食品与发酵工业2025，Vol.51Issue(13)：135-143,中插1-中插4,13.DOI:10.13995/j.cnki.11-1802/ts.040548
枇杷果酒酿酒酵母的筛选及其发酵性能研究
Screening of strains for brewing loquat wine and study on its fermentation performance
摘要
Abstract
Loquat is rich in nutrients and has various pharmacological effects,but the yield of fresh loquat fruit is relatively high dur-ing the season,and it is not resistant to storage and transportation,resulting in low added value.Developing loquat wine is one of the ef-fective ways to enhance the application value of loquat.This study used 330 strains of yeast isolated from naturally fermented loquat juice,loquat peels,orchard soil,and laboratory-preserved strains as the primary screening sources.Based on their alcohol production capability,fermentation initiation in high-sugar loquat juice,production of acetic acid and hydrogen sulfide,and tolerance to alcohol and sulfur diox-ide,12 superior strains were selected.These strains were identified as Saccharomyces cerevisiae through 18S rDNA sequencing.Gas chro-matography and mass spectrometry,combined with cluster analysis,were used to differentiate the loquat wines fermented by the selected strains.Compared to the commercial strain D254,the fermentation liquid of the strain SC-1 showed higher levels of esters content and alco-hol ester ratio,with a slight decrease in fatty acids.The loquat wine fermented by SC-1 scored higher in fruit aroma,floral aroma,sweet-ness,palatability,and pleasantness,and exhibited typical characteristics of fruit wine with a refreshing taste and rich aroma.Sensory eval-uation results indicated that SC-1 outperformed other selected strains and the commercial strain.Ultimately,SC-1 was determined to be the optimal strain for loquat wine fermentation.This study provides valuable insights for the quality control and improvement of loquat wine,enhancing product added value,and its industrial production applications.关键词
枇杷果酒/酿酒酵母/筛选鉴定/固相微萃取-气相色谱-质谱联用技术/风味物质Key words
loquat wine/Saccharomyces cerevisiae/screening and identification/SPME-GC-MS/flavor substances引用本文复制引用
张驰,李宛格,钮成拓,李崎,刘春凤..枇杷果酒酿酒酵母的筛选及其发酵性能研究[J].食品与发酵工业,2025,51(13):135-143,中插1-中插4,13.基金项目
国家自然科学基金项目(32272282) （32272282）
