不同酵母多糖及酵母种类对荔枝酒品质的影响

通过添加不同酵母多糖发酵荔枝酒以及采用不同酵母菌种发酵酿制荔枝酒，分别研究酵母多糖种类、添加量、添加时间以及酵母种类对荔枝酒理化指标、感官品质的影响及防褐变效果。结果显示，在荔枝汁中添加250 mg/L Optired酵母多糖，发酵所得成品酒酒精度为12.8%vol，总酸、挥发酸等理化指标均符合国标，可显著提高荔枝酒感官品质，同时对荔枝汁中酚类物质有良好的保护作用，成品酒总酚含量提高35.9%，明显延缓其褐变进程，加速褐变后其褐变率下降156.2%。采用富产多糖的酵母发酵，其酿制的荔枝酒果香酒香浓郁协调，口感醇厚，圆润丰满，在贮藏过程中能有效保持香气、色泽、新鲜度等感官质量的稳定性，其中酵母BM4×4最为适宜。

Effect of different yeast polysaccharide and yeast species on quality of litchi wine

By adding different yeast polysaccharides directly to litchi wine and fermenting litchi wine with different yeasts, the effects of the types, addition and addition time of yeast polysaccharide and yeast species on the physiochemical indexes, sensory quality and anti-browning of litchi wine were studied. The results suggested that when 250 mg/L Optired yeast polysaccharides was added to the litchi juice before fermentation, the alcohol content of litchi wine was 12.8%vol, the total acid, volatile acid and other physiochemical indexes were accorded with the national standard, and the quality of litchi wine was improved obviously. At the same time, the phenolic substances of litchi juice were protected, and the total phenolics contents in litchi wine were increased by 35.9%. The browning process was delayed obviously, and the browning rate was decreased by 156.2% after accelerated browning. The litchi wine fermented by high polysaccharides-producing yeast had rich and harmonious fruity and bouquet, full-bodied and round taste, and the stability of sensory quality of litchi wine such as aroma, color and freshness could be well maintained during storage. Among them, the yeast BM4×4 was the optimal.