerevisiae strains was significantly higher than that of S.c,while I.t exhibited higher β-D-glucosidase activity,and M.p showed higher α-L-arabinosidase activity. However,none of the nonSaccharomyces cerevisiae strains exhibited a significant advantage in β-D-galactosidase or β-D-xylosidase activities. Under fermentation conditions where glucose concentration was less than 250 g/L;citric acid concentration was below 40 g/L;ethanol concentration was under 9%,and SO₂ concentration was below 300 mg/L,all four non-Saccharomyces cerevisiae strains could grow normally. The content of total phenols,total flavonoids,and anthocyanins was significantly improved in the wine after mixed fermentation compared to pure S.c fermentation. The DPPH and ABTS⁺ free radical scavenging rates of the M.p+S.c group and S.p+S.c group were significantly increased,which were 1.86 and 1.09 times higher than those of pure S.c fermentation,respectively. Electronic nose（E-nose）analysis results showed that the strawberry wine fermented with different non-Saccharomyces cerevisiae strains exhibited distinct aromatic characteristics. The quantitative descriptive analysis（QDA）revealed a significant enhancement in the sweet,fruity,strawberry flavor,and overall fruitiness of the strawberry wine upon addition of non-Saccharomyces cerevisiae strains,accompanied by a reduction in sourness. The principal component analysis（PCA）revealed that the M.p+S.c group had better sensory quality for higher intensity of pleasant aroma.更多还原