摘要
本文以徐香、海沃德、华优、金艳和红阳五种猕猴桃品种为原料,采用安琪酵母ADT、CECA、VIC和BV818进行果酒酿造实验。通过对总糖、酒精度、总黄酮、总酚等指标的测定,比较了酵母对不同猕猴桃果酒品质的影响。结果表明,所有猕猴桃果酒发酵后的酒精度均在7.30%~9.20%v/v之间,属低度酒。酵母VIC、BV818发酵的华优猕猴桃果酒在色泽上表现较好。酵母VIC发酵华优猕猴桃果酒的总酚含量最高(1140.11 mg GAE/L)、DPPH自由基清除能力较强(96.46%),酵母BV818发酵的华优猕猴桃果酒总黄酮含量最高(1186.80 mg RE/L),还原铁离子能力较强(10.34 mmol Trolox/L),酵母BV818发酵的果酒清除ABTS^(+)自由基的能力较强。此外,酵母ADT发酵的华优猕猴桃果酒具有最高的还原铁离子能力(12.83 mmol Trolox/L)。发酵后鞣花酸是所有猕猴桃果酒中主要的单体酚,猕猴桃果酒均具有很强的体外抗氧化活性。在感官评价中,酵母VIC发酵的华优猕猴桃果酒在香气、滋味和典型性方面得分较高。该研究为选出适于猕猴桃果酒酿造的优良酵母菌种及原料品种提供理论依据。
In this study,the fermentation of kiwifruit wine(prepared using five kiwifruit cultivars,Xuxiang,Hayward,Huayou,Jinyan,and Hongyang)with four Angel yeast strains(ADT,CECA,VIC,and BV818)was investigated.The impact of yeast on the quality of different kiwifruit wines was compared by measuring parameters such as total sugar,alcohol content,total flavonoid,and total phenolic contents.The results showed that alcohol content of all the kiwifruit wines after fermentation ranged from 7.30% to 9.20%v/v,classifying them as low-alcohol wines.The Huayou kiwifruit wines fermented with yeast strains VIC and BV818 showed better color characteristics.The wine fermented with VIC yeast from Huayou kiwifruit had the highest total phenolic content(1140.11 mg GAE/L)and exhibited strong DPPH radical scavenging activity(96.46%).The wine fermented with BV818 yeast from Huayou kiwifruit had the highest total flavonoid content(1186.80 mg RE/L)and demonstrated a strong ferric ion reducing power(10.34 mmol Trolox/L),while the BV818-fermented wines also showed a strong ability to scavenge the ABTS^(+)radical.Additionally,the wine fermented with ADT yeast from Huayou kiwifruit exhibited the highest ferric ion reducing power(12.83 mmol Trolox/L).After fermentation,ellagic acid was the dominant monomeric phenol in all kiwifruit wines,and all wines demonstrated strong in vitro antioxidant activities.In sensory evaluations,the Huayou kiwifruit wine fermented with VIC yeast received higher scores for aroma,flavor,and typicality.This study provides a theoretical basis for selecting optimal yeast strains and cultivars for kiwifruit wine production.
作者
曾硕
郭新宇
牛东升
李峰
ZENG Shuo;GUO Xinyu;NIU Dongsheng;LI Feng(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumchi 830052,China;College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)
出处
《食品工业科技》
北大核心
2025年第17期181-190,共10页
Science and Technology of Food Industry
基金
23年天池英才引进计划-青年博士(2223RSTTCYC)。
关键词
猕猴桃果酒
酿酒酵母
理化性质
酚类
抗氧化
kiwifruit wine
Saccharomyces cerevisiae
physicochemical properties
phenolics
antioxidant
