摘要
为研究非酿酒酵母在红肉苹果酒酿造中的作用并筛选出适宜的非酿酒酵母,本研究采用东方伊萨酵母、季也蒙有孢汉逊酵母和发酵毕赤酵母为试验菌,与酿酒酵母混合发酵制备红肉苹果酒,分析发酵酒液的香气和抗氧化能力,并对酒体进行感官评价。结果表明,与单纯酿酒酵母组发酵相比,添加东方伊萨酵母组能够提高发酵酒液的自由基清除能力,提高红肉苹果酒酯类物质的种类(23种),酯类含量是单纯酿酒酵母组的1.67倍,降低了酸类(7.37%)和其他类物质的含量(2.03%);东方伊萨酵母组感官评价得分最高。表明东方伊萨酵母可作为红肉苹果酒酿造专用的非酿酒酵母。
In order to study the effect of non-Saccharomyces yeasts in the production of red-fleshed apple cider and select suitable non-Saccharomyces yeasts,red-fleshed apple cider was prepared by mixed fermentation of Saccharomyces cerevisiae and Issatchenkia orientalis/Hanseniaspora guilliermondii/Pichia fermentans,respectively.The aroma and antioxidant capacity of the produced cider were analyzed,and the sensory evaluation of the cider was conducted.The results showed that,compared with pure Saccharomyces cerevisiae fermentation,adding Issatchenkia orientalis could improve the free radical scavenging ability of the cider,increase the kinds(23 kinds)and content(1.67 times)of esters,and reduce the content of acids(7.37%)and other substances(2.03%).The Issatchenkia orientalis group had the highest sensory evaluation score.In conclusion,Issatchenkia orientalis could be used for the production of red-fleshed apple cider.
作者
王哲
史佳茹
王文慧
孙化滕
周东彦
张玉刚
李静媛
孙晓红
WANG Zhe;SHI Jiaru;WANG Wenhui;SUN Huateng;ZHOU Dongyan;ZHANG Yugang;LI Jingyuan;SUN Xiaohong(College of Life Sciences,Qingdao Agricultural University,Qingdao,Shandong 266109;College of Food Science and Engineering,Qingdao Agricultural University,Qingdao,Shandong 266109;College of Horticulture,Qingdao Agricultural University,Qingdao,Shandong 266109;Dongying Academy of Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University,Dongying,Shandong 257091,China)
出处
《酿酒科技》
2024年第8期30-37,共8页
Liquor-Making Science & Technology
基金
国家现代苹果产业技术体系项目(CARS-27)
山东省农业良种工程项目(2022LZGC010)
黄三角国家农高区科技专项(2022SZX34)
山东省“泰山学者”特聘专家人才项目(tstp20221134)。
关键词
红肉苹果
混菌发酵
筛选
非酿酒酵母
red-fleshed apple
mixed fermentation
screen
non-Saccharomyces yeast
