酿酒酵母与毕赤酵母协同作用对山楂酒发酵的影响  

Effect of Synergistic of Saccharomyces Cerevisiae and Pichia Pastoris on The Fermentation of Hawthorn Wine

作　　者：周枫 曹蒙 范玉飞 靳羽慧 邢淑婕 李建芳 ZHOU Feng;CAO Meng;FAN Yufei;JIN Yuhui;XING Shujie;LI Jianfang(Food College,Xinyang Agriculture and Forestry College,Xinyang 464000,China;Key Laboratory of Food Microbiology,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000 [2]信阳市食品微生物重点实验室,河南信阳464000

出　　处：《食品科技》2023年第8期1-6,共6页Food Science and Technology

基　　金：河南省高等学校重点科研项目(22B550015)。

摘　　要：为研究2种酵母协同对发酵酒品质差异的影响,采用毕赤酵母甘油菌种ACCC20026和酿酒酵母FX102种酵母进行比例混合,协同发酵山楂酒。通过分析山楂酒发酵过程中的发酵速率、残糖量、柠檬酸含量、酒精度、pH值及总酸的变化,结合感官评价进行发酵酒品质分析。结果表明:在酒精体积分数为5%~6%时,毕赤酵母生长受到明显抑制;当FX10与毕赤酵母双菌比为1:1时,发酵速率最快,且发酵第6天时,酒液中柠檬酸含量降幅最大,为21 mmol/L;在发酵第11天时酒液酒精度即可达到预期酒度(11%(V/V)),此时酒体丰富、色泽艳丽、香气浓郁,感官评分最高,显著优于FX10单菌发酵。由此可知,酿酒酵母和毕赤酵母以1:1混合发酵在缩短山楂酒发酵周期的同时,可明显提升山楂酒的风味。In order to study the quality difference of fermented wine caused by two kinds of yeast,in this experiment,the glycerin strain ACCC20026 of Pichia pastoris and Saccharomyces cerevisiae FX10 were proportionally mixed to coordinate the fermentation of hawthorn wine.The fermentation rate,residual sugar content,citric acid content,alcohol content,pH value and total acid of hawthorn wine during fermentation were analyzed,and the quality of fermented wine was evaluated by sensory evaluation analyze.The results showed that the growth of Pichia pastoris was inhibited obviously when the alcohol concentration was 5%(V/V)–6%(V/V).When the ratio of FX10 to Pichia pastoris was 1:1,the fermentation rate was the fastest,and on the 6th day of fermentation,the citric acid content in wine dropped the most,to 21 mmol/L.On the 11th day of fermentation,the wine can reach the expected alcohol degree(11%(V/V)).At this time,the wine is rich in body,beautiful in color,rich in aroma,and has the highest sensory score,which is significantly better than the single strain fermentation of FX10.In conclusion,the fermentation of Saccharomyces cerevisiae and Pichia pastoris at 1:1 can shorten the fermentation cycle of hawthorn wine,and improve the flavor of hawthorn wine significantly.

关 键 词：山楂酒 酿酒酵母 毕赤酵母 协同发酵 

分 类 号：TS261.11[轻工技术与工程—发酵工程]