猕猴桃果酒酿造专用酵母菌株的筛选  

Screening of special yeast strain for kiwi fruit wine brewing

作　　者：舒学香[1] 周文[1,2] 吴霞[1] 隋明[1] 唐贤华[1] SHU Xuexiang;ZHOU Wen;WU Xia;SUI Ming;TANG Xianhua(Department of Wine and Food Engineering,Sichuan Technology and Business College,Dujiangyan 611830,China;College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China)

机构地区：[1]四川工商职业技术学院酒类与食品工程系,四川都江堰611830 [2]四川大学轻工科学与工程学院,四川成都610065

出　　处：《中国酿造》2021年第8期99-104,共6页China Brewing

基　　金：四川省教育厅项目(18ZB0378)。

摘　　要：以猕猴桃果皮和果园土壤为出发材料,经菌株形态初筛以及菌株发酵特性复筛,得到了一株酵母菌株T-13。经形态学、生理生化和分子生物学鉴定,确定该菌株为酿酒酵母(Saccharomyces cerevisiae)。菌株T-13发酵试验结果表明,经菌株T-13发酵猕猴桃汁72 h后,猕猴桃汁降糖9.9°Bx,CO_(2)质量损失13 g(6.13%),所产猕猴桃果酒的酒精度为5.8%vol,优于筛选到的其他酵母和市售果酒酵母,说明菌株T-13的发酵能力较强。经感官评价和气相色谱质谱联用(GC-MS)对风味成分分析发现,菌株T-13所产的猕猴桃原酒风味较好,主要表现在丁酸乙酯、苯乙醇、乙基9-癸烯酸酯等风味物质的增加,并且能保留猕猴桃浆果的典型风味特征。A yeast strain T-13 was obtained after preliminary screening of strain morphology and re-screening of strain fermentation characteristics using kiwi fruit peel and orchard soil as starting materials.The strain was identified as Saccharomyces cerevisiae by morphology,physiological and biochemical tests and molecular biological identification.The results of strain T-13 fermentation tests showed that the kiwi juice was fermented by strain T-13 for 72 h,the glucose in kiwi juice reduced by 9.9°Bx,and the CO_(2) mass loss was 13 g(6.13%).The alcohol content of kiwi fruit wine was 5.8%vol,which was significantly better than other screened yeast and commercial fruit wine yeast,indicating that the strain T-13 had strong fermentation ability.The results of sensory evaluation and GC-MS analysis for flavor components showed that the kiwi fruit wine produced by strain T-13 had good flavor,mainly manifested in the increase of flavor substances such as ethyl butyrate,phenylethanol and ethyl 9-decenoateand,and could retain the typical flavor characteristics of kiwi berry.

关 键 词：猕猴桃果酒 酵母 筛选 鉴定 挥发性风味物质 

分 类 号：TS261.1[轻工技术与工程—发酵工程]