不同酿酒酵母发酵的干红樱桃酒酒体成分及感官质量分析  

The compositional profile and sensory analysis of cherry wines fermented by different Saccharomyces cerevisiae strains

作　　者：刘文丽[1] 孙舒扬[1] 贡汉生[1] 车长远[1] 金成武[1] 

机构地区：[1]鲁东大学食品工程学院,山东烟台264025

出　　处：《食品与发酵工业》2016年第1期157-161,166,共6页Food and Fermentation Industries

基　　金：山东省高校科技发展计划(J13LE10);国家自然科学基金(31501577)

摘　　要：为选择适宜樱桃酒酿造的专用酵母,测试和对比了7株市售商业化酿酒酵母对樱桃酒的发酵过程、酒体成分以及感官质量的影响。研究发现,菌株D254发酵效率高,能够高效萃取樱桃果浆中的生物活性物质(如多酚、花色苷等),且赋予樱桃酒较佳的感官品质,使其香气馥郁协调、酒体圆润,因而是适宜樱桃酒酿造的优良酿酒酵母菌株。Wine yeasts have a significant effect on the quality of cherry wines. In order to select an appropriate yeast for cherry wines fermentation,seven commercial Saccharomyces cerevisiae strains were assayed and compared.Results demonstrated that D254 strain showed better performance during the alcoholic fermentation,and was able to efficiently extract many biological active substances from the cherry musts,such as polyphenols and anthocyanins. In addition,the cherry wines fermented by D254 obtained the highest score during the sensory analysis,presenting a harmonious flavor and texture. Therefore,D254 was selected as the most suitable yeast starter for production of cherry wines.

关 键 词：樱桃酒 酿酒酵母 筛选 酒体成分 感官分析 

分 类 号：TS262.7[轻工技术与工程—发酵工程]