摘要
选择常用商业果酒酵母菌株KD、DV10、Q23、EC1118、安琪和H7Y7作为供试酵母菌株,以川蔗17为原料发酵生产甘蔗酒,通过分析发酵液中糖含量变化情况及酒精度、澄清度,比较不同菌株发酵特性,结果发现EC1118菌株发酵彻底,产酒能力最强,发酵后甘蔗酒的高级醇含量最低;H7Y7菌株发酵的甘蔗酒中酯类物质最高,为其他菌株的3~6倍;安琪酵母发酵液最易澄清,但其发酵后的甘蔗酒中甲醇含量为其他菌株的5倍以上。感官评分结果显示,不同酵母菌株发酵的甘蔗酒感官评分依次为H7Y7>EC1118>DV10>安琪酵母>Q23>KD。研究结果表明,供试酵母菌株中EC1118和H7Y7更适宜用于甘蔗酒酿造。
In order to screen yeast strains suitable for brewing sugarcane wine, the commonly used commercial fruit wine yeast strains KD, DV10, Q23, EC1118, Angel yeast and H7Y7 were selected as the tested yeast strains.Sugarcane wine was fermented by using sugarcane Chuanzhe 17 as raw material, and the sugar consumption, alcohol content and clarity of the fermentation liquid were analyzed.By comparing the fermentation characteristics of different yeasts found that EC1118 had the strongest sugar consumption and wine production capacity, and it also had the lowest alcohol production.The H7Y7 strain fermented sugarcane wine with the highest ester content, which is 3 to 6 folds than that of other strains.Using Angel yeast for sugarcane wine fermentation was easiest to clarify, but the methanol content of Angel yeast was 5 folds than that of other yeasts.Sensory scores showed that the sensory evaluation scores of different yeast fermented sugarcane wine were H7Y7>EC1118>DV10>Angel yeast>Q23>KD.Research indicates that The EC1118 and H7Y7 yeast strains were more suitable for sugar cane brewing.
作者
应静
游玲
冯学愚
王涛
邱树毅
YING Jing;YOU Ling;FENG Xue-yu;WANG Tao;QIU Shu-yi(School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China;College of Life Science and Food engineering, Key Laboratory of Fermentation Resources and Application at Universities of Sichuan Province, Yibin University, Yibin, Sichuan 644000, China;College of Chemistry and Life Science, Chengdu Normal University, Chengdu, Sichuan 611130, China)
出处
《食品与机械》
北大核心
2019年第5期21-25,31,共6页
Food and Machinery
基金
宜宾学院博士启动项目(编号:2016QD09)
酿酒生物技术及应用四川省重点实验室重点项目(编号:NJ2018-06)
关键词
甘蔗酒
酵母菌
筛选
风味物质
sugarcane wine
yeast strains
screening
volatile flavor substances