商业酿酒酵母发酵百香果果酒的品质及抗氧化性分析

以百香果为原料，选用安琪RW、安琪SY、帝伯仕、拉曼德、圣家5种商业酿酒酵母分别发酵百香果全果酒、果汁酒和果皮酒，分析不同百香果果酒的理化指标及感官品质变化，筛选最佳酿酒酵母及最佳发酵方式。结果表明，安琪酵母SY发酵的百香果果酒各项理化指标均优于其他4种酿酒酵母发酵的百香果果酒。3种果酒感官品质为全果酒>果汁酒>果皮酒。利用安琪酵母SY发酵的百香果全果酒品质优良，果酒酒精度为12.1%vol，可溶性固形物为4.1%，透光率为75.7%，总酸含量为5.7 g/L，总酚含量为0.57 mg/mL，总黄酮含量为0.42 mg/mL，感官评分为86.6分，果酒有一定的抗氧化活性，DPPH自由基清除率为78.6%，羟基自由基清除率为60.7%。

Quality and antioxidant activity of Passiflora coerulea L. fruit wine by commercial Saccharomyces cerevisiae

Using Passiflora coerulea L. as raw material, five kinds of commercial Saccharomyces cerevisiae (Angel RW, Angel SY, Dibose, Lamander, and Sunkeen) were selected as fermentation strains to prepare whole fruit wine, fruit juice wine and fruit peel wine. The physicochemical indexes and sensory quality changes of different passion fruit wines were analyzed to select the optimal S. cerevisiae types and fermentation mode. The results showed that all the physicochemical indexes of the P. coerulea L. fruit wine by Angel yeast SY were better than those of the other four kinds of P. coerulea L. fruit wine. The sensory quality of three types of wines in order were whole fruit wine＞fruit juice wine＞fruit peel wine. The P. coerulea L. whole fruit wine by Angel yeast SY showed excellent quality with alcohol content 12.1%vol, soluble solid 4.1%, light transmission 75.7%, total acid 5.7 g/L, total phenols 0.57 mg/ml, flavonoids 0.42 mg/ml, and sensory score 86.6. The fruit wine had certain antioxidant activity, with DPPH radicals scavenging activity of 78.6% and hydroxyl radicals scavenging activity of 60.7%.