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不同商用酿酒酵母发酵刺梨果酒品质的对比分析

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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。
Comparative analysis of quality of Rosa roxburghii wine fermented by different commercial Saccharomyces cerevisiae
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 fermenta-tion 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.

Rosa roxburghii winecommercial Saccharomyces cerevisiaefermentationaroma componentphysicochemical indicator

张小勤、苏豪、李东、安焱林、蒋思峡、张丰

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茅台学院食品科学与工程系,贵州遵义 564507

刺梨果酒 商用酿酒酵母 发酵 香气成分 理化指标

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茅台学院高层次人才科研启动经费项目遵义市科技局、茅台学院联合科技研发资金项目贵州省教育厅工程研究中心中央引导地方技术创新专项资金项目

遵市科合HZ字2023117号mygccrc[2022]092遵市科合HZ字[2020]322号黔教合KY字[2020]022黔科中引地[2019]4006

2024

10.11882/j.issn.0254-5071.2024.06.031

中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子：0.759
ISSN：0254-5071
年,卷(期)：2024.43(6)
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