甘蔗酒酿造酵母的筛选
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摘要
选择常用商业果酒酵母菌株KD、DV10、Q23、EC1118、安琪和H7Y7作为供试酵母菌株,以川蔗17为原料发酵生产甘蔗酒,通过分析发酵液中糖含量变化情况及酒精度、澄清度,比较不同菌株发酵特性,结果发现EC1118菌株发酵彻底,产酒能力最强,发酵后甘蔗酒的高级醇含量最低;H7Y7菌株发酵的甘蔗酒中酯类物质最高,为其他菌株的3～6倍;安琪酵母发酵液最易澄清,但其发酵后的甘蔗酒中甲醇含量为其他菌株的5倍以上。感官评分结果显示,不同酵母菌株发酵的甘蔗酒感官评分依次为H7Y7>EC1118>DV10>安琪酵母>Q23>KD。研究结果表明,供试酵母菌株中EC1118和H7Y7更适宜用于甘蔗酒酿造。
In order to screen yeast strains suitable for brewing sugarcane wine,the commonly used commercial fruit wine yeast strains KD,DV10,Q23,EC1118,Angel yeast and H7 Y7 were selected as the tested yeast strains.Sugarcane wine was fermented by using sugarcane Chuanzhe 17 as raw material,and the sugar consumption,alcohol content and clarity of the fermentation liquid were analyzed.By comparing the fermentation characteristics of different yeasts found that EC1118 had the strongest sugar consumption and wine production capacity,and it also had the lowest alcohol production.The H7 Y7 strain fermented sugarcane wine with the highest ester content,which is 3 to 6 foldsthan that of other strains.Using Angel yeast for sugarcane wine fermentation was easiest to clarify,but the methanol content of Angel yeast was 5 folds than that of other yeasts.Sensory scores showed that the sensory evaluation scores of different yeast fermented sugarcane wine were H7 Y7>EC1118>DV10>Angel yeast> Q23> KD.Research indicates that The EC1118 and H7 Y7 yeast strains were more suitable for sugar cane brewing.
In order to screen yeast strains suitable for brewing sugarcane wine,the commonly used commercial fruit wine yeast strains KD,DV10,Q23,EC1118,Angel yeast and H7 Y7 were selected as the tested yeast strains.Sugarcane wine was fermented by using sugarcane Chuanzhe 17 as raw material,and the sugar consumption,alcohol content and clarity of the fermentation liquid were analyzed.By comparing the fermentation characteristics of different yeasts found that EC1118 had the strongest sugar consumption and wine production capacity,and it also had the lowest alcohol production.The H7 Y7 strain fermented sugarcane wine with the highest ester content,which is 3 to 6 foldsthan that of other strains.Using Angel yeast for sugarcane wine fermentation was easiest to clarify,but the methanol content of Angel yeast was 5 folds than that of other yeasts.Sensory scores showed that the sensory evaluation scores of different yeast fermented sugarcane wine were H7 Y7>EC1118>DV10>Angel yeast> Q23> KD.Research indicates that The EC1118 and H7 Y7 yeast strains were more suitable for sugar cane brewing.
引文
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[23]王洋,叶阳,叶翠,等.不同澄清方式对红枣米酒澄清效果的研究[J].食品工业,2016(1):1-5.
[24]武晓娜,康富帅,阎锐鸣,等.低甲醇甘蔗酒的酿造工艺研究[J].现代食品科技,2012,28(6):670-671.
[25]武晓娜.降低甘蔗蒸馏酒中甲醇生产量的研究[D].广州:华南理工大学,2012:34-36.
[26]齐晓茹,师旭,王颉,等.赤霞珠干红葡萄酒中甲醇、乙酸乙酯、高级醇含量的测定[J].酿酒科技,2018(3):27-33.
[27]汪家铭.异戊醇发展前景乐观[J].应用科技,1999(4):16-18.
[28]宋慧丽.河西走廊原产赤霞珠干红葡萄酒酿制中挥发性风味物质变化的分析[D].兰州:甘肃农业大学,2009:19-21.
[29]范丽.苹果酒酵母中合成酯类化合物关键酶的研究[D].无锡:江南大学,2005:18-19.
[30]WANG Pei-xuan,MAO Jian,MENG Xiang-yong,et al.Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region[J].Food Control,2014,44(44):58-63.
[31]薛家玲,苏伟明,胡雪琼,等.蔗汁、糖浆和废糖蜜酿制甘蔗酒的风味比较[J].食品工业科技,2014,35(8):192-196.
[2]蒋成,魏妙宏,刘路,等.猕猴桃果酒专用酵母的筛选与鉴定[J].食品与机械,2018,34(6):202-207.
[3]马丽娜,袁源,林丽静,等.不同酿酒酵母在菠萝果酒中的发酵特性[J].食品工业科技,2018(3):12-16.
[4]任玉巧,徐鹏哲,张正文,等.小芒森葡萄酿造甜白葡萄酒发酵工艺研究[J].中外葡萄与葡萄酒,2012(4):49-50.
[5]牛浩.苹果品种及酵母菌种对苹果酒香气及理化性质影响的研究[D].烟台:烟台大学,2015:10-12.
[6]TOWANTAKAVANIT K,PARK Y K,PARK Y S.Quality changes in‘Hayward’kiwifruit wine fermented by different yeast strains[J].Korean Journal of Food Preservation,2010,17(2):174-181.
[7]秦伟帅.葡萄酒酵母遗传操作构建高级醇低产菌株的研究[D].泰安:山东农业大学,2013:17-19.
[8]黄孟阳.红枣酒发酵过程中甲醇变化规律及控制研究[D].西安:陕西师范大学,2017:32-33.
[9]李敏杰,熊亚.甘蔗酒发酵工艺条件的研究[J].宝鸡文理学院学报:自科版,2009,29(2):43-46.
[10]邓毛程,王瑶,李静,等.甘蔗汁酿酒酵母的筛选及特性[J].中国酿造,2013,32(9):54-56.
[11]张远平,李静,蚁细苗,等.甘蔗白酒发酵工艺对产酒和产酯影响的研究[J].广西糖业,2013(3):28-31.
[12]鲁龙.甘蔗果酒发酵特性及工艺研究[D].重庆:西南大学,2014:16-19.
[13]李秀萍.新鲜甘蔗蔗汁发酵生产营养型果酒的研究[D].南宁:广西大学,2015:20-24.
[14]邹毅,李楠.甘蔗酒、卡沙萨酒和朗姆酒的比较研究[J].轻工科技,2013(11):1-3.
[15]王正学.一种利用甘蔗酿酒的方法:中国,103642660B[P].2015-02-11.
[16]DUARTEALMEIDA J M,SALATINO A,GENOVESE MI,et al.Phenolic composition and antioxidant activity of culms and sugarcane(Saccharum officinarum L.)products[J].Food Chemistry,2011,125(2):660-664.
[17]黄美娥,高忠松,张羽,等.白茅根-甘蔗饮料的研制[J].食品与发酵工业,2006,32(2):141-143.
[18]张宇,邱林权,陈绍军,等.紫甘薯-甘蔗酒发酵工艺条件的优化[J].中国酿造,2014,33(10):151-155.
[19]李文辉,李窕妍,李俊毅,等.杨梅酒发酵酸度变化影响因素的研究[J].酿酒科技,2017(8):55-60.
[20]杨芳,刘铁,刘燕,等.发酵型桑葚果酒主要成分动态变化规律及香气成分分析[J].食品与机械,2018,34(6):15-20.
[21]吴谋成.食品分析与感官评定[M].北京:中国农业出版社,2002:15-20.
[22]YOU Ling,WANG Tao,YANG Zhi-rong,et al.Performance of indigenous yeasts in the processing of Chinese strong-flavoured liquor during spontaneous mixed solidstate or submerged fermentation[J].Journal of the Institute of Brewing,2015,121(121):295-303.
[23]王洋,叶阳,叶翠,等.不同澄清方式对红枣米酒澄清效果的研究[J].食品工业,2016(1):1-5.
[24]武晓娜,康富帅,阎锐鸣,等.低甲醇甘蔗酒的酿造工艺研究[J].现代食品科技,2012,28(6):670-671.
[25]武晓娜.降低甘蔗蒸馏酒中甲醇生产量的研究[D].广州:华南理工大学,2012:34-36.
[26]齐晓茹,师旭,王颉,等.赤霞珠干红葡萄酒中甲醇、乙酸乙酯、高级醇含量的测定[J].酿酒科技,2018(3):27-33.
[27]汪家铭.异戊醇发展前景乐观[J].应用科技,1999(4):16-18.
[28]宋慧丽.河西走廊原产赤霞珠干红葡萄酒酿制中挥发性风味物质变化的分析[D].兰州:甘肃农业大学,2009:19-21.
[29]范丽.苹果酒酵母中合成酯类化合物关键酶的研究[D].无锡:江南大学,2005:18-19.
[30]WANG Pei-xuan,MAO Jian,MENG Xiang-yong,et al.Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region[J].Food Control,2014,44(44):58-63.
[31]薛家玲,苏伟明,胡雪琼,等.蔗汁、糖浆和废糖蜜酿制甘蔗酒的风味比较[J].食品工业科技,2014,35(8):192-196.
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