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4种商用酿酒酵母发酵火龙果酒的发酵动力及成分变化

The fermentation dynamics and composition changes of pitaya wine during fermentation with four kinds of saccharomyces cerevisiae
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摘要 4种商业酿酒酵母R2、D254、DV10和RC212用来评估其对红芯火龙果酒的发酵动力及发酵过程中产生的非挥发性以及挥发性成分的影响。结果表明,不同酵母对火龙果酒发酵及成分的影响不同。RC212酵母与R2酵母具有更快的发酵速率;R2酵母发酵的火龙果酒酒精度为11.47%vol、甜菜苷含量为581.44 mg/L、多酚含量为272.52μg/m L,显著高于其他3种酵母发酵的火龙果酒。清汁发酵的火龙果酒主要有机酸为苹果酸和琥珀酸,带渣发酵的则为琥珀酸、苹果酸和柠檬酸。挥发性香气成分中,醇类物质最为丰富,次之的酯类和羰基类物质相当。除醇类物质外,D254发酵的火龙果酒酯类物质最为丰富,其次是R2发酵的火龙果酒。综合考虑,R2酵母及采用清汁发酵较适合红芯火龙果酒的酿制。 Four kinds of saccharomyces cerevisiae R2, D254, DV10 and RC212 are used to evaluate the fermentation dynamics, non-volatile and volatile constituents of pitaya wine during the fermentation. The results showed that different yeasts have different impact on the fermentation of pitaya wine. Yeast RC212 and yeast R2 have faster fermentation rate than other two. The alcohol contents of pitaya wine fermented by yeast R2 is 11.47% vol, the betanin content is 581.44 mg/L, the total polyphenol contents is 272.52 μg/ mL, significantly higher than three other pitaya wines. The main organic acids of clarifying fermentation are malic acid and succinic acid, and the main organic acids of fermentation with lees are malic acid, succinic acid and citric acid. In the volatile aroma components of pitaya wine, alcohols content is the most abundant, esters content and carbonyl content are identical. Besides alcohols, the esters content of pitaya wine fermented by yeast D254 is the most abundant, the yaest R2 is the second. Overall consideration, the yeast R2 and the clarifying fermentation are suitable for the fermentation of pitaya wine.
作者 乌日娜 朱萍 李雯 钟秋平 WU Ri-na1, ZHU Ping2, LI Wen3, ZHONG Qiu-ping1 (1.College of Food Science and Technology, Hainan University, Haikou 570228; 2.Institute of Tropical Agriculture and Forestry, Hainan University, Haikou 570228 3.Scientific Research Office, Hainan University, Haikou 570228)
出处 《食品科技》 北大核心 2017年第7期66-72,共7页 Food Science and Technology
基金 海南省重点研发计划项目(ZDYF2016092)
关键词 火龙果 果酒 酿酒酵母 发酵 pitaya fruit fruit wine saccharomyces cerevisiae fermentation
作者简介 乌日娜(1994-),女(蒙古族),硕士研究生,研究方向为食品发酵。 通讯作者
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