铁皮石斛发酵酒品质特性研究

以铁皮石斛为原料，研究了产乳酸芽孢杆菌（Bacillus sp.）DU-106和酿酒酵母菌（Saccharomyces cerevisiae）171发酵铁皮石斛酒的理化性质，并测定了发酵前后的活性成分、有机酸组成及含量、发酵酒体组成成分变化。结果表明，最佳发酵条件为芽孢杆菌∶酿酒酵母=1∶10（V/V），接种2%菌种活化液，30 ℃发酵7 d。此优化条件下，铁皮石斛酒的pH值为3.75，总酸含量为0.98%，酒精度为5.2%vol，可溶性固形物含量8%。发酵后多糖含量增加至4.99 g/L，花色苷含量增加至16.82 mg/L，有机酸含量发生明显变化，其中酒石酸、乳酸、乙酸、柠檬酸含量分别升高至280.39 mg/L、126.28 mg/L、55.19 mg/L、16.78 mg/L，苹果酸含量由53.01 mg/L降低至33.86 mg/L，且发酵前后组分差异显著，发酵后产生了2,5-二羟基-3-噻吩羧酸等化合物。混合菌发酵促进了铁皮石斛中有益物质的溶出，提高了铁皮石斛酒的营养价值。

Quality characteristics of fermented Dendrobium candidum wine

Using Dendrobium candidum as raw material, Bacillus sp. DU-106 and Saccharomyces cerevisiae 171 as fermentation starter, the D. candidum wine was fermented and the physical and chemical properties of the wine were studied. Meanwhile, the changes of active components and composition and contents of organic acids before and after fermentation were determined. The results showed that the optimal fermentation condition was Bacillus∶ S. cerevisiae =1∶10 (V/V), strain activation solution 2%, fermentation temperature 30 ℃ and time 7 d. Under the optimal conditions, the pH value of D. candidum wine was 3.75, the total acid content was 0.98%, the alcohol content was 5.2%vol, and the soluble solid content was 8%. After fermentation, the polysaccharide content increased to 4.99 g/L, and the anthocyanin content increased to 16.82 mg/L. Meanwhile, the content of organic acids changed significantly, among which the content of tartaric acid, lactic acid, acetic acid, and citric acid were increased to 280.39 mg/L, 126.28 mg/L, 55.19 mg/L, 16.78 mg/L, respectively. Malic acid decreased to 33.86 mg/L from 53.01 mg/L, and the differences of components before and after fermentation were significant, while 2,5-dihydroxy-3-thiophene carboxylic acid and other compounds were produced by fermentation. The fermentation of mixed strains promoted the dissolution of beneficial substances in D. candidum and increased the nutritional value of D. candidum wine.