不同生香酵母对猕猴桃酒品质的影响

Effects of Different Aromatic Yeasts on the Quality of Kiwi Wine

为筛选适合于改善猕猴桃酒香气的生香酵母,该试验以4株高纯度生香酵母(X3、X7、S11、S12)和信阳大别山猕猴桃为主要原料,以安琪果酒酵母为对照,以猕猴桃酒的理化指标(总糖、酒精度、总酸、总酚、维生素C、总酯)、感官评分以及菌株的发酵速度和发酵力为评价指标,研究各生香酵母对猕猴桃酒品质的影响。结果显示:菌株X3酿造的猕猴桃酒的总糖含量为4.30 g/L、酒精度为11.49%vo1、总酸含量为11.95 g/L、总酚含量为1800.75 mg/L、维生素C含量为49.8 mg/100 g、总酯含量为2.61 g/L,各项指标均优于普通果酒酵母;且其酒样澄清透明,光泽度高,香味最浓郁,酒味柔顺,酒体较醇厚,具有典型性,感官评分最高(86.8分)。相对于菌株S11、S12,X3起酵快,单位酵母发酵力适中(0.543 g/g.d),发酵过程平缓,更有利于果酒发酵过程中香气成分和风味物质的形成。利用固相微萃取-气相色谱/质谱法分析该猕猴桃酒的香气成分,发现其异丁醇、异戊醇、正丁醇含量较高,可使酒体醇香浓郁,且带有甜味,促进酒体香气、滋味、典型性等感官品质的形成,因此初步判定菌株X3更适合用以改善猕猴桃酒的香气。

In order to screen the aromatic yeast suitable for improving the aroma of kiwifruit wine,four high-purity aromatic yeast(X3,X7,S11,S12)and Xinyang Dabie Mountain kiwifruit were used as the main raw materials,Angel fruit wine yeast was used as the control,and the physical and chemical indexes(total sugar,alcohol content,total acid,total phenol,Vitamin C,total ester),sensory score of kiwifruit wine and fermentation speed,fermentation power of strains were used as evaluation indexes,the effects of different aromatic yeast on the quality of kiwifruit wine were studied.The results showed that the total sugar content of kiwifruit wine brewed by strain X3 was 4.30 g/L,alcohol content was 11.49%vol,total acid content was 11.95 g/L,total phenol content was 1800.75 mg/L,Vitamin C content was 49.8 mg/100 g,and total ester content was 2.61 g/L,all of which were better than those of ordinary fruit wine yeast.Moreover,the wine sample is clear and transparent,with high gloss,the richest aroma,smooth taste,mellow body,typical,and the highest sensory score(86.8 points).Compared with strains S11 and S12,X3 had a fast fermentation start,a moderate fermentation power per unit yeast(0.543 g/g.d),and a gentle fermentation process,which was more conducive to the formation of aroma components and flavor compounds during the fermentation process of fruit wine.Solid phase microextraction-gas chromatography/mass spectrometry(SPME-GC/MS)was used to analyze the aroma components of kiwifruit wine,and it was found that its content of isobutanol,isoamyl alcohol and n-butanol was high,which could make the wine mellow and sweet,and promote the formation of sensory qualities such as aroma,taste and typicality,so it was preliminarily determined that strain X3 was more suitable for improving the aroma of kiwifruit wine.