不同干酵母对莲雾果酒酿造的影响

【目的】分析不同干酵母对莲雾果酒酿造的影响,筛选出最适活性干酵母,为莲雾果酒生产加工提供参考。【方法】以海南黑珍珠莲雾为试验材料,选用7种果酒活性干酵母发酵莲雾果汁,分别测定发酵过程中糖含量、酵母菌菌落总数、发酵能力和果酒总酸含量,并结合感官评价,分析不同酵母菌的发酵情况。【结果】在发酵温度25℃、初始糖度25.5 Brix、酵母菌接种量0.1%的条件下,拉曼得系列Lalvin 71B降酸干酵母在莲雾果酒发酵阶段始终保持较高的酵母菌菌落总数,发酵速率较快,果酒总酸含量较低,所制备的莲雾果酒感官评分最高(92分),品质最佳,酒体颜色浅黄,澄清透亮,具有莲雾果酒特有的清香味,酸甜可口,回味甘甜,口感柔和;而法国K1酿酒酵母的发酵效果最差,果酒感官评分最低。【结论】拉曼得系列Lalvin 71B降酸干酵母发酵的莲雾果酒色、香、味俱佳,可作为酵母菌用于莲雾果酒的工厂化生产。

Effects of different dry yeasts on Syzygium samarangense wine brewing

Objective]Effects of different dry yeasts on Syzygium samarangense wine brewing were studied, in order to screen out the proper active dry yeast and provide reference for S. samarangense wine production. Method]Hainan Black Pearl S. samarangense was taken as the research materials to produce fruit juice and fermented juice wine by seven selected wine active dry yeasts. In the fermentation process, brix, yeast colony number, fermentation ability and total acid content, combined with sensory evaluation were analyzed to determine different yeast fermentation conditions. Result]The results showed that the most suitable strain for brewing S. samarangense wine was Lalvin 71B of Raman series under the condition of fermentation temperature 25 ℃, initial sugar concentration 25.5 Brix, and yeast inoculation quantity 0.1%. During the fermentation stage, Lalvin 71B maintained large quantity of yeast colonies and fast fermentation rate. It reduced total acid content of the wine. The obtained S. samarangense wine has the highest sensory score, which was up to 92. It had the best quality with pale yellow color, contained unique fragrance and flavour of S. samarangense wine, enjoyed sweet aftertaste and soft taste. French K1 yeast, by contrast, obtained the lowest wine sensory score and the worst fermentation effects.Conclusion]The S. samarangense wine fermented by Lalvin 71B of Raman series enjoys favourable aroma , fragrance and taste. Therefore, Lalvin 71B is an appropriate yeast for S. samarangense wine brewing.