大枣果酒发酵剂的筛选及发酵条件优化

Screening for Starter Culture and Optimization of Fermentation Conditions to Produce Chinese Jujube Wine

以大枣果浆为原料,酒精度、感官评分、抗氧化性等为指标,从6种酿酒酵母(BO2B、X16、F33、EC-118、帝伯士、FX10)筛选适合大枣果酒酿制的发酵剂,并对该发酵剂的发酵条件进行优化。对比分析6种发酵剂发酵过程中及发酵后大枣果酒的品质变化,发现F33酵母发酵能力强,适合制作大枣果酒。以感官评分为指标,采用正交试验法优化F33发酵条件,结果表明:发酵温度是影响大枣果酒感官品质的最主要因素,其次是发酵时间,两者均达到显著水平;第三是酵母接种量,最小是初始pH值,且后两者不显著。接种量0.6 g/L、初始pH4.0、26℃下发酵7 d,经验证试验,所得大枣果酒感官评分为90.2分,酒精度9.0%vol,说明此条件为F33酵母菌的最佳发酵条件。

Suitable starter cultures for Chinese jujube wine were screened for from among six strains of Saccharomyces cerevisiae:BO2B,X16,F33,EC-118,Tibers,and FX10,and optimal fermentation conditions using the suitable starter culture were determined.The performance of six types of starter culture during fermentation,and the quality of the resulting Chinese jujube wine were analyzed and compared using jujube pulp as raw material,and using alcohol content,sensory evaluation,and antioxidant properties as indices.F33 yeast had strong fermentation capability,and was suitable for making Chinese jujube wine.Orthogonal testing was used to optimize fermentation conditions for F33 yeast,using sensory evaluation as the optimization parameter.Fermentation temperature was the major factor impacting Chinese jujube wine quality,followed by fermentation time.Both reached significant levels.The third most significant factor was quantity of yeast added,and the last was initial pH value.These latter two were not significant.After verification,optimal fermentation conditions using F33 yeast were:0.6 g/L added yeast,initial pH 4.0,temperature 26℃,fermentation time,7 d.Under these conditions,Chinese jujube wine with an alcohol content of 9.0%by volume,and a sensory evaluation score of 90.2 was obtained.