超声波对葡萄酒酵母发酵性能及葡萄酒质量的影响  

Effects of Ultrasonic Wave on Fermented Capability of Saccharomyces serevisiae and Wine Quality

作　　者：屈慧鸽[1] 杨立红[1] 孙始威[1] 张萍[1] 缪静[1] 

机构地区：[1]鲁东大学生命科学学院,山东烟台264025

出　　处：《食品科学》2007年第3期216-219,共4页Food Science

基　　金：校基金资助项目(033304)

摘　　要：以佳利酿葡萄为材料,研究超声波对葡萄酒酵母发酵性能及葡萄酒质量的影响,以便为人工控制发酵,提高葡萄酒质量奠定一定的理论基础。结果表明:超声波使葡萄酒酵母菌总细胞数及活细胞率减少,且功率越大,处理时间越长,总细胞数及活细胞率减少的越多。超声波处理的酵母菌对发酵进程影响不大,均能正常发酵,对发酵后的酒样影响较大,经方差分析发现:酒度间存在显著性差异,超声波处理的酒度大部分降低,个别升高;残糖含量差异极显著,经超声波处理样品残糖含量均比对照高;各样品的总酸和挥发酸含量差异显著;超声波对总酚含量的影响不明显,对蛋白含量影响较大。The effects of the ultrasonicwave on fermented capability ofSaccharomyces serevisiae and wine quality were studied with grapes named ＂Carugnane＂, for the sake of controlling fermentation intentionally to improve wine quality. The results showed： The quantity of yeast cells and the percentage of live cells axe reduced by ultrasonic treatment, and the greater the power and the longer the time treated, the less will be the quality and the percentage. The yeast treated by ultrasonic wave hardly affect the fermented velocity and all samples axe fermented normally, but affected the wines quality strongly. By statistical analysis, the alcohol contents has distinct differences. Being treated by ultrasonic wave alconolism almost decreases and very few increases. The remnant sugar contents has significant differences. After being treated by the sugar content becomes higher than control. The contents of titration acid and volatile acid increase distinctly. The ultrasonic wave affects the phenol contents not significantly but on the protein contents strongly.

关 键 词：超声波 葡萄酒酵母 发酵性能 

分 类 号：TS201.3[轻工技术与工程—食品科学]