扣囊复膜酵母在红枣酒中的应用

采用纯培养技术对10个采集自大竹县东柳乡的米酒曲样品蕴含的酵母菌进行分离鉴定,结果表明,24株酵母菌中16株被鉴定为Saccharomycopsis fibuligera(扣囊复膜酵母),S.fibuligera为米酒曲中的优势酵母菌。选取S.fibuligera分离株制备红枣酒并对其品质进行评价,结果发现红枣酒酒精度在8.1%vol~11.9%vol,可溶性固形物含量在7.59%~17.21%。色度仪结果表明,红枣酒颜色整体偏红偏黄。电子鼻结果表明,乙醇为红枣酒挥发性化合物的主要成分。电子舌结果表明,红枣酒在酸味指标上差异最大,相对强度的极差值为4.48。主成分分析结果表明,S.fibuligera HBUAS61136酿造的红枣酒具有较好的风味品质和较高的酒精度。

Application of Saccharomycopsis fibuligera in Jujube Wine

Ten rice wine koji samples were collected from Dongliu Township,Dazhu County,and yeast strains were isolated and classified by pure culture techniques.The result indicated that 16 isolates out of the whole 24 isolates were identified as Saccharomycopsis fibuligera,and S.fibuligera was the domain yeast strains in rice wine koji.The qualities of jujube wine samples which were fermented by S.fibuligera isolates were evaluated,and the results showed that the alcohol content of jujube wine ranged from 8.1%vol to 11.9%vol,and soluble solids content ranged from 7.59%to 17.21%.The result of colorimeter indicated that color of jujube wine tended to red and yellow.The results of electronic nose and electronic tongue indicated that ethanol was the domain component of volatile compounds,and there was greatest difference in sourness index with range value of relative abundance of 4.48.Principal component analysis showed that the jujube wine fermented by S.fibuligera HBUAS61136 with better flavor quality and higher content of alcohol.