不同厂家的商品活性干酵母对桑葚果酒发酵影响的研究

桑葚果酒是以桑葚果汁为原料,经果汁糖分调整后加入活性酵母精心酿制而成。酵母是桑葚果酒生产中影响其品质的关键因素之一。本研究在初选酿酒酵母的基础上,对8种商品活性干酵母在桑葚果酒发酵中的综合性状进行比较分析,筛选出了适合的菌种。经实验分析,安琪RW型果酒专用酵母最佳,从理化分析可看出它在桑葚果酒发酵过程中生物稳定性较好,果酒成品中甲醇含量最低;利用安琪RW型果酒专用酵母发酵所得成品酒综合表现和感官品评最好:果香较浓郁,入口柔顺,酒体饱满,协调,具有桑葚果酒特有的风味。

Effects of Active Dry Yeast from Different Producers on the Fermentation of Mulberry Wine

Mulberry wine is produced by adding active dry yeast into mulberry juice after adjusting the sugar content.Yeast is one of the critical factors affecting the quality of the produced mulberry wine.In this study,we compared the comprehensive fermentation performance of eight kinds of commercial active dry yeast,and selected the most suitable one.Through experimental analysis,Angel RW yeast for fruit wine was proved to be the best;physicochemical analysis showed that it had high biostability during fermentation,and the methanol content in the produced wine was the lowest.Sensory evaluation showed that the wine produced by Angel RW yeast had rich fruit aroma,soft taste,full and harmonious wine body,and the characteristic style of mulberry wine.