作　　者： ; ;

机构地区： 扬州职业大学

出　　处： 《生物学杂志》 2013年第5期96-100,共5页

摘　　要： 以诱变耐低温果酒酵母菌种YU2.28和产香酵母S15.3为发酵菌株,进行了葡萄酒发酵条件优化的试验研究。探讨了菌种生长温度、通氧量等因素,通过对菌种的生长情况和发酵醪液中总酯含量的变化分析,确定了自选酵母酿制葡萄酒的最佳技术参数,并对优化条件下发酵得到的葡萄酒进行GC/MS分析。结果显示:YU2.28和S15.3以1∶3的比例混合发酵,接种量3%,调节醪液pH值为4.0,SO2添加量40 mg/L,发酵温度20℃,主发酵6 d内控制以230 r/min的摇床转速进行摇瓶发酵,并进行9 h(每天1.5 h)供氧处理,后发酵30 d,酿造出的葡萄酒品质较佳,具有酒体丰盈,酒液澄清透亮,香气醇和的特征。成品酒香气成分共检测出醇类9种,酯类8种,酸类6种和少量的醛类、酮类等成分。 Yeast YU2. 28 and ester-produced yeast S15.3 were selected as strains to explore the optimal fermentation conditions of wine. Based on the study fermentation temperature and oxygen quantity, the optimal technological parameters for the mixed yeast fer- mentation were obtained by comparing growth of yeasts and total esters content of fementating liquid, and the volatile components of wine obtained under the optimal fermentation conditions were analysed by GC/MS. Results showed the superior wine could be brewed when YU2. 28 and S15.3 were mixed together with the ratio of 1：3 with 3% of the yeasts adding quantity, pH 4. 0 of fementating liq- uid, 40 mg/L of the SO2 adding quantity, 20℃ of the fermentation temperature and 230r/min of oxygen supply for 9 hour. The ob- tained wine contained 9 alcohols, 8 esters, 6 acids and a small amount of aldehyde, ketone compounds, which appeared clear and en- joyed pure and strong mellow taste and aroma.

关 键 词： 果酒酵母 发酵性能 分析

领　　域： [轻工技术与工程] [轻工技术与工程]