草莓酒发酵菌种的筛选及工艺优化

以草莓为原料，分别加入10种不同酵母进行草莓酒发酵，筛选出了发酵草莓酒感官得分相对较高的3种酵母：酵母F10、帝伯仕.果酒专用酵母(红)、Lalvin D254酵母。在此基础上，以果酒感官评分为评价指标，酵母种类、发酵温度、菌种添加量为影响因素进行3因素3水平的正交试验优化发酵工艺。试验结果表明：酵母种类对感官评分影响显著(P＜0.01)，草莓酒发酵最佳条件为：酵母F10，添加量0.01%，发酵温度为20 ℃，此条件下果酒的感官评分达92.5分，酒精度是12.5%vol。

Fermentation yeast screening and process optimization of strawberry wine

The strawberry juice was fermented by 10 different kinds of yeasts. Using sensory evaluation score as measure indicator, there kinds of yeasts were selected: F10, Diboshi-yeast exclusively for Fruit Wine (red), and Lalvin D254 yeast. On the basis, using sensory evaluation score of wine as evaluation index, yeast type, fermentation temperature, yeast inoculum as influencing factors, fermentation technology was optimized with orthogonal experiments. The results showed that yeast type significantly affected sensory evaluation score (P＜0.01), the optimal fermentation process of strawberry wine was as follows: yeast F10, inoculum 0.01%, fermentation temperature 20 ℃. Under the condition, the sensory evaluation score and the alcohol content of the wine were 92.5 and 12.5%vol, respetively.