不同酵母对板栗酒发酵特性和理化特性的影响  

Effects of Different Yeasts on Fermentation and Physicochemical Properties of Chestnut Wine

作　　者：姜兴旭 张阳阳 张震 Jiang Xingxu;Zhang Yangyang;Zhang Zhen(Xinyang College of Agriculture and Forestry,Xinyang 464000,China)

机构地区：[1]信阳农林学院,河南信阳464000

出　　处：《现代食品》2020年第14期210-212,217,共4页Modern Food

摘　　要：为了探究不同酵母对板栗酒发酵的影响,本试验选择5种不同的果酒酵母和酒曲分别酿制板栗酒,并对其发酵特性和理化特性进行检测,以筛选出最佳酵母品种或酒曲。结果表明:5种不同的酵母和酒曲对果酒理化特性和发酵特性的影响差异具有显著性,并通过对其酸度、糖度、酒精度的检测发现白酒曲对板栗酒的发酵影响最大,白酒曲发酵的果酒色泽清晰,无杂质,酒香浓郁,酒质含量最高。因此,选择白酒曲作为板栗果酒发展的适宜酒曲最合适。In order to explore the influence of different yeasts on chestnut wine fermentation,five different fruit wine yeasts and koji were selected to make chestnut wine respectively,and their fermentation characteristics and physical and chemical characteristics were tested to select the best yeast or koji.The results showed that:five kinds of yeast and distiller’s yeast had significant difference on the physical and chemical characteristics and fermentation characteristics of fruit wine.Through the test of its acidity,sugar and alcohol,it was found that the influence of distiller’s yeast on the fermentation of chestnut wine was the largest,and the color of fruit wine fermented by white koji wine was clear,without any Impurities,strong aroma,the highest quality of wine.Therefore,liquor koji was selected as the suitable starter for the development of chestnut wine.

关 键 词：板栗果酒 不同酵母 理化特性 发酵影响 

分 类 号：TS262.7[轻工技术与工程—发酵工程]