三种酵母对无籽刺梨果酒品质的影响

Effects of Three Kinds of Yeast on the Quality of Seedless Rosa sterilis Fruit Wine

为寻找一种最佳的无籽刺梨果酒酿酒酵母,采用气相色谱仪测定活性酿酒酵母、M05活性贝酵母、戴尔有孢圆酵母等3种酿酒酵母在无籽刺梨果酒发酵过程中的CO2产量,然后采用高效液相色谱法(HPLC)对乙醇、丙三醇、乙酸、乳酸、丁二酸、柠檬酸等次生代谢产物进行了定量测定,经感官指标对3种酵母发酵产品进行了综合分析。研究结果表明,10 d发酵过程中,M05活性贝酵母总共有27.42 g CO2产生,活性酿酒酵母CO2产量为21.83 g,戴尔有孢圆酵母CO2产量为20.07 g,说明M05活性贝酵母在无籽刺梨果酒发酵过程中活性最大,可以缩短发酵时间。除乙醇产量外,M05活性贝酵母在无籽刺梨果酒发酵过程中,丙三醇、乙酸、乳酸、丁二酸、柠檬酸含量均比活性酿酒酵母、戴尔有孢圆酵母高,说明采用M05活性贝酵母进行无籽刺梨果酒发酵后,其产品品质在理化性质上明显优于采用活性酿酒酵母、戴尔有孢圆酵母发酵的产品。M05活性贝酵母发酵的无籽刺梨果酒经陈酿后,具有和谐的无籽刺梨果香,陈酿的橡木香,醇和的酒香,幽雅浓郁,口味醇和、甘洌、沁润、细腻、丰满、绵柔。

In order to find the best S.cerevisiae for the production of seedless Rosa sterilis fruit wine, three kinds of yeast including active S.cerevisiae, M05 active Sacharomyces bayanus, and Torulaspora debrueckii were used in the experiments, and their CO2 yield in the fermentation process were measured by GC, then their secondary metabolite（including ethanol, glycerol, acetic acid, lactic acid, succinic acid and citric acid） were measured by HPLC, and the color, luster, taste of the produced wine products were analyzed by sensory index. The results showed that, in 10 d fermentation process, M05 Saccharomyces bayanus was more dynamic than S.cerevisiae and Torulaspora debrueckii（27.42 g CO2 yield for M05 Saccharomyces bayanus, 21.83 g CO2 yield for S.cerevisiae, and 20.07 g CO2 yield for Torulaspora debrueckii）, it could shorten the fermentation time, besides, it could produce more glycerol, acetic acid, lactic acid, succinic acid and citric acid, and the physiochemical properties of the wine fermented by M05 Saccharomyces bayanus were evidently better than that fermented by S.cerevisiae and Torulaspora debrueckii. The wine fermented by M05 Saccharomyces bayanus had pleasant aroma after aging（seedless Rosa sterilis aroma, aging oak aroma,mellow wine aroma） and enjoyable taste（clean, exquisite and soft taste）.