Screening of low-alcohol mulberry wine yeast and optimization of fruit wine fermentation process
In order to solve the problems of weak aroma and thin taste of low-alcohol mulberry wine,fruit wine was prepared by grain-fruit blending method using mulberry and malt as main raw materials.Using sensory score and physicochemical indexes of the fruit wine as the evaluation indexes,the yeasts suitable for fermentation of low-alcohol mulberry wine was screened.The fermentation process of the fruit wine was optimized by single factor and orthogonal tests,and the flavor substances in the fruit wine were detected by GC-MS.The results showed that Saccharomycopsis fibuligera N4 was the most suitable strain for the fermentation of low-alcohol mulberry wine,and the fermented wine was more typical in terms of aroma and taste.The optimal fermentation conditions were as follows:fermentation temperature 26 ℃,inoculum 3.0％,initial sugar content 16 °Bx,and the vol-ume ratio of mulberry pulp to wort 4∶1.Under these conditions,the sensory score of the low-alcohol mulberry wine was 89.82,the alcohol content was 5.6％vol,the soluble solids was 6 °Bx,and the reducing sugar content was 2.21 g/L.The body was reddish purple,with the typical aroma of mulberry fruit wine,slightly malt aroma,and rich,coordinated and comfortable mouthfeel.The results of the GC-MS analysis showed that a total of 37 kinds of volatile flavor substances were detected,including phenylethanol with rose-like aroma,amyl acetate with banana aroma,and pineapple ketone with pineapple aroma,and other flavor substances.The study had a certain reference value for improving the quality of low-alcohol mulberry fruit wine.
low-alcohol mulberry wineyeastfermentation process optimizationvolatile flavor components
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维普
