不同酿酒酵母对草莓酒发酵特性影响的研究  

Research in effects of different Saccharomyces cerevisiae on fermentation characteristics of strawberry wine

作　　者：张阳阳 汪雅馨 王荣荣 朱静 赵子旭 ZHANG Yangyang;WANG Yaxin;WANG Rongrong;ZHU Jing;ZHAO Zixu(College of Food Science,Xinyang Agriculture and Forestry University,Xinyang 464000,China;Xinyang Yunjian Tea Co.,Ltd.,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000 [2]信阳云尖茶叶有限公司,河南信阳464000

出　　处：《发酵科技通讯》2021年第4期212-217,共6页Bulletin of Fermentation Science and Technology

基　　金：信阳农林学院青年基金项目(20200111);河南省高等学校重点科研项目(22B550015);河南省高等学校青年骨干教师培养计划(2020GGJS262);校级科技创新团队建设项目(CXTD-201802);信阳农林学院科技创新团队项目[KJCXTD-201905]。

摘　　要：为筛选适于草莓酒酿造的酵母菌株,接种了5种不同的酿酒酵母(L2323,BO213,F15,果酒专用酵母和RV002),采用相同工艺发酵,比较发酵过程中不同酵母对草莓酒发酵特性和理化特性的影响,并通过感官品评,筛选出最佳的发酵草莓酒的酵母。结果表明:在酵母添加量为0.2 g/L,SO_(2)质量浓度为60 mg/L,果胶酶添加量为0.1 g/L,发酵温度为24℃,糖添加量为12%的主发酵生产工艺条件下,最佳的发酵草莓酒的酵母为RV002,发酵得到的草莓酒感官评价最好。研究结果为草莓酒的生产提供了参考数据。In order to screen yeast suitable for strawberry wine brewing,five different Saccharomyces cerevisiae strains(L2323,BO213,F15,fruit wine yeast,RV002)were inoculated and fermented with the same process.The effects of different yeasts on the fermentation characteristics and physicochemical properties of strawberry wine were investigated,and the best yeast for strawberry wine fermentation was selected through sensory evaluation.The results showed that under the main fermentation conditions of 0.2 g/L yeast,60 mg/L SO_(2),0.1 g/L pectase,24℃fermentation temperature and 12%sugar,the best yeast was RV002 with which the sensory evaluation of strawberry wine was the best.The results provided reference data for the production of strawberry wine.

关 键 词：草莓酒 酿酒酵母 发酵特性 

分 类 号：TS262.7[轻工技术与工程—发酵工程]