食品工业科技2018，Vol.39Issue(3)：12-16,21,6.DOI:10.13386/j.issn1002-0306.2018.03.003
不同酿酒酵母在菠萝果酒中的发酵特性
Fermentation characteristics of different yeast in pineapple wine making
摘要
Abstract
Four Saccharomyces cerevisiae strains(DV10,CY3079,K1 and QA23)were used in fermentation of pineapple peel residue,through sensory value,chromaticity,alcohol and antioxidant activity changes in fermentation process,an optimal yeast strain was selected.The results show that the sensory score of QA23 was 86,the second wine is fermented with CY3079.L* and b* of wines fermented with CY3079,K1 and QA23 yeast were higher than DV10.The alcohol in all wines were more than 10％ vol.Change of flavonoid in the fermentation process was unsignificant,the content of polyphenols were experienced a complex tendency of increased first then decreased and rebound again,the change of antioxidant activities was similar with total phenols during the main fermentation stage.Compared to the other three yeast,pineapple wine of QA23 yeast had the highest flavonoid and polyphenols contents,up to (0.29 ± 0.021) mg/mL and (455.90 ± 9.87) μg/mL,respectively.IC5o of DPPH and ABTS radical scavenging ability were (4.40 ± 0.29) mg/mL and (0.74 ± 0.03) mg/mL,respectively.Compared with CY3079,DV10 and K1 yeast,QA23 had higher antioxidant activity.The fermentation performance of QA23 yeast was better than other three kinds of yeast and suitable for pineapple wine fermentation.It provides theoretical basis for the processing and utilization of pineapple skin residue.关键词
菠萝果酒/酿酒酵母/感官评价/抗氧化活性Key words
pineapple wine/Saccharomyces cerevisiae/sensory evaluation/antioxidant activity分类
轻工纺织引用本文复制引用
马丽娜,袁源,林丽静,龚霄..不同酿酒酵母在菠萝果酒中的发酵特性[J].食品工业科技,2018,39(3):12-16,21,6.基金项目
公益性行业(农业)科研专项(201503142) （农业）
中国热带农业科学院基本科研业务费专项资金(1630122017013). （1630122017013）
