分离菌株在荔枝果酒酿造中的应用

研究了本实验室自行分离的4株酵母菌株在荔枝果汁中的发酵性能,通过对发酵过程中各理化指标进行检测,并对新酒进行品评,最终确定4号菌株SCY1比较适合用于荔枝果酒的酿造.以该菌株发酵后的果汁残糖含量2.6 g/L,其中还原糖含量为1.15 g/L;pH值为3.69,总酸为6.9 g/L,其中挥发酸含量为0.66 g/L;酒精度为13.5%Vol;总SO2含量为35 mg/L,其中游离SO2含量为21 mg/L;干浸出物含量为23.8%;感官评定得分90.6分.

Application of Separated Strains in the Production of Litchi Fruit Wine

The fermentation performance of four separated yeast strains(prepared by our Lab.) in litchi syrup was investigated.Through the measurement of each physiochemical index during the fermentation and the evaluation of the produced wine,it was concluded that SCY1(No.4 yeast strain) was the suitable strain for the fermentation of litchi fruit wine and the evaluating indexes of litchi syrup fermented by this strain were measured as follows: residual sugar content was 2.6 g/L,reducing sugar content was 1.15 g/L,the pH value was 3.69,total acid content was 6.9 g/L,volatile acids content was 0.66 g/L,the concentration of alcohol was 13.5 %Vol,total SO2 content was 35 mg/L dissociate SO2 content was 21 mg/L dry extracts content was 23.8 %,and the score of sensory evaluation was 90.6.