不同酵母对桑果酒的理化性质、抗氧化活性及感官的影响  

Effects of Different Yeasts on Physicochemical Properties,Antioxidant Activity and Sensory Properties of Mulberry Wine

作　　者：黄杰 余莉 邓秋冬 韦璐 潘嫣丽 郑博强 李绍波 HUANG Jie;YU Li;DENG Qiudong;WEI Lu;PAN Yani;ZHENG Boqiang;LI Shaobo(Guangxi Vocational University of Agriculture,Nanning,Guangxi 530007,China;Hezhou University,Hezhou,Guangxi 542899,China)

机构地区：[1]广西农业职业技术大学,广西南宁530007 [2]贺州学院,广西贺州542899

出　　处：《广西农学报》2024年第3期73-81,共9页Journal of Guangxi Agriculture

基　　金：自治区级/广西农业职业技术大学生创新创业训练计划项目(202316205031);广西农业科技自筹经费项目(2202230);广西农业职业技术大学横向项目(HX2301)。

摘　　要：测定不同酵母发酵桑果酒的品质指标,旨在明确不同酵母发酵对桑果酒品质的影响,为提高桑果酒品质提供科学依据。研究以新鲜桑果为实验原材料,选用安琪香霸复合功能菌发酵、安琪活性干酵母BV818以及两种酵母(1∶1)复合发酵等三种发酵酵母,通过测定和分析不同酵母发酵的桑果酒的各项品质指标,进而对桑果酒的品质进行分析,从而确定合适的发酵酵母。通过三种发酵酵母所制得的酒样酒精度均在11.30%vol以上;复合发酵组(MG)的DPPH清除率和ABTS+清除率分为75.65%和96.65%,总花青素含量为64.10 mg/L,均高于酵母BV818发酵组(BG);此外,复合发酵组(MG)酒样的总酚含量为2.28 mg/L,黄酮含量为1.98 mg/L,是三种发酵酵母所制得的酒样中总酚和黄酮的含量最高,且其感官评价总分为三者中最高。由实验可知,与单一酵母发酵相比,复合酵母发酵更适合桑果酒发酵,这也将有益于人们对桑果酒的发酵研究。To determine the quality indexes of mulberry fruit wine fermented by different yeasts,in order to clarify the influence of different yeasts on the quality of mulberry fruit wine,and to provide a scientific basis for improving the quality of mulberry fruit wine.With fresh mulberry fruit as raw material,three kinds of fermentation yeast,namely Angel Xiangba complex functional bacteria fermentation,Angel active dry yeast BV818,and a composite fermentation of two kinds of yeast(1:1),were selected to measure and analyze the quality indexes of mulberry fruit wine fermented by different yeasts,and then analyze the quality of mulberry fruit wine,so as to determine the suitable fermentation yeast.The alcohol content of the samples prepared by three kinds of yeast was above 11.30%vol.The DPPH clearance and ABTS+clearance in the complex fermentation group(MG)were 75.65%and 96.65%,and the total anthocyanin content was 64.10 mg/L,which were higher than those in the yeast BV818 fermentation group(BG).In addition,the total phenolic content and flavonoid content of the composite fermentation group(MG)wine sample were 2.28 mg/L and 1.98 mg/L,which were the highest among the three fermentation yeasts,and the total score of sensory evaluation was the highest among the three.Compared with single yeast fermentation,complex yeast fermentation is more suitable for mulberry wine fermentation,which will also be beneficial to the fermentation research of mulberry wine.

关 键 词：桑果酒 抗氧化 复合发酵 感官评价 

分 类 号：R284.2[医药卫生—中药学]