摘要
研究了3株酵母菌在蓝莓酒发酵过程中的生长速率、总糖、总酸和酒精度等理化指标的变化规律,并对蓝莓酒进行感官评定,筛选出酿造蓝莓酒的优良菌株。结果表明,酿酒酵母1203生长繁殖快,酸度小,降糖和产酒精能力强。其果汁发酵结束后总糖为5.6 g/L,总酸8.37g/L,酒精度12.2%vol,感官评分得分93分。确定酿酒酵母1203为蓝莓酒酿造的优良菌株。
The change regularity of physicochemical items,including total sugar,total acidity and alcohol degree of 3 yeasts in blueberry wine were investigated.The blueberry wines produced by the 3 yeasts were evaluated by sensory in order to select excellent strain for blueberry wine production.The results showed that Saccharomyces Cerevisia 1203 grew fast with low degree of acidity,excellent ability of reducing sugar and producing alcohol.After fermentation of Saccharomyces Cerevisia 1203,the total sugar,reducing sugar,total acidity and alcohol degree of blueberry juice were 5.6 g/L,8.0 g/L,and 12.2%,respectively.The sensory score of the produced bluberry wine was 93.It was confirmed that Saccharomyces Cerevisia 1203 was a good candidate for blueberry wine brewing.
出处
《食品科技》
CAS
北大核心
2010年第6期50-53,共4页
Food Science and Technology
基金
公益性行业科研专项(nyhyzx07-028,2006-G25)
吉林省科技厅重点项目(20075013)
国家林业局林业产业化项目(2130221)
关键词
蓝莓酒
酵母
发酵
blueberry wine
yeast
fermentation
