酿酒酵母ZGJ-1在猕猴桃果酒发酵中的研究及应用  

Research and application of Saccharomyces cerevisiae ZGJ-1 in kiwifruit wine fermentation

作　　者：孙美玲[1] 吴杰雄 李新瑞 商飞飞[2] SUN Meiling;WU Jiexiong;LI Xinrui;SHANG Feifei(College of Food and Food Engineering,Zhixing College of Hubei University,Wuhan 430011,China;College of food and Bioengineering,Hezhou University,Hezhou 542899,China)

机构地区：[1]湖北大学知行学院粮食与食品工程学院,湖北武汉430011 [2]贺州学院食品与生物工程学院,广西贺州542899

出　　处：《中国酿造》2020年第10期66-70,共5页China Brewing

基　　金：广西果蔬保鲜和深加工研究人才小高地开放课题项目(2018GSXGD06);湖北省教育厅科学技术研究计划指导性项目(B2018402);湖北省大学生创新创业训练计划支持项目(S201013234011)。

摘　　要：为了将专利菌ZGJ-1在工业上进行广泛的应用并为猕猴桃产业开辟一条深加工新途径,分别以游离和固定化的酵母菌ZGJ-1为研究对象,采用单因素试验和正交试验,研究了猕猴桃果酒的最优发酵工艺条件。结果表明,固定化酿酒酵母ZGJ-1发酵果酒的最佳工艺参数为接种量5%,SO2添加量100 mg/L,起始糖度200 g/L。在此优化条件下,猕猴桃果酒酒精度为9.6%vol,残糖为32.28 g/L,发酵速度快,所产果酒香味浓郁,各项品质指标均达到相关国标标准。抗氧化能力试验结果表明,固定化酿酒酵母ZGJ-1发酵果酒对·OH、DPPH·、O2^-·清除率分别为42%、96%、80%,显示其较好的抗氧化能力。In order to widely apply the patented strain ZGJ-1 in industry and open up a new way for deep processing in kiwifruit industry,the optimal fermentation conditions of kiwi fruit wine were optimized by single factor and orthogonal experiments using free and immobilized yeast ZGJ-1 as research object.The results showed that the optimal technical parameters of immobilized Saccharomyces cerevisiae ZGJ-1 fermented wine were as follows:inoculum 5%,SO2 addition 100 mg/L,and initial sugar content 200 g/L.Under the optimal conditions,alcohol content was 9.6%vol,residual sugar 32.28 g/L,the fermentation speed was fast,the fruit wine produced was full-bodied,and each quality index reached the related national standard.The results of antioxidant activity tests showed that immobilized S.cerevisiae ZGJ-1 could inhibit·OH,DPPH·and O^2-.The scavenging rates of free radicals were 42%,96%and 80%,respectively,which showed good antioxidant capacity.

关 键 词：酿酒酵母 固定化酵母 游离酵母 猕猴桃果酒 抗氧化性 

分 类 号：TS201.3[轻工技术与工程—食品科学]