混菌发酵猕猴桃果酒工艺条件优化及抗氧化性研究

为改善单一酿酒酵母酿造猕猴桃果酒的风味与口感，研究非酿酒酵母与酿酒酵母共同发酵对猕猴桃果酒的影响。以葡萄园有孢汉逊酵母(Hanseniaspora vineae)与安琪果酒酵母(SY)为试验菌株，猕猴桃为原料，在单因素试验基础上，进行正交优化试验，确定混菌发酵猕猴桃果酒的最佳发酵工艺，同时测定·OH、DPPH自由基、ABTS阳离子自由基清除能力和铁离子还原能力，以此评价混菌发酵猕猴桃果酒的抗氧化活性。优化得到主发酵工艺为：H.vineae提前36 h接种；接种量4%;酿酒酵母与非酿酒酵母接种体积比1∶1.5;初始糖度25°Brix; 25℃发酵9 d,在此条件下得到酒香浓郁，花果香淡雅，口感醇厚的猕猴桃果酒，酒精度为13.83%。抗氧化研究结果表明，自由基清除率和铁离子还原能力均随样品体积的增加而增大，且混菌发酵猕猴桃果酒抗氧化能力整体优于单菌发酵果酒，具有一定抗氧化活性。

Optimization of fermentation conditions for mixed bacteria of kiwifruit wine and its antioxidant activity

In order to improve the flavor and taste of kiwi wine brewed by Saccharomyces cerevisiae, the effects of co-fermentation of Hanseniaspora vineae and Saccharomyces cerevisiae on kiwi fruit wine were studied. Based on single factor test, orthogonal optimization test was carried out to determine the optimal fermentation process of kiwi fruit wine fermented by the mixed bacteria. Meanwhile, the scavenging capacity of OH、DPPH、ABTS;free radical scavenging ability and Fe;reducing capacity free radic were measured for the evaluation of the antioxidant activity of kiwi fruit wine. The optimum fermentation process was determined as follows: H. vineae inoculation for 36 h in advance;inoculation amount was 4%;inoculation ratio of Saccharomyces cerevisiae to non-Saccharomyces cerevisiae was 1∶1.5(V∶V);initial sugar content 25 °Brix. After fermentation at 25 ℃ for 9 days, kiwi fruit wine with strong aroma, elegant flower and fruit aroma and mellow taste was obtained, and the alcohol degree was 13.83% vol. The results of antioxidant study showed that the free radical scavenging rate and iron ion reduction capacity increased with the increase of sample volume, and the antioxidant capacity of kiwifruit wine fermented by mixed bacteria was better than that of single bacteria fermentation. This study provides a reference for the application of non-Saccharomyces cerevisiae in kiwi fruit wine.