摘要
为筛选出适合无花果酒发酵的菌株,选用五株商业酵母通过对发酵性能、理化指标、总酚、甲醇、感官评定进行比较分析。实验表明,菌株KD主发酵CO2失重量为14.85 g,酒精度可达11.52%(V/V),透光率(96.7 T%)显著高于其它菌株(p<0.05),总酸为3.55 g/L,酒中总酚含量为0.37 mg/L,甲醇含量为297.19 mg/L显著低于其它菌株(p<0.05)。菌株KD发酵的无花果酒感官评分高于其它菌株发酵的酒,其风格独特,典型优雅。本试验通过从商业酵母中筛选出适合无花果酒发酵的优良酵母,可为无花果酒的生产提供理论依据。
To screen out strains suitable for fermenting fig wine,five commercial yeasts were selected for comparison and analysis by fermentation performance,physical and chemical indicators,total phenols,methanol,and sensory evaluation.The experiment showed that the main fermentation CO2 was 14.85 g,the alcohol degree is up to 11.52%(V/V),transmittance(96.7 T%)was significantly higher than that of other strains(p<0.05),total acid was 3.55 g/L,total phenol content was 0.37 mg/L,and methanol content was 297.19 mg/L significantly lower than other strains(p<0.05).The sensory score of fig wine fermented by strain KD was higher than that of other strains,and the style of fig wine is unique and typical elegance.This experiment screened suitable yeasts for brewing fig wine from commercial yeast,which can provide theoretical basis for production of fig wine.
作者
蒋成
赵江林
刘路
陈劼
杨蕊雨
侯晓艳
陈安均
申光辉
张志清
Jiang Cheng;Zhao Jianglin;Liu Lu;Chen Jie;Yang Ruiyu;Hou Xiaoyan;Chen Anjun;Shen Guanghui;Zhang Zhiqing(College of Food Science,Sichuan Agricultural University,Ya'an,625014)
出处
《基因组学与应用生物学》
CAS
CSCD
北大核心
2019年第11期5066-5072,共7页
Genomics and Applied Biology
基金
国家重点研发计划课题(课题编号:2017YFC0505106)资助
