不同发酵剂对红枣果酒发酵品质的影响

选取4种不同的发酵剂（帝伯仕LA DELICIEUSE活性干酵母（LA-D）、安琪酵母、清香型酒曲和薯曲）分别对红枣进行发酵，通过对感官评分、酒精度、色度以及发酵过程中营养成分含量变化和抗氧化活性等指标进行比较，筛选出一种性能较优的发酵剂。结果表明，LA-D酵母发酵酒的色泽透亮，为琥珀色，苦味较小，枣香味浓郁，感官评分达88.5分，酒精度为10.6%vol；在发酵第12天，VC含量为213.37 mg/100 mL、总黄酮含量为3.49 mg/mL、氨基酸态氮含量为933.3 mg/100 mL，均高于其他三种酵母发酵酒，总多酚含量为0.212 mg/mL，仅次于清香型酒曲发酵酒。枣酒的抗氧化性实验结果表明，在发酵末期，LA-D酵母发酵酒的还原力、羟基、超氧阴离子、DPPH自由基清除率分别为2.425、77.38%、88.75%、92.8%。通过以上实验，分析得出LA-D酵母是最适合红枣果酒发酵的酵母。

Effects of different fermentation starter on jujube wine fermentation quality

Four different fermenting agents, LA DELICIEUSE active dry yeast (LA-D), Angel yeast, light-flavor Jiuqu and sweet potato Qu, were selected to ferment jujube. The fermentation starter with optimal fermentation performance was screened by comparing sensory score, alcohol content, color and the changes of nutrient content and antioxidant activity during the fermentation. The results showed that the sensory score of jujube wine fermented by LA-D yeast was 88.5 with bright amber color, little bitter flavor, jujube rich aroma, and the alcohol content was 1.6%vol. On the 12 d of fermentation, the VC content was 213.37 mg/100 ml, total flavonoid content was 3.49 mg/ml and amino nitrogen content was 933.3 mg/ml. The indexes above were all higher than jujube wine fermented by the other three starters. The total polyphenol content was 0.212 mg/ml, which was only second to the light-flavor Jiuqu. The jujube wine antioxidant activity experiment showed that the reducing power of the jujube wine fermented by LA-D yeast was 2.425, the hydroxyl radical scavenging rate was 77.38%, the superoxide anion radical scavenging rate was 88.75% and the DPPH redical scavenging rate was 92.8%. Through the above experiments, it concluded that LA-D yeast was the most suitable yeast for the jujube wine fermentation.