不同酵母对甘蔗甜茶酒品质的影响  

Effect of Different Yeast on Quality of Sugarcane Sweet Tea Wine

作　　者：陈碧[1,2] 陈思柳 冼霄霄 黄芳丽 郭松 CHEN Bi;CHEN Siliu;XIAN Xiaoxiao;HUAN Fangli;GUO Song(College of Biotechnology and Food Engineering,Guangxi Science and Technology Normal University,Laibin 546199,China;Key Laboratory for The Green and Efficient Production Technology of Sugarcane,Guangxi Science&Technology Normal University,Laibin 546199,China)

机构地区：[1]广西科技师范学院生物与食品工程学院,广西来宾546199 [2]广西科技师范学院糖料蔗绿色高效生产技术重点实验室,广西来宾546199

出　　处：《食品科技》2025年第2期19-27,共9页Food Science and Technology

基　　金：广西科技基地与人才专项(桂科2021AC19423);来宾市科学研究与技术开发计划项目(来科转220905);国家级大学生创新创业训练项目(202311546002);广西科技师范学院壮瑶药品质生物学重点实验室项目(GXKSKYPT2021007);广西科技师范学院大学生科研基金项目(GXKS2023DXSB008);广西科技师范学院科研基金项目(GXKS2023ZDB010);广西高等教育本科教学改革工程项目(2022JGZ174)。

摘　　要：为筛选适宜甘蔗甜茶酒加工的优良酵母,选取安琪RW、SY、拉曼德、今酿多菌种发酵果酒曲和力克黄酒曲共5种酵母进行发酵,比较不同酵母的发酵动力、色差、理化指标和5-羟甲基糠醛,采用氨基酸仪测定氨基酸含量,鉴定游离氨基酸的组成及呈味氨基酸特性分析,对各项指标进行主成分分析与综合评价。结果表明:力克发酵最充分,理化指标良好和5-羟甲基糠醛较低,酒样鲜味、甜味和芳香族氨基酸含量丰富。通过主成分分析提取3个主成分,累计方差贡献率为87.873%,能较好体现甘蔗甜茶酒的综合品质,排名从高到低依次为拉曼德、力克、今酿、RW、SY。结合感官评价和非酶褐变程度,力克为适宜甘蔗甜茶酒酿造的酵母。In order to identify the optimal yeast for processing sugarcane sweet tea wine,five strains were selected for fermentation:Angel RW,SY,Lallemand,Jinniang multi-strain fermented fruit wine yeast,and LIKE Rice Wine Yeast.The fermentation power,color difference,physicochemical indicators,and 5-hydroxymethylfurfural(5-HMF)content were compared among these yeasts.Amino acid content was measured using an amino acid analyzer to determine the composition and flavor characteristics of free amino acids.Principal component analysis(PCA)and comprehensive evaluation were conducted on various indicators.The results indicated that LIKE achieved the most thorough fermentation,exhibited favorable physicochemical indicators,and had lower 5-HMF content,samples having the abundant umami,sweet and aromatic amino acid content.Through PCA,three principal components were extracted,with a cumulative variance contribution rate of 87.873%,effectively reflecting the comprehensive quality of sugarcane sweet tea wine.The ranking from highest to lowest was Lallemand,LIKE,Jinniang,RW,and SY.Combining sensory evaluation and non-enzymatic browning analysis,LIKE was identified as the most suitable yeast for brewing sugarcane sweet tea wine.

关 键 词：甘蔗甜茶酒 酵母 呈味分析 主成分分析 

分 类 号：TS262.91[轻工技术与工程—发酵工程]