不同干酵母对甘蔗汁酿酒特性的影响

为研究不同酵母对甘蔗果酒的发酵影响,以新鲜的甘蔗压榨汁为原料,常温下选用葡萄酒高活性干酵母、耐高温高活性干酵母和发利干酵母三种商业活性干酵母进行液态发酵酿制甘蔗果酒。研究探讨了三种酵母菌的生长曲线、凝聚性、发酵度、发酵力、酸化力和产酒精能力等酿酒发酵特性。结果表明,三种酵母菌作用甘蔗汁的发酵过程中,酵母菌生长曲线趋势基本一致,三种酵母菌的凝聚值F<20%,均为非凝聚性酵母。三种酵母菌的发酵力基本相当的,最终产酒精的能力差距不大,其中葡萄酒高活性干酵母最终产酒精为12.2% vol,耐高温高活性干酵母和发利干酵母均为12.0% vol。从三种商用酵母菌对甘蔗汁酿酒的各发酵特性来看,葡萄酒高活性干酵母略优于耐高温高活性干酵母和发利干酵母。研究结果为甘蔗汁发酵酿制风味甘蔗果酒提供了技术参考。

Effects of Different Dry Yeast on Fermentation Characteristics of Sugarcane Juice

In order to study the effect of different yeasts on the fermentation of sugarcane wine,three commercial active dry yeasts,namely the highly active dry wine yeast,the high-temperature-resistant and highly active dry yeast and the Fali dry yeast,were used to produce sugarcane wine by liquid fermentation with fresh sugarcane juice as raw materials at room temperature. The vinification and fermentation characteristics of three kinds of yeasts,such as growth curve,cohesiveness,fermentation degree,fermentation ability,acidification and alcohol-producing ability were researched and analyzed in this study. The results showed that the trend of three yeasts growth curve in the fermentation process of sugarcane juice was basically the same,and the cohesiveness value(i.e.,F-value)of three kinds of active dry yeasts was lower than 20%,which indicated that the three yeasts were all non cohesiveness yeast. The fermentation capacity of the three yeasts was basically the same and there was little difference in the ability to produce alcohol,in which of the highly active dry wine yeast was 12.2% vol and the high-temperature-resistant and highly active dry yeast and the Fali dry yeast were 12.0%vol. From the analysis of the fermentation characteristics of three commercial yeasts acted on sugarcane juice,the highly active dry wine yeast was slightly better than the high-temperature-resistant and highly active dry yeast and the Fali dry yeast. The results provided a technical reference for the vivifying of flavor sugarcane wine by liquid fermentation of sugarcane juice.