This study evaluated the chemical and volatile composition of jujube alcoholic beverage fermented with Torulaspora delbrueckii after enzymatic hydrolysis treatment. The results showed that enzymatic hydrolysis first and then alcoholic fermentation (EHAF) significantly improved the growth of T. delbrueckii with higher amount of final yeast population (9.67 × 10⁷ CFU/mL) than that of alcoholic fermentation control (AFC) treatment (5.02 × 10⁷ CFU/mL). Additionally, the enzymatic hydrolysis significantly improved the contents of total saponins and nitrogen sources (ammonia and amino acids), but decreased the production of acetic acid. Furthermore, EHAF treatment significantly promoted the productions of ethanol, various esters (including methyl esters, ethyl esters and isoamyl esters), which are beneficial for flavor complexity. This study suggested that EHAF treatment could significantly improve the production of aroma compounds and this strategy might be a useful way in fruit alcoholic beverage fermented with T. delbrueckii.

这项研究评估了酶水解处理后，用德氏假单胞菌发酵的大枣酒精饮料的化学和挥发性成分。结果首先表明，酶水解和然后酒精发酵（EHAF）显著改善的生长T.德氏与较高量的最终酵母群（9.67×10 ⁷  CFU /毫升）比酒精发酵控制（AFC）处理（5.02 ×10 ⁷ CFU / mL）。另外，酶促水解显着提高了总皂苷和氮源（氨和氨基酸）的含量，但降低了乙酸的产生。此外，EHAF处理显着促进了乙醇，各种酯（包括甲酯，乙酯和异戊酯）的生产，这有利于风味的复杂性。这项研究表明，EHAF治疗能显著提高生产芳香化合物的这种策略可能是在水果发酵酒精饮料的有效途径T.德氏。