不同酿酒酵母在菠萝果酒中的发酵特性

选取4株不同的酵母(CY3079、DV10、K1、QA23)为研究对象对菠萝皮渣进行发酵,通过对感官评分、色度、酒精度及发酵过程中抗氧化活性等指标进行比较,筛选出一株性能较优的酵母。结果表明:QA23酵母发酵酒的感官评分高达86分,其次是CY3079酵母发酵酒。CY3079、K1和QA23酵母发酵酒L*和b*均高于DV10酵母发酵酒。四种酒酒精度均达10% vol以上;发酵过程中黄酮含量变化相对平稳,多酚含量呈先升后降又上升的复杂变化趋势,抗氧化活性变化与多酚的趋势相近。酵母QA23发酵的菠萝果酒在第6 d时黄酮、多酚含量最高,分别为(0.29±0.021) mg/mL和(455.90±9.87) μg/mL,DPPH和ABTS自由基清除能力IC50值分别达到(4.40±0.29) mg/mL和(0.74±0.03) mg/mL,与CY3079、DV10和K1三种酵母发酵酒相比具有较高的抗氧化活性。QA23是最适合菠萝果酒发酵的酵母,为菠萝皮渣的加工利用提供理论依据。

Fermentation characteristics of different yeast in pineapple wine making

Four Saccharomyces cerevisiae strains(DV10,CY3079,K1 and QA23)were used in fermentation of pineapple peel residue,through sensory value,chromaticity,alcohol and antioxidant activity changes in fermentation process,an optimal yeast strain was selected. The results show that the sensory score of QA23 was 86,the second wine is fermented with CY3079. L* and b* of wines fermented with CY3079,K1 and QA23 yeast were higher than DV10. The alcohol in all wines were more than 10% vol. Change of flavonoid in the fermentation process was unsignificant,the content of polyphenols were experienced a complex tendency of increased first then decreased and rebound again,the change of antioxidant activities was similar with total phenols during the main fermentation stage. Compared to the other three yeast,pineapple wine of QA23 yeast had the highest flavonoid and polyphenols contents,up to(0.29±0.021) mg/mL and(455.90±9.87) μg/mL,respectively. IC₅₀ of DPPH and ABTS radical scavenging ability were(4.40±0.29) mg/mL and(0.74±0.03) mg/mL,respectively. Compared with CY3079,DV10 and K1 yeast,QA23 had higher antioxidant activity. The fermentation performance of QA23 yeast was better than other three kinds of yeast and suitable for pineapple wine fermentation. It provides theoretical basis for the processing and utilization of pineapple skin residue.