摘要
该研究从新鲜枸杞自然发酵液中筛选枸杞内生酵母,并对其发酵特性进行研究,以期筛选出具有良好发酵性能的枸杞专用酿酒酵母。结果表明,通过形态观察,筛选出6株酵母菌,编号为G1、G2、G3、G4、G8和G9;通过产气性能、产酒精力和发酵力测定,筛选出G1和G8为性能优良的酵母菌。通过耐受性测定,菌株G1和G8具有较好的SO2、乙醇和糖耐受性,均可耐受250 mg/L SO_2,分别可耐受乙醇含量16%vol、14%vol,耐受糖含量250 g/L、300 g/L,完全可以满足枸杞酒发酵酿造的要求;利用酵母菌G1和G8发酵枸杞酒,酵母菌G8发酵时间短(7 d)、发酵酒精度高(12.1%vol)、总酸含量低(10.3 g/L),发酵的枸杞酒香气浓郁,发酵性能优于酵母菌G1,为发酵性能优良的枸杞内生酿酒酵母。
The endogenous yeasts were screened from the natural fermentation broth of fresh wolfberry,and fermentation performances of screened yeasts were studied to select the special yeast with good fermentation performance for wolfberry.The results showed 6 yeasts were obtained by morphological observation and namely G1,G2,G3,G4,G8 and G9.The strain G1 and G8 were screened as yeasts with excellent performance by the determination of gas-producing capacity,alcohol-producing capacity and fermentation capacity.Through tolerance analysis,the strain G1 and G8 had good tolerance to SO2,ethanol and glucose,and could both tolerate SO2 250 mg/L,ethanol 16%vol and 14%vol,and glucose 250 g/L and 300 g/L,respectively,which could fully meet the requirements of wolfberry wine fermentation.The wolfberry wine was fermented by yeast G1 and G8,and the fermentation performance of yeast G8 was better than that of yeast G1.The yeast G8 was screened as endogenous yeasts with excellent fermentation performance for wolfberry wine,the fermentation time was shorter(7 d),alcohol content was higher(12.1%vol),total acid content was lower(10.3 g/L)and aroma was richer.
作者
李亚辉
梁颖
王英
周剑忠
蒲青
赵慧芳
LI Yahui;LIANG Ying;WANG Ying;ZHOU Jianzhong;PU Qing;ZHAO Huifang(Institute of Farm Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Institute of Agricultural Products Safety and Nutrition,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Qinghai Kunlun River Wolfberry Co.,Ltd.,Haixi 816102,China;Lexiang Shiji (Tianjin) Science and Technology Co.,Ltd.,Tianjin 100199,China)
出处
《中国酿造》
CAS
北大核心
2019年第4期121-125,共5页
China Brewing
基金
青海省科技计划企业研究转化与产业化专项(2018-SF-C11)
江苏省自然科学基金青年基金(BK20170603)
江苏省农业科学院农产品加工研究所科研基金(JG(2017)03)
关键词
枸杞
酵母
筛选
发酵特性
wolfberry
yeast
screening
fermentation performance
