酿酒科技
釀酒科技
양주과기
Liquor-Making Science & Technology
2015年
11期
14-17
,共4页
发酵%荔枝%高糖%硫酸铵%果酒
髮酵%荔枝%高糖%硫痠銨%果酒
발효%려지%고당%류산안%과주
fermentation%litchi%high-sugar%ammonium sulfate%fruit wine
研究了荔枝汁接种R2酵母和DV10酵母后在低温(12℃)下的高糖(340 g/L)发酵能力.为了解决菌种在高渗透压下起酵迟缓的问题,通过添加硫酸铵补充发酵氮源强化菌种的发酵能力,考察了发酵过程中总糖、酒精度和高级醇等的含量变化规律.结果表明,添加硫酸铵可以明显促进发酵过程对糖的消耗,提升乙醇和酯类物质得率,降低高级醇和挥发酸生成量.添加硫酸铵的R2发酵果汁比空白样的高级醇含量在20 d、25 d及30 d时分别降低了37.52%、22.42%和22.40%;而添加硫酸铵的DV10发酵果汁高级醇含量比空白样分别降低39.63%、24.02%和20.16%,且添加硫酸铵的酒样均比其空白样的感官评价得分高.研究表明,荔枝汁接种R2酵母比DV10酵母更有利于低温高糖发酵,添加硫酸铵可以促进高糖发酵的进行,提升产品的品质.
研究瞭荔枝汁接種R2酵母和DV10酵母後在低溫(12℃)下的高糖(340 g/L)髮酵能力.為瞭解決菌種在高滲透壓下起酵遲緩的問題,通過添加硫痠銨補充髮酵氮源彊化菌種的髮酵能力,攷察瞭髮酵過程中總糖、酒精度和高級醇等的含量變化規律.結果錶明,添加硫痠銨可以明顯促進髮酵過程對糖的消耗,提升乙醇和酯類物質得率,降低高級醇和揮髮痠生成量.添加硫痠銨的R2髮酵果汁比空白樣的高級醇含量在20 d、25 d及30 d時分彆降低瞭37.52%、22.42%和22.40%;而添加硫痠銨的DV10髮酵果汁高級醇含量比空白樣分彆降低39.63%、24.02%和20.16%,且添加硫痠銨的酒樣均比其空白樣的感官評價得分高.研究錶明,荔枝汁接種R2酵母比DV10酵母更有利于低溫高糖髮酵,添加硫痠銨可以促進高糖髮酵的進行,提升產品的品質.
연구료려지즙접충R2효모화DV10효모후재저온(12℃)하적고당(340 g/L)발효능력.위료해결균충재고삼투압하기효지완적문제,통과첨가류산안보충발효담원강화균충적발효능력,고찰료발효과정중총당、주정도화고급순등적함량변화규률.결과표명,첨가류산안가이명현촉진발효과정대당적소모,제승을순화지류물질득솔,강저고급순화휘발산생성량.첨가류산안적R2발효과즙비공백양적고급순함량재20 d、25 d급30 d시분별강저료37.52%、22.42%화22.40%;이첨가류산안적DV10발효과즙고급순함량비공백양분별강저39.63%、24.02%화20.16%,차첨가류산안적주양균비기공백양적감관평개득분고.연구표명,려지즙접충R2효모비DV10효모경유리우저온고당발효,첨가류산안가이촉진고당발효적진행,제승산품적품질.
In this study, the fermenting performance of yeast strain R2 and DV10 inoculating with litchi juice at low temperature (12℃) and high sugar concentration (340 g/L) was investigated. Ammonium sulfate was added to supplement the fermenting nitrogen source to settle the problem of slow yeast fermentation under high osmotic pressure, and the change rule of total sugar, alcohol content and higher alcohol content in the fermenting process were investigated. The results showed that, the addition of ammonium sulfate could obviously promote sugar con-sumption, increase ethanol and ester content, and reduce the yield of higher alcohols and volatile acids. For example, higher alcohol content in litchi juice fermented by strain R2 with the addition of ammonium sulfate at 20 d, 25 d and 30 d decreased by 37.52%,22.42%and 22.40%re-spectively than the control group;higher alcohol content in litchi juice fermented by strain DV10 with the addition of ammonium sulfate at 20 d, 25 d and 30 d decreased by 39.63%,24.02%and 20.16%respectively than the control group. Besides, wine samples with the addition of ammonium sulfate got higher sensory evaluation scores. The experiments also demonstrated that yeast strain R2 was more beneficial than yeast strain DV10 to litchi juice fermentation at low temperature and high sugar concentration, and the addition of ammonium sulfate was help-ful for high-sugar fermentation as well as wine quality improvement.
