红枣酒发酵菌种的筛选研究  

Study on the Brewing Yeast Selected of Jujube Wine

作　　者：贾琪[1] 朱靖博[1,2] 丁燕[1,2] 寇自农[2,3] 萧伟[4] 

机构地区：[1]大连工业大学食品学院,大连116034 [2]大连工业大学植物资源化学与应用研究所,大连116034 [3]大连工业大学实验仪器中心,大连116034 [4]江苏康缘药业股份有限公司,连云港222001

出　　处：《食品工业》2015年第11期49-52,共4页The Food Industry

基　　金：辽宁省高等学校重大科技平台项目(辽教发[2011]191号)

摘　　要：以红枣为原料对五种酵母菌采用密闭式发酵方式发酵红枣酒,通过比较五种红枣酒发酵过程中还原糖含量和相对酒精含量的变化趋势及发酵结束红枣酒的甲醇、杂醇油的相对含量,总糖、还原糖、总酸含量和酒精度,筛选出最适合酿造红枣酒酵母菌。五种酵母中适合酿造红枣酒的酵母为法国Laffort F15陈酿型红葡萄酒酵母,发酵得到的红枣酒的杂醇油中,异丁醇未检出,检出的异戊醇的相对含量较少,为0.063 g·L-1,甲醇未检出,总糖含量为7.8 g·L-1,总酸含量为5.1 g·L-1,酒精度为8.5%vol,其酒香果香协调悦人,滋味柔和爽口。Dried jujube was used materials,using closed fermentation mode to brew jujube wine,the reducing sugar content and relative alcohol content in wine fermentation process,the methanol and fusel oil content,total sugar,reducing sugar,total acidity and alcohol of the five kinds of jujube wine after fermentation were used as index to select out the best yeast.The results showed that the best jujube wine brewing yeasts of the five yeasts was Laffort F15.For the fusel oil of jujube wine brewed by Laffort F15,isobutanol was not checked out and it had less isoamyl alcohol,0.063 g·L^-1,the methanol was also not checked out,it had total sugar 7.8 g·L^-1,total acidity 5.1 g·L-（-1）,alcohol 8.5%vol,combining pleasing fruity smell and wine smell,the taste was refreshing soft.

关 键 词：红枣 发酵 酵母菌 

分 类 号：TS261.1[轻工技术与工程—发酵工程]