为选择出适合酿制桑葚酒的酵母菌株,考察了10株酵母对桑葚酒品质的影响。研究发现,只有2323、AC、FX10、F15、D254和F33六株酵母发酵酒的挥发酸质量浓度低于1.2 g/L(以乙酸计)。6株酵母发酵酒中的挥发性风味物质种类排序为AC=F33＞F15＞2323＞FX10=D254,含量排序为2323＞D254＞F15＞F33＞FX10＞AC。6株酵母发酵酒的感官综合得分为FX10＞2323＞F15＞D254＞AC＞F33。相关性分析表明,含量与感官综合得分成正相关的挥发性风味物质有30种,成负相关的有14种。综合考虑挥发酸含量、感官综合得分和与感官综合得分成正相关的挥发性风味物质含量,采用模糊综合评判模型,最终模型结果显示F15发酵的桑葚酒综合质量最优,F15最适合酿制桑葚酒。
In order to select the optimal strain for mulberry wine production,the effect of 10 commercial yeast strains on the quality of mulberry wine was investigated.Results indicated that only six yeast strains,2323,AC,FX10,F15,D254,and F33,could contribute to the production of mulberry wine with a volatile acid content of <1.2 g/L (expressed as acetic acid).The numbers of volatile flavor compound (VFC) types in mulberry wines produced by these six yeast strains followed the order of AC = F33 >F15 >2323 >FX10 = D254.The orders of the VFC contents and comprehensive sensory scores of fermented wines were 2323 >D254 >F15 >F33 >FX10 >AC and FX10 >2323 >F15 >D254 >AC >F33,respectively.The correlation analysis showed that 30 VFCs positively and 14 VFCs negatively correlated with the comprehensive sensory score.A fuzzy comprehensive evaluation model was constructed based on the comprehensive consideration of the volatile acid content,comprehensive sensory score,and the VFC contents that positively correlated with the comprehensive sensory score.The results of the final model indicated that mulberry wine fermented by the F15 strain exhibited optimal comprehensive quality,making F15 the most suitable yeast strain for mulberry wine production.
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