食品与发酵工业2025，Vol.51Issue(17)：168-174,中插1-中插8,15.DOI:10.13995/j.cnki.11-1802/ts.041432
百合酒酿造适宜发酵剂筛选
Screening of suitable fermentation starter for lily wine brewing
摘要
Abstract
Fermentation starter is the driving force of wine brewing,which is crucial for the formation of flavor and taste.This study selected lily bulbs from Lanzhou,which is the only sweet lily variety in China,as the raw material for juice production,and three kinds of commercial brewer's yeasts with different characteristics were employed as alternative fermentation starters.Through the determination of the basic physical and chemical indexes,combined with volatile flavor compounds in wine by headspace-solid phase microextractiongas chromatograph-mass spectrometry technology,and sensory evaluation of lily wine,so as to compare and screen the suitable fermentation starter for brewing lily wine.Results showed that the yeast F15 starter was highly adaptable to the lily juice raw material,had the advanta-ges of fast sugar reduction,strong ethanol production capacity.After 8 days fermentation,the alcohol content was 11.2％vol and the re-sidual sugar content was 8.3 °Brix in the juice with initial sugar content of 22 °Brix,which had good flavor quality,and its sensory score reached 87.Thereby,the yeast F15 can be used as an ideal starter for lily wine brewing.关键词
百合酒/风味品质/适宜发酵剂/酿酒酵母/筛选Key words
lily wine/quality of flavor/suitable fermentation starter/Saccharomyces cerevisiae/screening引用本文复制引用
刘佳明,吴国锋,卿纯,申佳微,张雅洁,赵雪琪,贠建民..百合酒酿造适宜发酵剂筛选[J].食品与发酵工业,2025,51(17):168-174,中插1-中插8,15.基金项目
甘肃省科技计划项目乡村振兴专项(24CXNA012) （24CXNA012）
兰州市科技计划项目(2022-2-83) （2022-2-83）
