不同酿酒酵母对软枣猕猴桃果酒理化特性及抗氧化特性的影响  

Effect of Different Saccharomyces Cerevisiae on the Physicochemical Properties and Antioxidant Characteristics of Kiwiberry Wine

作　　者：温锦丽 曹炜玉 何艳丽[1] 王月 孙博位 路文鹏[1] WEN Jinli;CAO Weiyu;HE Yanli;WANG Yue;SUN Bowei;LU Wenpeng(Institute of Special Animal and Plant Sciences,Chinese Academy of Agricultural Sciences,Changchun 130112,China;Agricultural College,Yanbian University,Yanbian 133002,China)

机构地区：[1]中国农业科学院特产研究所,吉林长春130112 [2]延边大学农学院,吉林延边133002

出　　处：《食品科技》2023年第8期7-14,共8页Food Science and Technology

基　　金：吉林省科技发展计划项目(20200402085NC)。

摘　　要：选取9种广为使用的酿酒酵母(CEC01、CECA、NSD、MST、CM、DV10、BV818、D254、EC1118)酿制软枣猕猴桃果酒,通过对发酵过程中可溶性固形物的变化以及发酵结束后的基本理化指标、色泽指标、生物活性成分含量和抗氧化活性等指标进行测定分析,综合比较筛选出适合软枣猕猴桃果酒发酵的酿酒酵母。结果表明:酵母D254发酵速度快,酿制的果酒酒精度最高,残糖最低,但果酒的色泽、生物活性成分含量及抗氧化活性都较差;而酵母BV818发酵的软枣猕猴桃果酒色泽最优,并且能更好地保留软枣猕猴桃果酒的抗氧化性能。综合考虑,酵母BV818更适合软枣猕猴桃果酒的发酵。Nine kinds of widely used Saccharomyces cerevisiae(CEC01,CECA,NSD,MST,CM,DV10,BV818,D254,EC1118)were selected to brew kiwiberry wine.By analyzing the changes of soluble solids in the fermentation process,the basic physical and chemical indexes,color indexes,bioactive components content and antioxidant activity after the fermentation,the Saccharomyces cerevisiae suitable for kiwiberry wine fermentation was comprehensively compared and screened.The results showed that the fermentation speed of yeast D254 was fast,and the alcohol content of kiwiberry wine was the highest,and the residual sugar was the lowest,but the color,bioactive components content and antioxidant activity of fruit wine were poor.However,kiwiberry wine fermented by yeast BV818 has the best color and can better retain the antioxidant properties of kiwiberry wine.Therefore,yeast BV818 is more suitable for the fermentation of kiwiberry wine.

关 键 词：软枣猕猴桃果酒 酿酒酵母 理化指标 色泽 生物活性成分 抗氧化活性 

分 类 号：TS261.11[轻工技术与工程—发酵工程]