不同酵母菌发酵对猕猴桃果酒品质的影响

Effect of different yeasts on the quality of kiwifruit wine

该研究以四川省苍溪县地区所产的红心猕猴桃为原料,在同一实验条件(带皮破壁)下经7种不同酵母菌(AU、BA、BV、EC、FR、MA、RW)发酵得到不同猕猴桃果酒,利用色度仪、电子鼻、电子舌等对猕猴桃果酒的色泽、风味、滋味等进行分析;使用主成分分析法(PCA)和非加权组平均法(UPGMA)评价猕猴桃果酒的整体品质。结果表明,不同酵母菌发酵制得的猕猴桃果酒整体品质存在显著性差异(P<0.05)。酵母菌AU、MA发酵的猕猴桃果酒具有良好的色泽,酵母菌BV发酵的猕猴桃果酒在气味和滋味上表现较为优异,可为猕猴桃果酒酵母菌的选择提供参考。

Using red kiwifruit from Cangxi County of Sichuan Province as raw material, the different kiwifruit wines were produced by seven different yeasts(AU, BA, BV, EC, FR, MA and RW) fermentation under the same experimental conditions(broken wall with skin). The color, flavor and taste of kiwifruit wine were analyzed by colorimeter, electronic nose and electronic tongue, and the overall quality of kiwifruit wine was evaluated by principal component analysis(PCA) and unweighted pair-group method with arithmetic means(UPGMA). The results showed that there were significant differences in the overall quality of kiwifruit wine fermented by different yeasts(P<0.05). The kiwifruit wine fermented by yeast AU and MA had good color, and the kiwifruit wine fermented by yeast BV had better odor and taste, which could provide a reference for the selection of kiwifruit wine yeast.