酵母对香蕉蒸馏酒品质影响及香气成分研究

Effects of Yeast on the Quality of Banana Distillation Wine and Aroma Component

采用5种酿酒酵母:W15、EC1118、S7、L45、71B进行香蕉浆发酵与蒸馏得到香蕉蒸馏酒。通过对比果酒的酒精度、糖、酸以及蒸馏酒的部分理化指标包括总酸、总酯、香气成分,结合感官评价,筛选出最佳的香蕉蒸馏酒生产用酵母为EC1118,其发酵的原酒酒精度可达15.16°,蒸馏后清亮透明,果香、醇香协调,香蕉香浓郁优雅,入口柔顺绵软,酒体醇厚。具有乙酸乙酯为主体的清雅、谐调的香气和辛酸乙酯的典型香蕉味。

Banana brandy was generated by the distillation and fermentation of banana pulp. Five yeast strains 0grl5, EC1118, S7, IAS, 71B） were used in the experiment to screen the best one for banana brandy production through contrast experiments and results evaluation. Actually, the optimal yeast to produce banana brandy is EC 1118 through the comparing with the alcoholic strength, sugar and acid of the banana wine as well as the typical properties including total acids, total esters and aromatic components of brandy besides the sensory evaluation. The alcohol content of base wine fermented by such strain could reach up to 15.16° . After distillation, the brandy body is limpid and transparent, wine smell is pure and mild, entrance foam, also with the coordination of fruity and bouquet. Moreover, the brandy has harmonious aroma and the specific flavor of banana.