混菌发酵对柿子酒风味的影响研究  

The influence of co-fermentation on the aroma of persimmon wine

作　　者：刘晓艳[1,2] 白卫东[1,2] 沈颖[1] 余剑妮[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]华南农业大学食品学院,广东广州510642

出　　处：《中国酿造》2012年第9期102-106,共5页China Brewing

基　　金：广东省农业推广项目(2009B04060006);国家科技部星火项目(2010GA781001);广州市难题招贤项目(2009C6-I051)

摘　　要：该文研究了果酒酵母和安琪干酵母混合发酵对柿子酒风味的影响。正交试验结果表明,蔗糖调节柿子果汁含糖量20°Bx,果酒酵母和安琪干酵母混合菌液接种量为5%(1∶1),添加碳酸氢钠溶液调整pH值为5,在28℃发酵8d,酿制出外观澄清透亮,风味独特,品质稳定的柿子果酒。GC-MS分析表明,混菌发酵制成的柿子酒中乙醇的相对含量高于其他2种酵母单菌发酵制成的柿子酒,高级醇种类及含量均低于其他2种酵母单菌发酵制成的柿子酒;酯类物质种类及含量均高于其他2种柿子酒;混菌发酵对柿子酒风味有明显改善。The influence of co-fermentation by Wine Yeast（WY） and High Active Dry Yeast（HADY） on the aroma of persimmon wine was studied in the paper. The persimmon wine with unique flavor, stable quality was gotten by the parameters as follow. 20°Bx of sugar content, 5% of yeast （1： 1）, pH value 5, 8d, and 28℃. Aroma compositions was analyzed by GC-MS. it showed that the co-fermentation by WY and HADY produced more ethanol, less kinds and less content of high alcohol, and more kinds and more content of esters. The co-fermentation by WY and HADY was an ideal approach to produce persimmon wine.

关 键 词：柿子酒 混菌 香气 GC-MS 

分 类 号：TS262.7[轻工技术与工程—发酵工程]