| 耐酸酵母菌株在沙棘果酒中的应用研究 |
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| 引用本文： | 胡佳星,袁文艳,杨小冲,陈忠军,贾美芳,高欣,丁鹏泽,张璐瑶. 耐酸酵母菌株在沙棘果酒中的应用研究[J]. 中国酿造, 2018, 37(5): 71. DOI: 10.11882/j.issn.0254-5071.2018.05.014 |
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| 作者姓名： | 胡佳星 袁文艳 杨小冲 陈忠军 贾美芳 高欣 丁鹏泽 张璐瑶 |
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| 作者单位： | （内蒙古农业大学 食品科学与工程学院，内蒙古 呼和浩特 010018） |
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| 基金项目： | 内蒙古科技计划项目（201702166）；草原英才内蒙古自治区农业生物发酵产业创新人才团队支持 |
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| 摘 要： | 以耐酸酵母YM1-1E为试验菌株，沙棘原浆为原料，经单因素及正交试验，研究了沙棘与水的配比、配料初始pH、接种量、SO2添加量、发酵时间及发酵温度对沙棘果酒品质的影响。结果显示，沙棘果酒的最优发酵工艺为沙棘原浆与水的体积比为1:6，酵母菌接种量3.0%，SO2添加量105 mg/L，沙棘发酵液初始pH 5.3，24 ℃发酵10 d。在此优化发酵条件下，酿造的沙棘果酒酒精度为12.7%vol，感官评分为89.0分。果酒果香浓郁、入口酸甜、酒体醇厚。
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| 关 键 词： | 沙棘 果酒 工艺 耐酸酵母 |
Application of acid-resistant yeast strains in seabuckthorn wine |
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| HU Jiaxing,YUAN Wenyan,YANG Xiaochong,CHEN Zhongjun,JIA Meifang,GAO Xin,DING Pengze,ZHANG Luyao. Application of acid-resistant yeast strains in seabuckthorn wine[J]. China Brewing, 2018, 37(5): 71. DOI: 10.11882/j.issn.0254-5071.2018.05.014 |
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| Authors: | HU Jiaxing YUAN Wenyan YANG Xiaochong CHEN Zhongjun JIA Meifang GAO Xin DING Pengze ZHANG Luyao |
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| Affiliation: | (College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China) |
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| Abstract: | Using the acid-resistant yeast YM1-1E as the test strain and seabuckthorn pulp as raw material, the effects of material-water ratio, initial pH, inoculum, fermentation time and temperature on the quality of seabuckthorn wine were studied by single factor and orthogonal experiments. The results showed that the optimum process of seabuckthorn wine was seabuckthorn pulp to water volume ratio 1∶6, yeast inoculum 3.0%, SO2 105 mg/L, initial pH of seabuckthorn fermentation broth 5.3, fermentation at 24 ℃ for 10 d. Under the optimal conditions, the alcohol content of seabuckthorn wine was 12.7%vol, and the sensory score was 89.0. The seabuckthorn wine was rich in fruit flavor, and it tasted sweet and sour with the mellow wine body. |
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| Keywords: | seabuckthorn wine technology acid resistance yeast |
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