关键词: 酵母菌, 草莓酒, 发酵特性, 香气成分

Abstract:

Yeast strains D, E and H were separated and selected from strawberry broth after spontaneous fermentation. Strain A, Saccharomyces cerevisiae was used as the control. The major flavor components of strawberry wines fermented by various strains were analyzed using gas chromatography. The fermentation characteristics of various strains were compared according to the measurement of degradation rate of reducing sugar, ethanol-producing ability, acid production and sensory quality. The results showed that strain A had the highest ability to produce ethanol and the wine produced by strains H or D exhibited better flavor. Strain H had better fermentation characteristics, which could provide a final reducing sugar content reduced to 18.3 g/L and 12.92% ethanol content in the wine fermented by it. Meanwhile, the contents of isobutyl alcohol, isoamyl alcohol, ethyl lactate and β-phenethyl alcohol in the wine fermented by strain H were higher than those of the wines produced by other strains. Moreover, the wine fermented by strain H exhibited clear and bright color, pure taste and classical flavour style of strawberry wine.

Key words: yeast strain, strawberry wine, fermentation characteristic, flavor component