食品工业科技2026，Vol.47Issue(10)：45-55,11.DOI:10.13386/j.issn1002-0306.2025070182
不同商业酵母对三华李果酒品质的影响
Effect of Different Commercial Yeasts on the Quality of Sanhua Plum Wine
摘要
Abstract
In order to select the yeast strain suitable for Sanhua plum wine production,five commercial Saccharomyces cerevisiae strains(SY,D254,DV10,EC1118,and K1)were used for Sanhua plum wine fermentation in this study.A comprehensive evaluation of the effects of these yeast strains on Sanhua plum wine quality was conducted by analyzing basic physicochemical parameters,total phenolics and flavonoids,antioxidant activity,profiles of organic acids and amino acids,volatile compounds,and sensory characteristics.The results indicated that the wines fermented with the five yeast strains exhibited an alcohol content of 12.57%～12.97%(v/v),along with high dry extract content(40.00～43.90 g/L),and low methanol levels(30.86～37.41 mg/L).Among them,the D254-fermented Sanhua plum wine showed the lowest total acid content(8.29 g/L)and the lowest malic acid content(5.96 g/L).The DV10-fermented Sanhua plum wine exhibited the strongest antioxidant activity,as evidenced by its highest DPPH·scavenging capacity(911.26 mg VC/L)and strongest reducing power(976.40 mg VC/L).The Sanhua plum wine fermented with SY yeast demonstrated the highest amino acid content(402.33 mg/L),the most complex volatile composition,and the highest sensory evaluation score(89.90 points),indicating its superior suitability for Sanhua plum wine fermentation.This study provides a theoretical foundation for yeast selection in the production of Sanhua plum wine.关键词
三华李果酒/商业酵母/抗氧化/有机酸/氨基酸/挥发性成分Key words
Sanhua plum wine/commercial yeast/antioxidant/organic acid/amino acid/volatile composition分类
轻工纺织引用本文复制引用
陈雪雪,顾英婕,许文静,吴兰,尹艳艳,胡建锋,路虎,范奇高..不同商业酵母对三华李果酒品质的影响[J].食品工业科技,2026,47(10):45-55,11.基金项目
贵州省技术创新中心(黔科合平台JSZX[2025]002). （黔科合平台JSZX[2025]002）
