摘要
采用裂殖酵母(Schizosaccharomyces pombe)的接种量分别为3%、5%、7%和9%(V/V),在25 ℃条件下制备草莓酒,比较不同接种量草莓酒发酵的降糖速率、产酒精速率、产酸量及香气成分含量等发酵特性的影响。结果表明,随着接种量在3%~7%的范围内增加,降糖和产酒精速率越高,产酸量越低;当接种量达到9%时,产酒精速率降低;在发酵后期的草莓酒中,随接种量增大,丁酸乙酯、乙酸异戊酯、正丙醇、正丁醇和异丁醇含量升高,乙酸乙酯、乳酸乙酯和异戊醇含量先升高后降低,而β-苯乙醇含量与接种量无明显相关。7%接种量的草莓酒具有较高的酯和高级醇含量,发酵降糖、产酒精速率快,产酸量适中,同时兼具较高的香气质量。因此,草莓酒发酵的适宜接种量为7%(V/V)(7×10^7 CFU/mL)。
Strawberry wine was prepared at 25 ℃ by Schizosaccharomyces pombe with inoculum 3%, 5%, 7% and 9%(V/V), respectively. The fermentation characteristics with different inoculum were compared according to the sugar reducing rate, alcohol production rate, acid productivity and the contents of aroma components. The results showed that when the inoculum increased from 3% to 7%, the sugar reducing rate and alcohol production rate increased, while the acid productivity decreased. When the inoculum was 9%, the alcohol production rate declined. In the strawberry wines during post-fermentation, the concentration of ethyl butyrate, isoamyl acetate, n-propyl alcohol, n-butanol and isobutanol increased with increasing inoculum, however, the concentration of ethyl acetate, ethyl lacate and isoamyl alcohol reduced after reaching the maximum. The concentration of β-phenethyl alcohol was not significantly related by inoculum. There were more esters and higher alcohols in strawberry wines fermented with inoculum 7%, the sugar reducing rate and alcohol production rate was fast, the acid productivity was moderate, and the aroma quality was good. Therefore, the optimal inoculum for strawberry fermentation was 7%(V/V)(7×10^7 CFU/ml).
作者
马欣娟
吕慧威
孙玉梅
MA Xinjuan;LV Huiwei;SUN Yumei(School of Biological Engineering,Dalian Polytechnic University,Dalian 116034,China;Boda College of Jilin Normal University,Siping 136000,China)
出处
《中国酿造》
CAS
北大核心
2019年第5期123-126,共4页
China Brewing
基金
国家自然科学基金(31771907)
关键词
草莓酒
裂殖酵母
接种量
发酵特性
strawberry wine
Schizosaccharomyces pombe
inoculum
fermentation characteristic
