5株酿酒酵母对海棠果酒品质的影响

Effects of 5 Saccharomyces cerevisiae on the quality of crab apple wine

分别利用5株酿酒酵母(Saccharomyces cerevisiae)RC212、TOP15、71B、DV10、CY3079发酵海棠果制备海棠果酒,并对其基本理化指标、生物活性成分含量及挥发性香气成分种类与含量进行分析。结果表明,5种海棠果酒除残糖量偏高外,其他理化指标均达到发酵酒的要求。酵母菌71B、RC212发酵的海棠果酒中生物活性物质含量较高。通过气质联用(GC-MS)法共检测到62种挥发性物质,不同酵母发酵的海棠果酒的香气成分存在差异,5种海棠果酒中共有挥发性物质为34种,主要香气成分包括乙酸乙酯、己酸乙酯、辛酸乙酯、癸酸乙酯、异丁醇、异戊醇、苯乙醇。其中,酵母菌71B发酵的海棠果酒中挥发性物质含量最高,为267.02 mg/L。

The crab apple wine was prepared by the fermentation of crab apple with 5 kinds of Saccharomyces cerevisiae RC212, TOP15, 71B, DV10 and CY3079, respectively. The basic physical and chemical indexes, bioactive components contents, the types and contents of volatile aroma components of 5 kinds of crab apple wines were analyzed. The results showed that except for the high residual sugar content, the other physical and chemical indexes of 5 kinds of crab apple wines all met the requirements of fermented wine. The bioactive components contents in crab apple wines fermented by yeasts 71B and RC212 were higher. 62 kinds of volatile substances were determined by GC-MS method, and the aroma components in crab apple wines fermented by different yeasts were different. 34 kinds of volatile substances were common in 5 kinds of crab apple wines and the main aroma components including ethyl acetate, ethyl caproate, ethyl caprylate, decanoic acid ethyl ester, isobutyl alcohol, isoamyl alcohol, phenylethyl alcohol. Among them, the contents of volatile substances in crab apple wine fermented by yeast 71B were high and the content was 267.02 mg/L.