摘要
以甜橙果皮和甜橙果园土壤为分离源,共分离到138株酵母菌,经过三级筛选,获得两株适合酿造甜橙果酒的酵母菌S017和F076,经鉴定均为葡萄汁有孢汉逊酵母(Hanseniaspora uvarum),并对其发酵性能进行测试。结果表明:S017、F076的最适发酵温度及pH值分别为24、30℃及5.0、5.5;S017产酒精能力和降糖速率大于F076;与果酒干酵母发酵的酒样相比,两株菌株所发酵的酒样香气浓郁、口感醇厚,具有典型的甜橙果酒风味;S017发酵酒样香气种类多于其余酒样,且特征香气物质己酸乙酯、辛酸乙酯、苯乙醇含量明显高于其余酒样。综合各种性能表明,筛选的菌株S017更适合甜橙果酒的酿造。
A total of 138 yeast strains were isolated from sweet orange peel and orchard soil, after 3 screening cycles, 2 strains numbered as S017 and F076 were obtained and identified as Hanseniaspora uvarum, which were suitable for the production of sweet orange wine. In addition, the fermentation properties of strains S017 and F076 were also studied. The results showed that the optimal fermentation temperatures for S017 and F076 were 24 ℃ and 30 ℃, and the optimal fermentation pH were 5.0 and 5.5, respectively. The alcohol-producing capacity and hypoglycemic speed of S017 were better than those of F076. The aroma, taste and typicality of the wines fermented by S017 and F076 were superior to those of the wine fermented by dry yeast. More aromatic components and high levels of ethyl hexanoate, ethyl octanoate and 2-phenylethanol were found in the wine fermented by S017 compared to those produced by other strains. Accordingly, strain S017 was more suitable for brewing sweet orange wine because of its favorable properties.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第11期222-227,共6页
Food Science
关键词
甜橙果酒
酵母菌
分离筛选
鉴定
发酵性能
sweet orange wine
yeast
separation and screening
identification
fermentation properties
