分离自野生猕猴桃的酿酒酵母A12-2和BL20对猕猴桃酒品质的影响

为明确发酵野生猕猴桃果酒的优势酵母，以猕猴桃为原料，采用前期分离的野生猕猴桃酿酒酵母A12-2、BL20及两种商用酵母为发酵剂，在相同试验条件和工艺下，通过对比前发酵和后发酵过程中猕猴桃酒总酸、酒精度、V_C、挥发性香气成分等理化指标及感官评价得分，分析野生猕猴桃酿酒酵母A12-2、BL20酿造猕猴桃果酒的产品特性。结果表明:与商用酵母相比，野生猕猴桃酿酒酵母A12-2和BL20的发酵能力优于商用酵母，其中，野生猕猴桃酿酒酵母BL20酿造的果酒V_C含量最高、风味最优。野生猕猴桃酿酒酵母BL20酿造的猕猴桃果酒:总酸为18.16 g/L，可溶性固形物为8.5°Brix，V_C含量为95.4 g/L，pH为3.72，酒精度为13.7%vol，所测正己酸乙酯、丁酸乙酯、乙酸丁酯、乳酸乙酯和正己醇含量分别为1.80、28.5、0.25、2.00和1.66 mg/L，感官评价得分为86。初步判定野生猕猴桃酿酒酵母BL20更适于酿造猕猴桃果酒。

Effects of Saccharomyces cerevisiae A12-2 and BL20 Isolated from Wild Kiwifruit on Quality of Kiwifruit Wine

Using kiwifruit as raw material, the dominant yeast for fermenting wild kiwifruit wine was identified. The wines were fermented by obtained Saccharomyces cerevisiae (S. cerevisiae) A12-2 and BL20 and two commercial yeasts, respectively. Their experimental conditions and processes were the same. The product characteristics of wild kiwifruit wines fermented by S. cerevisiae A12-2 and BL20 were analyzed by the physicochemical properties, including total acid, alcohol content, V_C, volatile aroma components and sensory evaluation scores, during pre- and post-fermentation. The results showed that compared with the commercial yeasts, the fermentation abilities of S. cerevisiae A12-2 and BL20 were better, especially the kiwifruit wine fermented by BL20 with the most content of V_C and the best flavor. Its contents of total acid, soluble solid, V_C, pH, alcohol were 18.16 g/L, 8.5°Brix, 95.4 g/L, 3.72, 13.7%vol, respectively. The contents of ethyl hexanoate, ethyl butyrate, butyl acetate, ethyl lactate and hexanol were 1.80, 28.5, 0.25, 2.00 and 1.66 mg/L, respectively. The score of sensory evaluation was 86. It was preliminarily indicted that S. cerevisiae BL20 from wild kiwifruit is more suitable for fermenting kiwifruit wine.