食品工业科技2026，Vol.47Issue(6)：44-51,8.DOI:10.13386/j.issn1002-0306.2024120321
不同酵母菌种发酵欧李果酒的风味品质分析
Analysis of Flavor and Quality of Cerasus humilis Wine Fermented by Different Yeast Strains
摘要
Abstract
Nine types of commercial brewing yeast commonly used in industrial production from different manufacturers were used in the fermentation of Cerasus humilis wine.The contents of alcohol,methanol and higher alcohols,flavonoids and polyphenols,amino acids and aroma components of Cerasus humilis wine fermented by different kinds of yeast were compared and analyzed.The results showed that the alcohol content,methanol,and higher alcohols of Cerasus humilis wine fermented by RV002 yeast were the lowest.The methanol content in the Cerasus humilis wine fermented by Spark yeast was the highest,at 173.07 mg/L.The sample fermented by S377 yeast had the highest content of higher alcohols,which was 323.97 mg/L.The polyphenol content in the SIHA yeast fermented sample was the lowest,at 50.69 mg/L,while the polyphenol content in the ICV yeast fermented sample was the highest,at 86.45 mg/L.The flavonoid content in the Cerasus humilis wine sample fermented by BV818 yeast was the lowest,at 22.08 mg/L.Compared with the unfermented Cerasus humilis juice,the total amino acid content of the wine fermented by different yeast strains decreased significantly,and the amino acid content of the wine fermented by BV818 yeast decreased the least.The total amino acid content of Cerasus humilis wine fermented by different yeast strains showed a significant decrease compared to unfermented Cerasus humilis juice,with the least decrease observed in the amino acid content of Cerasus humilis wine fermented by BV818 yeast.Except for SIHA yeast,there was relatively little difference in the aroma components of Cerasus humilis wine fermented by the other 8 yeast strains.Overall,the amino acid content and sensory score of the Cerasus humilis wine fermented by BV818 yeast were the highest,and the methanol and higher alcohol content did not exceed the standard,making it suitable for the fermentation of Cerasus humilis wine.关键词
欧李果酒/酿酒酵母/氨基酸/挥发性香气/感官评价Key words
Cerasus humilis wine/Saccharomyces cerevisiae/amino acid/volatile aroma/sensory evaluation分类
轻工纺织引用本文复制引用
马艳蕊,王一熹,田杰伟,李学震,孟园,宋烨,刘光鹏,初乐..不同酵母菌种发酵欧李果酒的风味品质分析[J].食品工业科技,2026,47(6):44-51,8.基金项目
山东省服务乡村振兴样板建设典型案例(2022DXAL0213). （2022DXAL0213）
