不同酵母菌株酿造橘子酒香气比较  

Comparison of the Flavoring Components of Orange Wine Produced by Different Yeast Strains

作　　者：陈清婵[1] 简清梅[1] 李蓉[1] 孙爱红[1] CHEN Qingchan;JIAN Qingmei;LI Rong;SUN Aihong(College of Bioengineering,Jingchu University of Technology,Jingmen,Hubei 448000,China)

机构地区：[1]荆楚理工学院,生物工程学院,湖北荆门448000

出　　处：《酿酒科技》2018年第2期25-29,共5页Liquor-Making Science & Technology

基　　金：湖北省教育厅科学研究计划资助项目(Q20154304)

摘　　要：研究从橘子果实上分离筛选出的2株天然野生菌株和3株商业果酒酵母对柑橘果酒香气成分的影响。5种酵母酿造的果酒的香气成分共检出38种,安琪果酒酵母发酵橘子酒检出最多,有32种。JZ-2酿造的橘子酒中苯乙醇含量较高,乙酸乙酯相对含量也是最高的。野生酵母JZ-2生香效果最好,安琪果酒酵母酿造的橘子酒,香气成分最丰富。Orange wine was produced by 2 natural wild yeast strains isolated from orange and 3 commercial yeast strains respectively.Then the flavoring components of the produced orange wine were analyzed.38 kinds of flavoring components in total were detected in orange wine produced by these 5 yeast strains.Among them,32 detected in orange wine fermented by Angel fruit wine yeast.The content of phenylethyl alcohol and ethyl acetate was the highest in orange wine fermented by JZ-2 yeast strain.Orange wine fermented by JZ-2 yeast strain had the best aroma-producing effects.And orange wine fermented by Angel fruit wine yeast had the richest flavoring components.

关 键 词：酿酒酵母 橘子酒 固相微萃取 香气组分 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]