自选酵母菌株草莓酒发酵特性比较

从草莓自然发酵液中分离筛选出酵母菌株D、E、H，以酿酒酵母A 为对照，采用气相色谱法分析不同酵母发酵草莓酒的主要香气成分，并通过降糖速率、产酒精能力、产酸量及感官质量评价，比较不同菌株的发酵特性。结果表明，菌株A 产酒精能力较强，菌株H 和菌株D 产香效果较好，菌株E 各项指标均较差。其中菌株H 发酵性能优良，还原糖含量可降至18.3g/L，酒精体积分数可达到12.92%，异丁醇、异戊醇、乳酸乙酯和β- 苯乙醇等香气成分均明显高于其他菌株，且酒体色泽澄清透亮，口味纯正，具有草莓酒的典型风味。

Comparison on Fermentation Characteristics of Strawberry Wine by Self-selected Yeasts

Yeast strains D, E and H were separated and selected from strawberry broth after spontaneous fermentation. Strain A, Saccharomyces cerevisiae was used as the control. The major flavor components of strawberry wines fermented by various strains were analyzed using gas chromatography. The fermentation characteristics of various strains were compared according to the measurement of degradation rate of reducing sugar, ethanol-producing ability, acid production and sensory quality. The results showed that strain A had the highest ability to produce ethanol and the wine produced by strains H or D exhibited better flavor. Strain H had better fermentation characteristics, which could provide a final reducing sugar content reduced to 18.3 g/L and 12.92% ethanol content in the wine fermented by it. Meanwhile, the contents of isobutyl alcohol, isoamyl alcohol, ethyl lactate and β-phenethyl alcohol in the wine fermented by strain H were higher than those of the wines produced by other strains. Moreover, the wine fermented by strain H exhibited clear and bright color, pure taste and classical flavour style of strawberry wine.