蜜桃酒酿造菌种的筛选  

Screening of a Yeast Strain for Peach Wine Production

作　　者：李泽霞[1,2] 王新磊 胡铁功 王明远[1,2] 

机构地区：[1]河北衡水老白干酒业股份有限公司,河北衡水053000 [2]河北省白酒酿造工程技术研究中心,河北衡水053000

出　　处：《酿酒科技》2017年第9期44-47,共4页Liquor-Making Science & Technology

摘　　要：利用久保蜜桃为原料,采用平板涂布法在其表皮上筛选得到9株酵母菌,分别为HJ2-1、HJ2-2、HJ6-1、HJ6-2、HJ6-3、HJA-1、HJA-2、HJB-1、HJC-1。通过进一步研究这9株酵母的酿造特点、产酒能力及对桃酒理化指标和感官品质的影响,并与葡萄酒高活性干酵母BV818(安琪酵母股份有限公司)进行比较,最终筛选出HJ2-1的发酵产酒能力强,酿造的桃酒酒精度可达13.4%vol,总酸、挥发酸、总糖和干浸出物的含量分别为4.1 g/L、0.24 g/L、1.75 g/L和37.81 g/L;感官特点为微黄透明,桃香怡人,酸甜适口,且稳定性好。该菌株适合大规模生产酿造桃酒。Okubo peach was used as raw material. 9 yeast strains were collected from its skin including HJ2-1, HJ2-2, HJ6-1, H J6-2, HJ6-3, HJA-1, HJA-2, HJB-1 and HJC-1 by the method of plate coating. Through the study on the fermenting characteristics and wine-producing capability of the 9 strains and their effects on physiochemical indexes and sensory quality of peach wine, and the comparison of the 9 strains with high-active dry yeast BV818 from Angel Yeast Co. Ltd., yeast strain H J2-1 was finally screened out. Alcohol content in peach wine produced by yeast strain HJ2-1 reached up to 13.4 %vol, and the content of total acids, volatile acid, total sugar and dry extract were 4.1 g/L, 0.24 g/L, 1.75 g/L and 37.81 g/L, respectively. The produced wine was yellowish transparent with enjoyable peach smell and good taste and stability. Such strain was suitable for large-scale production of peach wine.

关 键 词：桃酒 菌种 筛选 发酵 果酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]