摘要
为解决草莓甘蔗果酒香气不足问题,该研究比较了酿酒酵母与生香酵母联合发酵效果,探究了二者的添加方式、间隔接种时间和接种量对果酒发酵速率、理化指标、感官质量和挥发性物质的影响。结果表明,采用先接种生香酵母后接种酿酒酵母的添加方式可降低果酒的发酵速率,增加果酒中总酯、总酸含量、感官评分以及挥发性物质种类和含量;采用此接种方式所得果酒含有最多种类(46种)和较高含量(4692.59μg/L)的挥发性物质,其中酯类(2811.32μg/L)与醇类(1663.55μg/L)是其主要挥发性风味成分。随着间隔接种时间的延长,果酒的发酵速率不断减慢,其酒精度逐渐下降,总酯和总酸含量持续上升,感官评分先升高后下降;随着复合酵母接种量的增加,果酒的发酵速率不断提升,其酒精度、总酯和总酸含量先增大后减小,感官评分先升高后降低。采用先接种生香酵母后接种酿酒酵母、二者间隔接种时间为24 h、复合酵母添加量为5%(体积分数)时发酵所得草莓甘蔗果酒的酒精度、总酯和总酸含量及感官评分分别为10.0%vol、0.64 g/L、5.92 g/L和89.73分。
To solve the insufficient aroma of strawberry-sugarcane wine,the fermentation effect of Saccharomyces cerevisiae and aroma-forming yeast was compared,and the effects of the adding sequence,interval inoculation time,and inoculation amount of yeasts on fermentation rate,physicochemical indexes,sensory quality,and volatile substances of the wine were studied.Results showed that the addition sequence of inoculating aroma-forming yeast first then followed by Saccharomyces cerevisiae could decrease the fermentation rate of wine and increase the level of total esters,total acids,sensory score,and the variety and concentration of volatile substances in the wine.The wine obtained by this inoculation sequence contained the most variety(46)and a high content of volatile substances(4692.59μg/L),while esters(2811.32μg/L)and alcohols(1663.55μg/L)were the main volatile flavor components.As the interval inoculation time increased,the wine showed gradually decreased fermentation rate and alcohol content,continuously increased contents of total esters and total acids,and increased first and then decreased sensory score.With an increased inoculation amount of compound yeast,the fermentation rate of the wine increased continuously,the level of alcohol,total esters,total acids,and sensory score increased first and then decreased.The most suitable addition sequence was inoculating aroma-forming yeast first and then Saccharomyces cerevisiae,and the optimal interval inoculation time and inoculation amount were 24 h and 5%(v/v),respectively.The wine fermented at this condition contained 10.0%vol of alcohol,0.64 g/L of total esters,and 5.92 g/L of total acids,and it had 89.73 on sensory scores.
作者
张雪儿
孙玉霞
刘振宇
杨建
杨毅
杨小平
贾冬英
ZHANG Xueer;SUN Yuxia;LIU Zhenyu;YANG Jian;YANG Yi;YANG Xiaoping;JIA Dongying(College of Biomass Science&Engineering,Sichuan University,Chengdu 610065,China;Neijiang Academy of Agricultural Sciences,Neijiang 641000,China;Zhongjin Irradiation Chengdu Co.Ltd.,Pengzhou 611930,China)
出处
《食品与发酵工业》
北大核心
2025年第10期264-270,共7页
Food and Fermentation Industries
基金
四川省定向转移支付项目(重点研发类)(2022NJZYZF002)。
关键词
草莓甘蔗果酒
复合酵母
添加方式
间隔接种时间
接种量
发酵速率
strawberry-sugarcane wine
compound yeast
addition way
interval inoculation time
inoculation amount
fermentation rate
