不同酵母混合发酵对猕猴桃果酒品质的影响  

Effect of mixed fermentation with different yeasts on the quality of kiwi fruit wine

作　　者：黄义芬 肖辰 左勇 HUANG Yi-fen;XIAO Chen;ZUO Yong(College of Life Science,Sichuan Normal University,Chengdu 610101,Sichuan,China)

机构地区：[1]四川师范大学生命科学学院,四川成都610101

出　　处：《粮食与油脂》2024年第2期106-110,共5页Cereals & Oils

基　　金：四川省重点研发计划项目(2022YFN0056);四川省科技计划重点研发项目(2020YFN0149);四川省自然科学基金项目(2023NSFSC1204)。

摘　　要：将库德毕赤酵母、卡利比克迈耶氏酵母、有孢汉逊酵母分别与安琪酿酒酵母混合发酵制备猕猴桃果酒品,对不同混菌组合发酵过程中的理化指标、风味物质以及最终产品的感官特性进行分析比较。结果表明:卡利比克迈耶氏酵母与安琪酿酒酵母混合发酵制备的猕猴桃果酒感官评定结果最佳,其乙醇体积分数为10.25%±0.06%、还原糖含量为(2.07±0.01) g/L、总酸含量为(6.85±0.35)g/L、pH为3.60±0.07、总多酚含量为(756.11±58.97)mg/L、总黄酮含量为(98.40±10.07) mg/L。The kiwi fruit wine was prepared by mixed fermentation of Pichia kudriavzevi,Meyerozyma caribbica and Hansemaspora uvarum with Angel Saccharomyces cerevisiae.The physical and chemical in-dicators,flavor substances during fermentation process and sensory properties of the final product were analyzed and compared.The results showed that the kiwifruit wine produced by the mixed fermentation of Meyerozyma caribbica and Angel Saccharomyces cerevisiae was the best,with alcohol volume fraction of 10.25%±0.06%,reducing sugar content of(2.07±0.01)g/L,total acid content of(6.85±0.35)g/L,pH of 3.60±0.07,total polyphenol content of(756.11±58.97)mg/L,and total fla-vonoid content of(98.40±10.07)mg/L.

关 键 词：猕猴桃果酒 混菌发酵 风味物质 

分 类 号：TS255.46[轻工技术与工程—农产品加工及贮藏工程]