CHEN Qing,ZONG Wei,SUN Mingyue,et al.Effect of Four Different Yeast Strains on Passion Raspberry Wine Brewing[J].Northern Horticulture,2019,43(22):114-120.[doi:10.11937/bfyy.20191091]
四种常用酵母菌对树莓果酒的发酵影响
- Title:
- Effect of Four Different Yeast Strains on Passion Raspberry Wine Brewing
- 文献标志码:
- A
- 摘要:
- 选取4种市售常用酿酒酵母（BV818、D254、71B、L2323）为研究对象，对树莓果汁进行发酵，通过酒液的感官评定、总糖含量、酒精含量、鞣花酸含量和树莓酮含量等指标进行比较分析，筛选出一种性能较优的酵母用于树莓果酒发酵生产，以期为树莓果酒产业的发展提供参考依据。结果表明：发酵15 d，4种酵母发酵酒液酒精含量均达11%以上，其中D254酵母发酵酒液中酒精含量最高为13.7%±0.4%，71B酵母发酵液酒精含量最低为11.9%±0.9%。71B和L2323酵母发酵酒液过程鞣花酸含量随发酵过程而增加，其中71B酵母发酵酒液中鞣花酸含量最高为(45.3±1.1)mg?mL-1；BV818和D254酵母发酵液中鞣花酸含量随发酵过程而降低，BV818酵母发酵酒液中鞣花酸含量最低为(31.9±0.7)mg?mL-1。发酵酒液中树莓酮含量变化呈现降低趋势，其中BV818发酵酒液中树莓酮含量最低为(2.81±0.09)μg?mL-1，综合考虑感官评分高、发酵时间短、鞣花酸和树莓酮含量高，因此酵母D254是最适合树莓果酒发酵的酵母。
- Abstract:
- In order to select an optimal yeast strain for fermentation production of wine from raspberry (Rubus corchorifolius),four commercial Saccharomyces cerevisiae yeast strains (BV818,D254,71B and L2323) were evaluated.Through the analysis of sensory evaluation,total sugar content,alcohol content,the ellagic acid content and raspberry ketone content of fermented wine,an optimal yeast was selected.After 15 days of fermentation,the alcohol in all wines were more than 11% vol,and the wine of D254 yeast had the highest alcohol value 13.7%±0.4%；the wine of 71B yeast had the lowest alcohol value 11.9%±0.9%.The ellagic acid content of fermented wine of 71B and L2323 showed increased,while the wine of BV818 and D254 decreased.Finally,the ellagic acid content in the wine fermented by 71B was the highest of (45.3±1.1)mg?mL-1 and the wine fermented by BV818 was the lowest of (31.9±0.7)mg?mL-1.The raspberry ketone content of fermented wine of the four strains showed a decreasing trend.The raspberry ketone content in the wine fermented by BV818 was the lowest of (2.81±0.09)μg?mL-1.Among the four yeasts,D254 had the highest alcohol-content,low residual sugar,short fermentation time,good sensory evaluation results and high ellagic acid and raspberry ketone content.Therefore,D254 could be the best yeast strain for the production of red raspberry wine.
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备注/Memo
第一作者简介：陈青（1985-），男，博士，副教授，现主要从事微生物资源开发与应用等研究工作。E-mail：chenqing8686@126.com.责任作者：王红妹（1970-），女，硕士，教授，现主要从事微生物发酵等研究工作。E-mail：zzxywhm@163.com.基金项目：国家自然科学基金资助项目（31600080）；山东省自然科学基金资助项目（ZR2016CB29）；山东省重点研发计划（公益类专项）资助项目（2017GSF21118）。收稿日期：2019-04-29