不同果酒酵母发酵血橙果酒的发酵规律及香气成分的比较  

Comparison on fermentation rule and aromatic composition of blood orange wines fermented with different species of yeast strains

作　　者：罗佳丽[1] 王孝荣[1] 王雪莹[1] 蒋和体[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品工业科技》2013年第5期155-159,共5页Science and Technology of Food Industry

摘　　要：以血橙为原料,比较了两种酵母的发酵规律和发酵的血橙果酒的香气成分,并建立两种酵母的发酵动力模型。结果表明:果酒干酵母起酵时间比果酒酵母1383短;发酵过程中残糖及花色苷逐渐降低,酸度呈先上升后下降的趋势;果酒干酵母及果酒酵母1383酿造的血橙果酒中分别检测出36、39种香气成分,其中相同的香气成分有26种;果酒干酵母和果酒酵母1383的酒精发酵动力方程分别为X=9.3511+26.322e-0.993t和X=9.7201+41.109e-0.093t。Through the comparison of the fermenting rules on two species of yeast strains and the analysis of aromatic components in blood orange wines fermented with different species of yeast strains, the fermentation dynamic models were established.The results as follows：the starting fermenting time of alcohol active dry yeast was short compared with Saccharomyces cerevisia 1383.The content of residual sugar and anthocyanins were decreased gradually and the total acids content was increased at early fermentation stage then decreased in both of them during the fermentative process.36,39 kinds of aromatic compounds were identified in blood orange wines fermented with the alcohol active dry yeast and Saccharomyces cerevisia 1383, respectively, and 26 kinds of aromatic compounds were same in the two blood orange wines.The dynamic equation of alcoholic fermentation for alcohol active dry yeast and Saccharomyces cerevisia 1383 were X=9.351/1-26.322e-0.993t and X=9.720、1＋41.109e-0.093t

关 键 词：血橙果酒 酵母 发酵规律 发酵动力模型 香气成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]