不同商用酿酒酵母发酵刺梨果酒品质的对比分析  

Comparative analysis of quality of Rosa roxburghii wine fermented by different commercialSaccharomyces cerevisiae

作　　者：张小勤 苏豪 李东 安焱林 蒋思峡 张丰 ZHANG Xiaoqin;SU Hao;LI Dong;AN Yanlin;JIANG Sixia;ZHANG Feng(The Department of Food Science and Engineering,Moutai Institute,Zunyi 564507,China)

机构地区：[1]茅台学院食品科学与工程系,贵州遵义564507

出　　处：《中国酿造》2024年第6期200-205,共6页China Brewing

基　　金：遵义市科技与大数据局、茅台学院市校联合科技研发资金项目(遵市科合HZ字(2023)117号);茅台学院高层次人才科研启动经费项目(mygccrc[2022]092);遵义市科技局、茅台学院联合科技研发资金项目(遵市科合HZ字[2020]322号);贵州省教育厅工程研究中心(黔教合KY字[2020]022);中央引导地方技术创新专项资金项目(黔科中引地[2019]4006)。

摘　　要：为了筛选适合刺梨果酒酿造的商用酿酒酵母(Saccharomyces cerevisiae),以刺梨原汁为原料,采用3种商业酿酒酵母(安琪葡萄酒活性干酵母BV818、酿酒酵母ST、安琪葡萄酒果酒酵母SY)单菌发酵制备刺梨果酒,测定其发酵过程中的酒精度及残糖、总酸、总酯含量,采用气相色谱-质谱(GC-MS)检测酒中的挥发性风味成分。结果表明,在刺梨果酒发酵过程中,酵母BV818发酵能力较强,其残糖含量较低(8.6°Bx),酒精度较高(12.6%vol),降酸效果明显,其发酵果酒总酸含量为6.9 g/L,总酯含量为0.13 g/L,甲醇含量较低(9 mg/L)。GC-MS分析表明,酵母BV818发酵的刺梨果酒中挥发性风味成分共检出23种,其中,酯类11种、醇类7种、酸类3种、醛酮类2种;其挥发性风味成分含量最高(7.37 mg/L),尤其是辛酸乙酯、肉桂酸乙酯含量较高,分别为0.19 mg/L、0.12 mg/L。In order to screen the commercial Saccharomyces cerevisiae suitable for Rosa roxburghii wine brewing,using R.roxburghii juice as the raw material,R.roxburghii wine was prepared by single fermentation with 3 commercial S.cerevisiae(Angel wine active dry yeast BV818,S.cerevisiae ST and Angel wine-fruit wine yeast SY).The alcohol content,residual sugar,total acid and total ester contents of the wine were determined during the fermentation,and the volatile flavor components in wine were detected by GC-MS.The results showed that yeast BV 818 had stronger fermentation ability,lower residual sugar content(8.6°Bx),higher alcohol content(12.6%vol),and obvious acid reducing effect.The total acid content of the wine fermented by the strain yeast BV 818 was 6.9 g/L,the total ester content was 0.13 g/L,and the methanol content was lower(9 mg/L).GC-MS analysis showed that there were 23 volatile flavor components in R.roxburghii wine fermented by yeast BV818,including 11 esters,7 alcohols,3 acids,2 aldoketones.The contents of volatile flavor components were the highest(7.37 mg/L),especially the contents of ethyl capylate and ethyl cinnamate were higher,which were 0.19 mg/L and 0.12 mg/L,respectively.

关 键 词：刺梨果酒 商用酿酒酵母 发酵 香气成分 理化指标 

分 类 号：TS261.1[轻工技术与工程—发酵工程]