11种酵母菌对冬瓜酒品质及抗氧化性的影响

李昌宝; 辛明; 孙健; 周主贵; 孙宇; 唐雅园; 何雪梅; 李丽; 盛金凤; 李杰民

doi:10.13386/j.issn1002-0306.2020.03.021

11种酵母菌对冬瓜酒品质及抗氧化性的影响

Effects of 11 Kinds of Yeasts on Quality and Antioxidant Activity of Wax Gourd Wine

摘要

摘要: 为筛选冬瓜酒专用商业酵母,促进冬瓜酒产业发展,以冬瓜为原料,采用11种酵母发酵冬瓜酒,通过对品质指标、抗氧化性能力及感官评分等指标进行比较,筛选出适合冬瓜酒发酵的最优酵母。结果表明:BV818酵母发酵的冬瓜酒酒精度(12.70% vol)、感官得分最高(90分),残糖最低(6.59 g/L),V_C含量、澄清度较高,酸度、色度适中,具有良好的·OH、O₂^-·、DPPH·清除能力,其清除率分别为6.70%、43.25%、45.73%。所得产品口感良好、颜色淡黄、澄清透明,具有冬瓜的清香和酒的醇香。因此,BV818酵母是最适合冬瓜酒发酵的酵母,为冬瓜的加工利用提供了技术支撑。

Abstract: The object of this research was to select suitable commercial yeasts for wax gourd wine in order to promote the development of the wax gourd wine industry. Wax gourd was used as main raw material to ferment wine by eleven varieties of yeasts. The quality indicators,antioxidant activity and sensory value were analyzed in order to screen the optimal yeast for wax gourd wine. The results showed that wax gourd wine fermented by BV818 yeast had the highest alcohol(12.70%vol)and sensory value(90 points),lowest residual sugar(6.59 g/L),high V_C content and clarity,moderate acidity and color. The wax gourd wine had good ·OH,O₂^-· and DPPH· scavenging ability,and their clearance rates were 6.70%,43.25% and 45.73%,respectively. The product had good taste,light yellow color,clear and transparent,with wax gourd fragrance and wine mellow. Therefore,BV818 yeast was better than other kinds of yeasts and was suitable for wax gourd wine fermentation. It provides technical support for the processing and utilization of wax gourd.