摘要
选用3种商业酿酒酵母BV818、RW和EC1118,以清汁发酵和带渣发酵2种工艺酿造紫薯酒,构建紫薯酒发酵动力学模型并研究其抗氧化特性。结果表明:RW酵母和BV818酵母发酵速度快,降糖能力强,乙醇生成率较高;EC1118酵母的发酵速度慢,但单位细胞产乙醇能力强;清汁发酵体系中酵母菌生长更旺盛,带渣发酵体系中酵母菌生成乙醇的能力更高。3种酵母中,酵母RW和酵母BV818发酵的紫薯酒中花青素、总酚、总黄酮等活性成分含量高于EC1118酵母发酵的紫薯酒;总体而言,带渣发酵紫薯酒中花青素及酚类物质含量较高,仅RW酵母带渣发酵酒中黄酮含量低于清汁发酵酒,说明带渣发酵有利于花青素等活性物质的溶出。
Three kinds of commercial Saccharomyces cerevisiae BV818,RW and EC1118 were selected to brew purple potato wine by clear juice fermentation and pomace fermentation.The fermentation kinetic model of purple potato wine was established and its antioxidant characteristics were studied.The results showed that yeast RW and yeast BV818 have fast fermentation speed,strong hypoglycemic ability and high ethanol production rate.The fermentation speed of yeast EC1118 is slow,but the unit cell ethanol production capacity is strong.The growth of yeast in clear juice fermentation system is more vigorous,and the ability of yeast to produce ethanol in pomace fermentation system is higher.Among the three commercial Saccharomyces cerevisiae,the contents of anthocyanins,total phenols,total flavonoids and other active components in purple potato wine fermented by yeast RW and BV818 are higher than those in purple potato wine fermented by yeast EC1118.In general,the content of anthocyanin and phenolic substances in purple potato wine fermented with pomace was higher.Only the content of flavonoids in yeast RW pomace fermented wine was lower than that in clear juice fermented wine,indicating that fermentation with pomace was beneficial to anthocyanins and other active substances dissolution.
作者
向欣
吴正云
刘霞雨
王尤强
张文学
XIANG Xin;WU Zhengyun;LIU Xiayu;WANG Youqiang;ZHANG Wenxue(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Sichuan Lateritic Agricultural Development Co.,Ltd.,Dazhou 635000,China)
出处
《食品科技》
CAS
北大核心
2022年第5期43-48,共6页
Food Science and Technology
基金
四川大学-达州市人民政府校市战略合作专项基金项目(2020CDDZ-22)。
关键词
紫薯酒
发酵动力学
商业酿酒酵母
抗氧化
purple potato wine
fermentation kinetics
commercial Saccharomyces cerevisiae
antioxidation
