冰梨酒酿酒酵母的筛选

Screening of Saccharomyces cerevisiae for ice pear wine brewing

以鸭梨为原料,榨汁后经冷冻浓缩制成浓缩梨汁(即冰梨汁),接入酿酒酵母(Saccharomyces cerevisiae),在15℃下进行低温酒精发酵酿制成冰梨酒。通过比较8株酿酒酵母的发酵性能,及其所酿冰梨酒的理化指标、有机酸含量和感官品质,最终确定酿酒酵母R2为酿制冰梨酒的适宜菌种。该酵母生长繁殖快、降糖和产酒精能力强、发酵性能优良;酿出的冰梨酒酒香和谐,果香纯正,口感甜美醇厚、柔和爽口,具有冰梨酒特有的风味。

The ＂Ya＂ pear, as the raw material, was squeezed and frozen concentrated into pear juice （ice pear juice）, and then the concentrated juice was inoculated Saccharomyces cerevisiae and alcohol fermentation happened at low temperature （15 ℃）. Through comparing the fermentation per- formances of eight S. cerevisiae and the physicochemical indexes, organic acids contents and sensory quality of ice pear wine brewed by eight yeast strains, the S. cerevisiae R2 was finally identified as the optimal yeast strain for ice pear wine brewing. The strain R2 had the characteristics of rapid growth, strong sugar-reducing and alcohol-producing capacity and excellent fermentation performances. The ice pear wine had sweet and full-bodied tastes with mellow and elegant fruit aroma, and showed typical flavor of ice pear wine.