不同酿酒酵母对菠萝果汁发酵特性的比较  

Fermentation characteristics of different Saccharomyces cerevisiae in pineapple juice

作　　者：姜永超 李柳基 袁源 胡小军 马丽娜 龚霄 林丽静 JIANG Yong-chao;LI Liu-ji;YUAN Yuan;HU Xiao-jun;MA Li-na;GONG xiao;LIN Li-jing(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070;Agriculture Products Processing Research Institute,Chinese Academy of Tropica Agriculture Sciences,Zhanjiang524001;School of Chemical and Chemical Engineering,Lingnan Normal University,Zhanjiang524048)

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]中国热带农业科学院农产品加工研究所,湛江524001 [3]岭南师范学院化学化工学院,湛江524048

出　　处：《食品科技》2018年第11期90-97,共8页Food Science and Technology

基　　金：公益性行业(农业)科研专项(201503142);中国热带农业科学院基本科研业务费专项资金项目(1630122017013);海南省自然科学基金项目(318QN26)

摘　　要：以新鲜菠萝果汁为原料,选取8种不同的酿酒酵母(ADT、BV818、CY3079、DV10、CECA、OFC、QA23、K1)发酵果酒,通过比较酒精度、总糖、色度、总酚、黄酮、香气等指标,筛选出一种较为适合菠萝果酒发酵的酵母菌。结果表明:CECA酵母发酵速度较快,总酸含量较小且多酚损失较少。8种果酒酒精度均达10%vol以上,感官评分最高的是ADT和BV818,其次是CECA。CECA酵母发酵的果酒在澄清度和色泽方面表现良好。利用GC-MS技术在CECA发酵的果酒中共检测出27种挥发性物质,主要为酯、醇和酸3类。其中,酯类含量OFC(78.33%)和CECA(70.64%)最多;DV10、CECA、OFC、QA23发酵的果酒中月桂酸乙酯含量较高,其他果酒均未检出。综合评价,CECA较为适合菠萝果酒的发酵。Eight kinds of Saccharomyces cerevisiae(ADT, BV818, CY3079, DV10, CECA, OFC, QA23 and K1) were used for fermentation of pineapple wine by pineapple juice. The content of alcohol, total sugar, aroma and other characteristics was investigated to screening the suitable strain for the pineapple wine procession. The results showed that the fermenting process of CECA strain is the fastest, the total acid content and the loss of polyphenol is lower. The alcohol strength of all is more than 10% vol. The strains with the highest score is ADT and BV818, followed by CECA, which performs well in clarity and color. Total of 27 volatile compounds were detected by GC-MS in the wine fermented with CECA, most of them are esters, alcohols and acids. The higher content of esters found in the wines were OFC(78.33%) and CECA(70.64%). The content of ethyl laurate in the wines fermented by DV10, CECA, OFC and QA23 is higher, which are not detected in other wines. In conclusion, CECA is more suitable for fermentation of pineapple wine.

关 键 词：菠萝果汁 酿酒酵母 发酵特性 挥发性物质 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]