作　　者： ; ; ; ; ; ;

机构地区： 河北农业大学食品科技学院

出　　处： 《酿酒科技》 2008年第8期109-112,共4页

摘　　要： 从梨果园土壤中分离出1株产香性能好的酵母菌株Y-5,经中科院微生物所鉴定为酵母属(Saccha-romyces)的酿酒酵母(Sacchromuces cerevisiae)。采用4因素3水平正交试验确定了Y-5菌株酿造鸭梨果酒的最佳工艺条件为:发酵温度25℃;接种量1.0×107cfu/mL;初始pH值4.0;初始糖度150g/L。在最佳工艺条件发酵鸭梨果酒,Y-5酵母菌株生长良好,对数期短,稳定期为2d,最大菌数为16×107cfu/mL;最终酒精度为8.5%vol、pH值为3.4、降糖速率快,酵母絮凝情况良好。感官评定表明,Y-5酵母菌所发酵的鸭梨果酒的风味明显优于对照菌株ADY所酿造的鸭梨果酒,较好地保留了鸭梨的原果香,典型性较强。 A S.cerevisiae strain named Y-5 with good aroma-producing capacity was successfully isolated from the soil of pear garden, it was identified as Saccharomyces cerevisiae by Chinese Academy of Sciences Microbiology Institute. The best technical conditions for the production of pear fruit wine by Y-5 strain were determined as follows by orthogonal experiment L^9 （3^4）： fermentation temperature was at 25 ℃ ;inoculation quantity as 1 × 10^7 cfu/mL; and the initial pH and sugar content were 4.0 and 150 g/L respectively. Under the above conditions, Y-5 strain presented better performance than other strains in the fermentation （good strain growth, short log phase, 2 d stationary phase, maximum concentration as 16×10^7 cfu/mL, final alcoholicity as 8.5 %vol, pH was 3.4, fast sugar decomposing rate, and good yeast flocculation）. Besides, the sensory evaluation indicated that compared with the contrast wine （made by ADY strain）, wine made by Y-5 strain had better taste and it had successfully keep original pear aroma and better typicality.

关 键 词： 果酒 鸭梨 酿造 酵母 工艺

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]