一种葡萄酿酒活性干酵母简便制备法  

A Simple Preparation Method of Active Dry Yeast for Wine Making

作　　者：李东歌 刘红艳 叶冬青 秦义[1,3] 孙悦 许引虎 刘延琳 LI Dongge;LIU Hongyan;YE Dongqing;QIN Yi;SUN Yue;XU Yinhu;LIU Yanlin(College of Enology,Northwest A&F University,Yangling 712100,China;Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;China Wine Industry Technology Institute,Yinchuan 750021,China;School of Wine,Ningxia University/Ningxia Academy of Grape and Wine,Yinchuan 750021,China;Hubei Provincial Key Lab of Yeast Function,Yichang 443003,China)

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]广西壮族自治区农业科学研究院农产品加工研究所,广西南宁530007 [3]中国葡萄酒产业技术研究院,宁夏银川750021 [4]宁夏大学葡萄酒学院/宁夏葡萄与葡萄酒研究院,宁夏银川750021 [5]湖北省酵母功能重点实验室,湖北宜昌443003

出　　处：《食品工业科技》2021年第8期133-137,共5页Science and Technology of Food Industry

基　　金：宁夏回族自治区重大研发计划项目(2020BCF01003);国家现代农业葡萄产业技术体系建设专项(CARS-29-jg-03)。

摘　　要：酿酒活性干酵母是葡萄酒的关键辅料,实验以筛选自乌海地区的优良酿酒酵母wh-2-8为试验材料,建立了基于“摇瓶-烘箱”的酿酒活性干酵母简便制备技术体系:摇瓶阶段通过补加碳源和控制发酵过程pH的方式维持酿酒酵母的生长,干燥阶段选择了最常见的酵母菌体的干燥设备——鼓风干燥箱,选择海藻糖作为干燥保护剂。研究结果表明,培养最佳条件为:YEPD为发酵培养基、摇床转速250 r/min、培养温度30±1℃、间歇补料维持葡萄糖在20 g/L、pH 5~6,发酵时长55 h;菌体干燥条件为:保护剂海藻糖添加量8%、鼓风干燥温度36℃、干燥时间12 h。利用上述优化的技术平台,可获得酵母最大干重达17.80 g/L,活菌率达71%的酿酒活性干酵母。所制备干酵母的发酵试验结果表明,在该条件下制得的干红葡萄酒残糖小于4 g/L,酒度达12%(V/V)以上,挥发酸远低于国家标准(1.2 g/L),具有良好的葡萄酒发酵性能。Active dry yeast is the key auxiliary material for wine production,a system of simple preparation of Saccharomyces active dry yeastbased on“shaker-oven”was constructed using Saccharomyces cerevisiae wh-2-8,selected from Wuhai region,as test material:In the shaking stage,the growth of S.cerevisiae was maintained by adding carbon source and controlling the pH of fermentation process.In the drying stage,the most common blast drying oven was selected as the drying equipment.The conditions were:Yeast Extract Peptone Dextros was fermentation medium,shaker speed 250 r/min,culture temperature 30±1℃,intermittent replenishment to maintain glucose at 20 g/L,pH 5~6,fermentation time 55 h.The drying conditions were:8%of the amount of protective agent algae sugar added,the drying temperature of the blast 36℃,drying time 12 hours.Using the optimized technology platform,the maximum dry weight of yeast was 17.80 g/L,active dry yeast with 71%livingcell rate.The results showed that the alcohol content was more than 12%(V/V),the residual sugar of dry red wine was less than 4 g/L,and the volatile acid was far lower than the national standard(1.2 g/L).

关 键 词：活性干酵母 摇瓶-烘箱体系 保护剂 鼓风干燥 

分 类 号：TS261[轻工技术与工程—发酵工程]