不同菌株对“酥梨”和“晚秋黄梨”果酒发酵品质的影响  

Effects of Different Strains on Fermentation Quality of‘Crisp Pear’and‘Wanqiuhuangli’Pear Fruit Wine

作　　者：张四普[1] 牛佳佳[1] 鲁云风[2] 唐存多[2] 苗建银[3] ZHANG Si-pu;NIU Jia-jia;LU Yun-feng;TANG Cun-duo;MIAO Jian-yin(Horticulture Institute,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China;College of Life Science and Agricultural Engineering,Nanyang Normal University,Nanyang 451450,China;College of Food Science,South China Agricultural University/Functional Food Active Substance Key Laboratory of Guangdong Province,Guangzhou 510642,China)

机构地区：[1]河南省农业科学院园艺研究所,河南郑州450002 [2]南阳师范学院生命科学与农业工程学院,河南南阳451450 [3]华南农业大学食品学院/广东省功能食品活性物重点实验室,广东广州510642

出　　处：《江西农业学报》2022年第1期162-166,共5页Acta Agriculturae Jiangxi

基　　金：河南省大宗水果产业技术体系(S2014-11-G04)。

摘　　要：用6种发酵菌株R2、FR、DV10、EC1118、K1和QA23分别对“酥梨”和“晚秋黄梨”进行梨果酒发酵试验,结果表明:在25℃条件下,梨果酒主发酵一般6~7 d结束,主发酵3~4 d内pH值逐渐下降。对不同发酵梨果酒透光率、色差、酒精度、总酸含量、总糖含量和还原糖含量分别进行了测定。根据每种菌株发酵梨果酒口感和风味的综合评定结果可知,EC1118菌株比较适宜“酥梨”果酒发酵,而QA23菌株适宜“晚秋黄梨”果酒发酵。Six strains of R2,FR,DV10,EC1118,K1 and QA23 were used to study the fermentation of‘crisp pear’and‘Wanqiuhuangli’pear fruit wine.The results showed that under 25℃,the main fermentation of pear wine ended in 6~7 days,and the pH value of the main fermentation gradually decreased in 3~4 days.Light transmittance,color difference,alcohol content,total acid content,total sugar content and reducing sugar content of different fermented pear wine were determined.According to the comprehensive evaluation results of the taste and flavor of each strain,EC1118 strain was more suitable for the fermentation of crisp pear wine,and QA23 strain was more suitable for the fermentation of pear wine of‘Wanqiuhuangli’.

关 键 词：酥梨 晚秋黄梨 菌株 梨酒 发酵 

分 类 号：S661.2[农业科学—果树学]