基于柑橘的多酵母协同发酵料酒的制备

为研究开发新风味调味料酒,本文采用具有特有风味品质的柑橘作为主体原料,分析了柑橘果肉汁和柑橘皮汁对酿酒酵母、鲁氏酵母和球拟酵母发酵的影响,优化了初始碳源和氮源条件,建立了多酵母协同混合发酵料酒的新技术。在添加160 g葡萄糖和10 g酵母浸粉的1000 mL全柑橘肉汁(去皮榨汁)中,发酵初期添加2%酿酒酵母,隔24 h添加2%球拟酵母,并在第48 h加入2%鲁氏酵母。在此最适条件下30 ℃静置发酵168 h后,所制备的柑橘料酒中乙醇和乳酸的浓度分别为145.00和0.11 mg/mL。本文为柑橘料酒产品的开发奠定了基础。

Cooking wine preparation of synergistic fermentation of multi yeast based on citrus

For exploit a new flavor cooking wine,citrus which has the unique characteristic was used as the primary material and the effect of the citrus juices and peel juice on the fermentation of Saccharomyces cerevisiae,Zygosaccharomyces rouxii and Torulopsis were analyzed. Then,the initial source of carbon and nitrogen conditions in the citrus juices medium were optimized. At last,the new technique of cooking wine of yeasts synergistic fermentation was established. At the initial fermentation,2% of the seed liquid of yeast S. cerevisiae was added in 1 L full citrus juices which included 160 g glucose and 10 g yeast powder. 2% of the yeast pastes of Torulopsis and Z. rouxii were respectively added in fermentation broth at 24 h and 48 h. Under the optimum conditions,the level of ethanol and lactate in citrus cooking wine fermented 168 h at 30 ℃ with no shaking were respective 145.00 and 0.11 mg/mL. This project had laid the foundation for the further development of the citrus cooking wine products.