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食品与发酵工业  2017, Vol. 43 Issue (6): 116-    
  本期目录 | 过刊浏览 | 高级检索 |
酿酒酵母-酒类酒球菌接种方式对樱桃酒品质的影响
张沁芳,张云舒,李鹏,孙舒扬,赵玉平
烟台大学生命科学学院,山东烟台,264025
鲁东大学食品工程学院,山东烟台,264025
The influence of Saccharomyces cerevisiae-Oenococcus oeni inoculation mode on the quality of cherry wines
ZHANG Qin-fang,ZHANG Yun-shu,Li Peng,SUN Shu-yang,ZHAO Yu-ping
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摘要 对比分析了酿酒酵母(F10)-酒类酒球菌(vP41)顺序接种和同时接种2种模式对樱桃酒的发酵过程、酒体成分、生物胺含量以及感官质量的影响.结果显示,同时接种模式能够缩短发酵时间,更高效地萃取樱桃果浆中的多酚和花色苷,降低色胺、苯乙胺、亚精胺和组胺的生成量,赋予樱桃酒更浓郁的果香.因此,酿酒酵母-酒类酒球菌同时接种模式具有在樱桃酒生产中推广应用的潜力.
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Abstract: The Saccharomyces cerevisiae and Oenococcus oeni inoculation modes have a great influence on the fermentation and quality of cherry wines.In the present study,a sequential culture and a co-inoculation culture was separately applied in the production of cherry wines,in order to elucidate their impact on the compositional profile,biogenic amine content and sensory characteristics of cherry wines.Obtained results demonstrated that the co-inoculation strategy could significantly shorten the fermentation time,extract more polyphenols and tannins from the cherry pulp,decrease the formation of biogenic amines and confer the wine with a stronger fruity note.Based on these findings,the co-inoculation culture can be applied in the cherry wine-making industry.
               出版日期:  2017-06-25      发布日期:  2017-12-01      期的出版日期:  2017-06-25
基金资助: 国家自然科学基金(31501577)
山东省高校科技发展计划(J13LE10)
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