不同酿酒酵母菌发酵树莓果酒的理化特性

该研究以秋福树莓为原料，采用五种商业酿酒酵母菌（71B、CECA、VP5、BV818、Montrachet）酿制树莓果酒。实验测定分析了各树莓果酒样品的发酵曲线、理化指标、有机酸及非花色苷单体酚类物质含量，并进行了感官评价。结果表明，菌株VP5启动最为缓慢，菌株71B无明显降酸效果，菌株CECA和BV818感官评分略低，而酿酒酵母Montrachet发酵启动快速，发酵速率平缓，发酵彻底，酒样酒精度高，为9.77%vol；甘油生成能力强，为8.22 g/L；具有较强的降低柠檬酸和苹果酸的能力，且酿酒酵母Montrachet酒样感官评分最高，为43分。单体酚检测结果表明，其总酚含量最高，为21.39 mg/L，其中鞣花酸、没食子酸含量高，黄烷醇类含量居中，这有助于形成树莓果酒鲜艳的色泽，且避免强烈的苦涩感。故酿酒酵母Montrachet适合树莓果酒酿造的优良菌株。

Physicochemical characterization of raspberry wines fermented with different Saccharomyces cerevisiae strains

Using Qiufu raspberry as raw material, the raspberry wine was brewed by five kinds of commercial Saccharomyces cerevisiae strains (71B, CECA, VP5, BV818 and Montrachet). The fermentation curve, physicochemical indexes, organic acids and non-anthocyanin monomer phenolic substance contents of raspberry wine samples were determined and analyzed, and sensory evaluation was carried out. The results showed that the strain VP5 was the slowest to start fermentation, the strain 71B had no obvious acid-reducing effect, and the strains CECA and BV818 had slightly lower sensory scores. However, S. cerevisiae Montrachet was fast to start fermentation, with slow fermentation rate, complete fermentation, high alcohol content (9.77%vol) and strong glycerol-producing ability (8.22 g/L), which had strong ability to reduce citric acid and malic acid and the highest sensory score (43). The detection results of monomer phenol showed that the total phenol content in raspberry wine samples fermented by S. cerevisiae Montrachet was the highest of 21.39 mg/L. Among them, the content of tanning acid and gallic acid was high, and the content of flavones was in the middle, which contributed to create a raspberry wine with brighter color and less bitter taste. Therefore, S. cerevisiae Montrachet was a superior strain for raspberry wine brewing.