酿酒酵母对乌饭树果酒发酵过程及果酒品质的影响

Effect of Saccharomyces cerevisiae species on the quality of Vaccinium Bracteatum Thunb.fruits wines and its productive process

摘要: 以乌饭树果实为原料,通过考察菌体生长情况、总糖和酒精度等多项指标,结合乌饭树果酒酒体成分分析和感官评定,筛选出适合酿造乌饭树果酒的优良菌株。研究发现,酿酒酵母Y3生长繁殖快,降糖和产酒精能力强,仅264h就使总糖浓度降至29.6g/L,酒精度达到7.18%(v/v),发酵后综合感官性能较好,适宜作为乌饭树果酒的起始发酵菌株,以此菌株所制得果酒中花色苷(119.2mg/L)、总酚(5158.2mg/L)和黄酮(5.6mg/L)含量均处于较高水平,同时具有较好乌饭树果实香气。

Abstract: The most appropriate yeast species for the production of Vaccinium Bracteatum Thunb. fruits wines among five commercial Saccharomyces cerevisiae strains was selected.The yeast Y3 was chosen for a relatively higher growth speed and a higher ability to convert sugars to ethanols during the wine- making process. When inoculated by yeast Y3 and fermentation for 264h, the total sugar concentration decreased to 29.6g /L, and the ethanol concentration of Vaccinium Bracteatum Thunb. fruits wine increased to 7.18%. The contents of anthocyanins, phenolics, and flavonoids were 119.2, 5158.2 and 5.6mg /L, respectively. Meanwhile, its sensory evaluation score was the highest.