枸杞酒发酵菌种的筛选及其香气分析  

Screening of wolfberry wine yeast and aroma analysis of wolfberry wine

作　　者：汤卫华[1] 殷海松[1] 吕春晖[1] 龙尾 乔长晟[2] 

机构地区：[1]天津现代职业技术学院生物化工系,天津300350 [2]天津市工业微生物重点实验室,天津300457

出　　处：《中国酿造》2014年第10期63-66,共4页China Brewing

基　　金：天津市科技支撑重点计划项目(09ZCKFSH00800)

摘　　要：为筛选一株适合枸杞酒生产的酵母菌,考察活性干酵母K1、DSM、BY、DV10、EC118和安琪酵母的发酵能力,选择产酒精能力和产酒香乙酸异戊酯能力较强的安琪酵母、BY酵母和EC118酵母,进一步测定酒样中枸杞香气成分含量。采用气-质联用技术分析不同枸杞酒的香气成分,发现BY酵母的枸杞香气成分含量达到12.56mg/L,是安琪酵母和EC118酵母的1.44倍和1.91倍。综合考虑发酵能力和酒样的枸杞香气成分含量,选择BY酵母作为生产枸杞酒的菌种。In order to select the suitable wolfberry wine yeast, the fermentation capacity of active dry yeast K1, DSM, BY, DV10, EC118 and Angel yeast were investigated. Among them, Angel yeast, BY yeast and EC118 yeast had higher ethanol and isoamyl acetate production than others. These three yeasts were chosen to further determine wolfberry wine aroma component contents by GC-MS analysis. The result showed that BY yeast aroma component contents was 12.56 mg/L, which was 1.44 times and 1.91 times than Angel yeast and EC118 yeast, respectively. Considering the fermentation capacity and wolfberry wine aroma component contents, BY yeast was suitable for brewing wolfberry wine.

关 键 词：枸杞酒 酵母 香气分析 

分 类 号：Q539.3[生物学—生物化学]