水蜜桃酒速酿酵母菌的筛选、鉴定及发酵条件优化  

Screening, Identification and Optimization of Fermentation Conditions of Yeast Strains for Rapid Brewing of Honey Peach Wines

作　　者：刘沁源 吴祖芳[1] 翁佩芳[1] LIU Qinyuan;WU Zufang;WENG Peifang(College of Food and Pharmaceutical Sciences,Ningbo University,Ningbo,Zhejiang 315800)

机构地区：[1]宁波大学食品与药学学院,浙江宁波315800

出　　处：《核农学报》2020年第7期1480-1490,共11页Journal of Nuclear Agricultural Sciences

基　　金：国家自然科学基金面上项目(31471709);浙江省基础公益研究计划项目(LGN18C200018)。

摘　　要：为获得快速酿造水蜜桃酒的专用酵母菌株,生产优质水蜜桃酒,以水蜜桃自然发酵醪为筛菌原料,通过TTC显色法与杜氏小管法初筛;再经耐酒精能力、发酵速度与产酒能力以及发酵液风味分析与感官评定三级复筛,获得了优质高效的酿酒酵母菌PY01(Saccharomyces cerevisiae PY01);并以初始pH值、主发酵温度、酵母接种量为自变量,以酒精度为响应值作酿酒工艺的响应面优化。结果表明,PY01菌株发酵水蜜桃酒最适发酵参数为初始pH值3.9,发酵温度26℃,酵母接种量6.2%。在此条件下发酵可得到酒精度为12.78%vol,总糖含量为6.71 g·L-1,风味纯正,口感醇厚,典型性的半干型水蜜桃发酵酒。本研究结果为水蜜桃发酵酿酒产业菌种的选择与工艺优化提供了基础。In order to obtain a special yeast strain that can quickly brew high-quality peach wines, the spontaneous fermented mash of the peaches was used as the raw material. Preliminary screening of strains by TTC chromogenic method and Durham tube method was conducted. Third-stage re-screening of strains through analysis of alcohol tolerance, fermentation speed and wine production capacity, flavor and sensory of fermentation liquor were also carried out, and Saccharomyces cerevisiae PY01 with high quality and efficiency was obtain. Response surface optimization was used to optimize the brewing process, in which, the initial pH value, main fermentation temperature and yeast inoculation amount were chosen as the influencing factors, and the alcohol content as the response value. The results showed that the optimum fermentation parameters for PY01 strain fermented peach wines were determined as follows, the initial pH 3.9, the fermentation temperature 26℃ and the yeast inoculum 6.2%. Under the optimized process conditions, alcohol yield of the peach fermented wines was 12.78% vol, the total sugar content was 6.17 g·L-1. This is a semi-dry peach fermented wine with a pure flavor and a mellow taste. This study provided references for strain selection and processing optimization for industrial production of the peach wines.

关 键 词：水蜜桃酒 酿酒酵母 筛选 风味分析 响应面 

分 类 号：TS262.7[轻工技术与工程—发酵工程]