不同酵母对蜂蜜酒抗氧化成分的影响

Evaluation of different saccharomyces cerevisiae strains on the antioxidant ingredients of mead

分别采用5种商业活性干酵母酿造蜂蜜酒,研究其对酒中总黄酮和总酚含量的影响。结果表明,不同单菌和混菌发酵对蜂蜜酒中总黄酮和总酚含量影响较大,其中单菌以EC1118最佳,混菌以EC1118和BO213按1:1比例添加最佳,且效果优于单菌。

5 different commercial saccharomyces cerevisiae strains were used respectively, to study their effects on the antioxidant ingredients of mead. Results showed that the total flavonoid and total phenolic contents of mead fermented by different single and mixed yeast strains were quite different, with the single yeast strain EC1118 among them the best, and in the mixing processing, EC1118/BO213（1：1） was the best, and better than the strain EC1118.