| 摘要: |
| 【目的】筛选猕猴桃果酒发酵优势菌株，优化果酒发酵工艺。【方法】以猕猴桃果皮为材料，通过分离、纯化和筛选获得适合猕猴桃果酒发酵的酵母菌菌株；以果酒酒精度和VC含量为指标，系统分析了酵母接种量、初始SO2质量浓度、初始糖度、发酵温度和初始pH值5个因素对猕猴桃果酒品质的影响，然后通过Box-Behnken响应面试验设计对猕猴桃果酒的发酵工艺条件进行优化，并在此基础上建立猕猴桃果酒发酵的数学模型。【结果】筛选获得2株酵母菌株1-21和1-31，菌株1-21发酵活力强，发酵得到果酒的VC含量高，适合作为猕猴桃果酒发酵的主发酵菌株；菌株1-31发酵得到的果酒香气独特，香气组分含量高，适合作为猕猴桃果酒发酵的辅助菌株。猕猴桃果酒发酵的最优工艺条件为：选用1-21纯菌株发酵，种子液接种量8.0%，初始SO2C含量预测值为1.18 g/L，实测值为 1.09 g/L。【结论】 筛选所获的野生酵母菌株1 21发酵力强，用其发酵得到的猕猴桃果酒VC含量高，发酵工艺可靠。 |
| 关键词: 猕猴桃果酒 菌株筛选 响应面设计 工艺优化 |
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| 基金项目:陕西省科学技术研究发展计划项目（2012K01-26）；西北农林科技大学博士科研启动基金项目（2010BSJJ052） |
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| Yeast screening and fermentation process optimization of kiwifruit wine |
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ZHOU Yuan,ZHANG Qiang,FU Hong-fei,et al
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| Abstract: |
| 【Objective】This study focused on the screening of dominant strains suitable for the fermentation of kiwifruit wine and the optimization of fermentation process.【Method】Yeast strains suitable for kiwifruit wine were obtained from kiwifruit peel through isolation,purification and screening.Taking contents of alcohol and VC as indexes,effects of 5 factors,including inoculation volume,initial SO2 mass content,initial sugar degree,fermentation temperature and pH value,were systematically analyzed by single factor analysis method.Then through the Box-Benhnken response surface design,the process was optimized and a mathematic model was established.【Result】2 yeast strains suitable for kiwifruit wine fermentation were obtained and named as 1-21 and 1-31.1-21 strain had higher fermentation capacity and obtained kiwifruit wine had higher VC content,thus it was suitable to be the main strain for kiwifruit wine fermentation.1-31 strain gave the kiwifruit wine a special fragrance and higher contents of aroma components,thus it was suitable to be auxiliary strain.The optimal fermentation conditions for kiwifruit wine were:strain 1-21,inoculation volume 8%,initial SO2 119.73 mg/L,and initial sugar degree 240 g/kg.Under optimal conditions,the maximum estimated contents of alcohol and VC were 14.14° and 1.18 g/L,and the observed values were 14.08° and 1.09 g/L,respectively.【Conclusion】The screened natural strain 1-21 had high fermentation capacity and the kiwifruit wine had high VC content with reliable fermentation technology. |
| Key words: kiwifruit wine strain screening response surface design processing optimization |
