酿酒酵母-酒类酒球菌接种方式对樱桃酒品质的影响  

The influence of Saccharomyces cerevisiae-Oenococcus oeni inoculation mode on the quality of cherry wines

作　　者：张沁芳[1] 张云舒[2] 李鹏[2] 孙舒扬[2] 赵玉平[1] 

机构地区：[1]烟台大学生命科学学院,山东烟台264025 [2]鲁东大学食品工程学院,山东烟台264025

出　　处：《食品与发酵工业》2017年第6期116-121,共6页Food and Fermentation Industries

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

摘　　要：对比分析了酿酒酵母(F10)-酒类酒球菌(VP41)顺序接种和同时接种2种模式对樱桃酒的发酵过程、酒体成分、生物胺含量以及感官质量的影响。结果显示,同时接种模式能够缩短发酵时间,更高效地萃取樱桃果浆中的多酚和花色苷,降低色胺、苯乙胺、亚精胺和组胺的生成量,赋予樱桃酒更浓郁的果香。因此,酿酒酵母-酒类酒球菌同时接种模式具有在樱桃酒生产中推广应用的潜力。The Saccharomyces cerevisiae and Oenococcus oeni inoculation modes have a great influence on the fer- mentation and quality of cherry wines. In the present study, a sequential culture and a co-inoculation culture was sep- arately applied in the production of cherry wines, in order to elucidate their impact on the compositional profile, bio- genic amine content and sensory characteristics of cherry strategy could significantly shorten the fermentation time, wines. Obtained results demonstrated that the co-inoculation extract more polyphenols and tannins from the cherry pulp, decrease the formation of biogenic amines and confer the wine with a stronger fruity note. Based on these findings, the co-inoculation culture can be applied in the cherry wine-makin~ industry.

关 键 词：酒类酒球菌 接种模式 樱桃酒 感官分析 生物胺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]