不同酿酒酵母对骏枣果酒发酵特性的影响

为研究不同酿酒酵母发酵对骏枣果酒的影响,采用气相色谱法、分光光度法等,分析了4种酿酒酵母(BO213、EC1118、FX10和RV002)在骏枣果酒发酵过程中理化指标和抗氧化能力的变化。结果表明,4种酵母发酵过程中总可溶性固形物含量下降；酒精度逐渐上升,其中RV002酒精度上升最快；发酵10d后,BO213、EC1118、FX10和RV002的酒精度分别升至11.05%、11.68%、10.84%和11.89%；发酵过程中pH值和总酸没有明显变化。果酒发酵结束后以酵母BO213的甲醇含量最低；骏枣酒中的杂醇油主要有正丙醇、异丁醇和异戊醇,其中异丁醇和异戊醇含量较高,发酵过程中总杂醇油含量呈现先增加后降低的趋势,发酵结束后以BO213发酵的骏枣酒总杂醇油含量最低,质量浓度为268.6mg/L。发酵期间,总酚含量没有明显变化,而抗氧化能力则逐渐上升,且不同的酿酒酵母发酵的骏枣酒抗氧化能力也各不相同,以BO213最高。在4种酿酒酵母中,酵母BO213产生的甲醇和杂醇油含量最低,抗氧化能力最强,更适合骏枣果酒的发酵。

Effect of Different Saccharomyces cerevisiae on Jun-Jujube Wine Fermentation Characteristics

In order to study the effects of different yeasts on the fermentation characteristics of Jun-jujube wine, the changes of physicochemical indexes and antioxidant capacities of different kinds of Jun-jujube wine fermented by four Saccharomyces cerevisiae strains (BO213, EC1118, FX10 and RV002) during fermentation were studied by gas chromatography and spectrophotometry. The results showed that the total soluble solid content decreased during fermentation, while the alcohol content increased gradually, among which the alcohol content of RV002 was the fastest-growing group. After 10 days of fermentation, the alcohol content of BO213, EC1118, FX10, and RV002 increased to 11.05%, 11.68%, 10.84%, and 11.89%, respectively. No significant changes in pH values and total acid contents were observed during fermentation. At the end of fermentation, BO213 provided the lowest methanol content. The fusel oils in Jun-jujube wine mainly included n-propanol, isobutanol, and isoamyl alcohol, and isobutanol and isoamyl alcohol had the higher contents. The total fusel oil content increased firstly and then decreased during the fermentation process. At the end of fermentation, BO213 fermented Jun-jujube wine had the lowest total fusel oil content (268.6mg/L). During the fermentation, there was no significant change in the total phenolic content, while the antioxidant capacities gradually increased, and the antioxidant capacities of different Saccharomyces cerevisiae fermented Jun-jujube wines were also different. BO213 fermented Jun-jujube wine had the highest antioxidant capacities. In summary, among the four Saccharomyces cerevisiae, BO213 produced the lowest methanol and fusel oil contents, and exerted the strongest antioxidant capacities, which was the most suitable for the fermentation of Jun-jujube wine.