不同酵母菌种对发酵海红果酒品质的影响研究

本文研究了三种酵母菌(BV818、ICV254和CY3079)制备的海红果酒在发酵过程中发酵液的基本理化性质、多酚和黄酮的含量及抗氧化能力的动态变化,且对三种发酵酒的香气成分进行了定性分析。在三种酵母发酵海红果酒的过程中各指标总体变化趋势没有表现出酵母间差异,但各指标的变化水平存在一定的差异,三种酵母发酵酒中总酚含量为915.86±5.13~1066.85±16.44 mg/L,黄酮含量为31.60±1.32~42.64±0.45 mg/L,显著高于发酵原液(p0.05),表现出很高的清除DPPH·能力和还原能力;三种酵母发酵酒中共检出24种香气成分,主要包括醇类、酯类和酸类等,三种酵母发酵酒的特征香气均为3-甲基丁醇。在三种酵母中,酵母ICV254的降糖速率最快,发酵时间仅为8 d左右,所得发酵酒的酒精度高、残糖量低、酸度低、感官评分好,同时总酚和黄酮含量高、抗氧化能力最强,且香气成分多,所以选择酵母ICV254为海红果酒的最佳发酵菌种。

Effect of Different Yeastson Qualities of Haihong Wine

The influence of different yeasts (BV818,ICV254, and CY3079) on the physical and chemical characteristics, phenolic and flavonoid compound content, dynamic changes in antioxidant activities, and aroma components of three types of fermented Haihong fruit (Malus micromalus Makino) wines were investigated. There was no obvious difference in the total variation trend during the fermentation process of Haihongwine, using three yeasts, but there were some differences in changes in the level of each index. The total phenolicand flavonoidcontent (915.86±5.13~1066.85±16.44 mg/L and 31.60±1.32~42.64±0.45 mg/L, respectively) of Haihong wines fermented by three yeasts were significantly higher than those of the unfermented liquid,and those wines exhibited high DPPH? scavenging and reducing abilities. Moreover, a total of 24 aroma components were detected from the fermentedHaihongwines,which primarily included alcohols, esters, and carboxylic acids; the characteristic aroma componentwas 3-methylbutanol for all three yeasts.Among the three yeasts, ICV254 had the highest glucose consumption rate,with ythe fermentation time of eight days, and the fermented wine obtained had high alcoholcontent, low residual sugar, low acidity, and good sensory evaluationresults, while at the same time having high total phenolic and flavonoid compound content, strong antioxidant capacity, and many aroma components. Therefore, ICV254 was selected as the fermentation agent best suited for fermenting Haihong wines.