食品科学

• 生物工程 • 上一篇    下一篇

甜橙果酒酵母筛选及发酵性能

罗佳丽,王雪莹,王孝荣,蒋和体   

  1. 西南大学食品科学学院,重庆 400715
  • 出版日期:2013-06-15 发布日期:2013-06-03

LUO Jia-li,WANG Xue-ying,WANG Xiao-rong,JIANG He-ti   

  1. College of Food Science, Southwest University, Chongqing 400715, China
  • Online:2013-06-15 Published:2013-06-03

摘要:

以甜橙果皮和甜橙果园土壤为分离源,共分离到138株酵母菌,经过三级筛选,获得两株适合酿造甜橙果酒的酵母菌S017和F076,经鉴定均为葡萄汁有孢汉逊酵母(Hanseniaspora uvarum),并对其发酵性能进行测试。结果表明:S017、F076的最适发酵温度及pH值分别为24、30℃及5.0、5.5;S017产酒精能力和降糖速率大于F076;与果酒干酵母发酵的酒样相比,两株菌株所发酵的酒样香气浓郁、口感醇厚,具有典型的甜橙果酒风味;S017发酵酒样香气种类多于其余酒样,且特征香气物质己酸乙酯、辛酸乙酯、苯乙醇含量明显高于其余酒样。综合各种性能表明,筛选的菌株S017更适合甜橙果酒的酿造。

关键词: 甜橙果酒, 酵母菌, 分离筛选, 鉴定, 发酵性能

Abstract:

A total of 138 yeast strains were isolated from sweet orange peel and orchard soil, after 3 screening cycles,
2 strains numbered as S017 and F076 were obtained and identified as Hanseniaspora uvarum, which were suitable for
the production of sweet orange wine. In addition, the fermentation properties of strains S017 and F076 were also studied.
The results showed that the optimal fermentation temperatures for S017 and F076 were 24 ℃ and 30 ℃, and the optimal
fermentation pH were 5.0 and 5.5, respectively. The alcohol-producing capacity and hypoglycemic speed of S017 were
better than those of F076. The aroma, taste and typicality of the wines fermented by S017 and F076 were superior to those
of the wine fermented by dry yeast. More aromatic components and high levels of ethyl hexanoate, ethyl octanoate and
2-phenylethanol were found in the wine fermented by S017 compared to those produced by other strains. Accordingly, strain
S017 was more suitable for brewing sweet orange wine because of its favorable properties.

Key words: sweet orange wine, yeast, separation and screening, identification, fermentation properties