菠萝果酒酿造酵母菌的筛选研究  

Screening of brewing yeasts for pineapple wine

作　　者：冼嘉雯[1] 吴晖[1] 刘冬梅[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《中国酿造》2009年第1期51-54,共4页China Brewing

基　　金：新世纪优秀人才计划资助项目(NCEF06-0746)

摘　　要：研究了4株酵母菌在菠萝汁中的生长特征以及发酵过程中的总糖、还原糖、总酸和酒精度等理化指标的变化规律,对菠萝酒进行感官评定,筛选出酿造菠萝果酒的优良菌株。结果表明,4号酵母菌生长繁殖快,发酵性能优良,能耐高酒精和高糖,该酵母菌在菠萝汁中发酵7d后总糖为11.524g/L,还原糖为4.471g/L,总酸为4.75g/L,pH值为4.64,酒精度为18.096%vol,感官评定得分94分。确定4号酵母菌(威尔)是菠萝果酒酿造的优良菌株。The growth characters of 4 yeasts in pineapple juice were investigated, as well as the change regularity of physicochemical items, including total sugar, reducing sugar, total acidity and alcohol degree. The pineapple wines produced by the 4 yeasts were evaluated by sensory in order to select excellent strain for pineapple wine production. The results showed that No.4 yeast （WEIER） grew fast with excellent fermentation performance, and could endure high-alcohol and high-sugar concentration. After 7 d fermentation of No. 4 yeast, the total sugar, reducing sugar, total acidity, pH and alcohol degree of pineapple juice were 11.524g/L, 4.471g/L, 4.75g/L, 4.64, and 18.096%, respectively. The sensory score of the produced pineapple wine was 94. It was confirmed that No.4 yeast （WEIER） was a good candidate for pineapple wine brewing.

关 键 词：菠萝果酒 酵母 发酵 

分 类 号：Q93-331[生物学—微生物学]