分离自野生猕猴桃的酿酒酵母A12-2和BL20对猕猴桃酒品质的影响  

Effects of Saccharomyces cerevisiae A12-2 and BL20 Isolated from Wild Kiwifruit on Quality of Kiwifruit Wine

作　　者：朱静 杨晓聪 陈亚蓝 王闪闪 ZHU Jing;YANG Xiaocong;CHEN Yalan;WANG Shanshan(College of Food Science,Xinyang Agriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000

出　　处：《食品工业科技》2022年第22期31-38,共8页Science and Technology of Food Industry

基　　金：河南省重点研发与推广专项(科技攻关)项目(212102110314);信阳农林学院2019年度学校青年基金项目(2019LG009)。

摘　　要：为明确发酵野生猕猴桃果酒的优势酵母,以猕猴桃为原料,采用前期分离的野生猕猴桃酿酒酵母A12-2、BL20及两种商用酵母为发酵剂,在相同试验条件和工艺下,通过对比前发酵和后发酵过程中猕猴桃酒总酸、酒精度、V_(C)、挥发性香气成分等理化指标及感官评价得分,分析野生猕猴桃酿酒酵母A12-2、BL20酿造猕猴桃果酒的产品特性。结果表明:与商用酵母相比,野生猕猴桃酿酒酵母A12-2和BL20的发酵能力优于商用酵母,其中,野生猕猴桃酿酒酵母BL20酿造的果酒V_(C)含量最高、风味最优。野生猕猴桃酿酒酵母BL20酿造的猕猴桃果酒:总酸为18.16 g/L,可溶性固形物为8.5°Brix,V_(C)含量为95.4 g/L,pH为3.72,酒精度为13.7%vol,所测正己酸乙酯、丁酸乙酯、乙酸丁酯、乳酸乙酯和正己醇含量分别为1.80、28.5、0.25、2.00和1.66 mg/L,感官评价得分为86。初步判定野生猕猴桃酿酒酵母BL20更适于酿造猕猴桃果酒。Using kiwifruit as raw material,the dominant yeast for fermenting wild kiwifruit wine was identified.The wines were fermented by obtained Saccharomyces cerevisiae(S.cerevisiae)A12-2 and BL20 and two commercial yeasts,respectively.Their experimental conditions and processes were the same.The product characteristics of wild kiwifruit wines fermented by S.cerevisiae A12-2 and BL20 were analyzed by the physicochemical properties,including total acid,alcohol content,V_(C),volatile aroma components and sensory evaluation scores,during pre-and post-fermentation.The results showed that compared with the commercial yeasts,the fermentation abilities of S.cerevisiae A12-2 and BL20 were better,especially the kiwifruit wine fermented by BL20 with the most content of V_(C) and the best flavor.Its contents of total acid,soluble solid,V_(C),pH,alcohol were 18.16 g/L,8.5°Brix,95.4 g/L,3.72,13.7%vol,respectively.The contents of ethyl hexanoate,ethyl butyrate,butyl acetate,ethyl lactate and hexanol were 1.80,28.5,0.25,2.00 and 1.66 mg/L,respectively.The score of sensory evaluation was 86.It was preliminarily indicted that S.cerevisiae BL20 from wild kiwifruit is more suitable for fermenting kiwifruit wine.

关 键 词：酿酒酵母 商用酵母 猕猴桃果酒 理化指标 感官评价 

分 类 号：TS261.1[轻工技术与工程—发酵工程]