酿酒酵母ZGJ-1在猕猴桃果酒发酵中的研究及应用

为了将专利菌ZGJ-1在工业上进行广泛的应用并为猕猴桃产业开辟一条深加工新途径，分别以游离和固定化的酵母菌ZGJ-1为研究对象，采用单因素试验和正交试验，研究了猕猴桃果酒的最优发酵工艺条件。结果表明，固定化酿酒酵母ZGJ-1发酵果酒的最佳工艺参数为接种量5%，SO2添加量100 mg/L，起始糖度200 g/L。在此优化条件下，猕猴桃果酒酒精度为9.6%vol，残糖为32.28 g/L，发酵速度快，所产果酒香味浓郁，各项品质指标均达到相关国标标准。抗氧化能力试验结果表明，固定化酿酒酵母ZGJ-1发酵果酒对 ·OH、DPPH·、O2-·清除率分别为42%、96%、80%，显示其较好的抗氧化能力。

Research and application of Saccharomyces cerevisiae ZGJ-1 in kiwifruit wine fermentation

In order to widely apply the patented strain ZGJ-1 in industry and open up a new way for deep processing in kiwifruit industry, the optimal fermentation conditions of kiwi fruit wine were optimized by single factor and orthogonal experiments using free and immobilized yeast ZGJ-1 as research object. The results showed that the optimal technical parameters of immobilized Saccharomyces cerevisiae ZGJ-1 fermented wine were as follows: inoculum 5%, SO2 addition 100 mg/L, and initial sugar content 200 g/L. Under the optimal conditions, alcohol content was 9.6%vol, residual sugar 32.28 g/L, the fermentation speed was fast, the fruit wine produced was full-bodied, and each quality index reached the related national standard. The results of antioxidant activity tests showed that immobilized S. cerevisiae ZGJ-1 could inhibit ·OH, DPPH· and O2-. The scavenging rates of free radicals were 42%, 96% and 80%, respectively, which showed good antioxidant capacity.