优良猕猴桃酒酵母的筛选.pdfVIP

壁 垫 兰 !笙 塑 璺箜! 塑)．uQ DR_MAKING SCIENCE＆TECHNOLOGY 2008 No．3(To1．165) 优良猕猴桃酒酵母的筛选 周一琴，罗安伟，刘兴华，徐怀同，张 馨 (西北农林科技大学食品科学与工程学院，陕西 杨凌 712100) 摘 要： 通过微生物检测、理化测定、感官评定和SPME—GC／MS法对l2株优良果酒酵母的单位酵母发酵力、发 酵速度、所酿猕猴桃酒的理化、感官品质、主要香气物质种类及其含量进行比较研究，筛选出l株优良猕猴桃酒酵 母。结果表明，酵母KD的单位酵母发酵力较高，发酵速度平缓，所酿猕猴桃酒澄清、透明，色泽浅黄，酒体醇和爽 口，具有猕猴桃果香和纯正的酒香，典型性强；酒度达l0．5％vol，vc含量为0．94g／L，残糖、总酸和挥发酸含量均较 低；共鉴定出48种香气物质，占总峰面积的97-33％，其中，酯类物质达l9种，相对含量为34．65％，高级醇(5种， l5．38％)和脂肪酸(6种，l3．30％)含量少，烷烃类和醛酮类等香气物质种类丰富，酒体协调、饱满，是l株适宜猕猴 桃酒酿造的优良酵母。 关键词： 微生物； 酵母； 筛选； 猕猴桃酒 中图分类号：Q93—3；TS261．1；TS262．7 文献标识码：A 文章编号：1001—9286(2008)03—0035—04 Selection of Quality Yeast for Ki、 Fruit Wine ZHOU Yi—qin，LUO An—wei，LIU Xing—hua，XU Huai—tomg and ZHANG Xin (College ofFood Science andEngineering，NorthwestAFUniversity，Yangling，Shanxi 712100，China) Abstract：A quality yeast for kiwi fruit wine was selected from 1 2 fine wine yeasts through comparing their fermentation capacity，fermenmtion speed，chemical and sensory quality，the main aroma and flavoring substances，and by using the methods ofmicrobiological testing，chemical de— termination，sensory evaluation and SPME—GC／MS．It showed that the yeast KD had higher fermentation capacity，gentle fermentation speed，and the produced kiwi fruit wine was clear and transparent with light yellow color and typical kiwi fruit aroma and wine—alcohol bouquet．Further— more，the produced kiwi fruit wine had high alcohol content to 10．5％vol，high vitamin C content to 0．94 g／L and low content ofreducing sugar， total acid and volatility acid．48 aroma substances in total were identified including esters(19 kinds，34．65％)，higher alcohols(5 kinds，l5．38％)， fatty acids(6 kinds，l 3．30％)，and micro—content ofalkyls，aldehydes and ketones，which accounted for 97．33％oftotal peak area．Such yeast was suitable fo