三种酵母发酵桑葚果酒的理化性状和感官质量分析

Study on Physicochemical Properties and Sensory Quality Analyze of Mulberry Wine of Three Kinds of Yeast Fermentation

发酵产物的品质在很大程度上和所用酵母的性能有关,以烟台牟平大食桑葚鲜果为原料,用三种不同的酿酒酵母在18℃~20℃条件下进行发酵实验并对发酵中的关键因素进行控制,获得桑葚原酒,通过对桑葚酒理化指标、多酚物质含量及感官分析,实现优良酵母的筛选。结果表明:CECA菌种的产酒精能力、发酵速度、感官品评都优于ES488菌种、红果香菌种;ES488菌种在发酵过程中总酚含量的积累具有明显优势。

The fermentative quality of fruit wine largely depends on the charaeteristies of yeast,using Muping Dashi red mulberry of Yantai as raw material. Three varieties of brewing yeasts were chosen to undertake ferrnentation experiments under the temperature 18~20° C and controlled the key points. By analyzing physicochemical Properties,polyphenols’ content and sensory quality of mulberry wine,I selected the excellent yeast. The research results indicated that compared with ES488 and ENARTIS FERM RED FRUIT bacterial species,CECA bacterial speice was superior in alcohol-producing,fermenting speed and sensory test. ES488 bacterial has great advantage in accumulating polyphenols in the fermentation.