食品与发酵工业 >

2022 , Vol. 48 >Issue 3: 177 - 185

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028328

研究报告

混菌发酵猕猴桃果酒工艺条件优化及抗氧化性研究

  • 金海炎 ,
  • 王丰园 ,
  • 鲁云风 ,
  • 张四普 ,
  • 牛佳佳 ,
  • 唐存多 ,
  • 左卫芳 ,
  • 杨永峰
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  • 1(南阳师范学院,河南 南阳,473061)
    2(河南农业科学院园艺所,河南 郑州,450008)
    3(河南伏牛山生物科技股份有限公司,河南 内乡,474350)
硕士研究生(鲁云风副教授为通信作者,E-mail: yunflu@163.com)

收稿日期: 2021-06-20

  修回日期: 2021-07-25

  网络出版日期: 2022-03-04

基金资助

河南省大宗水果产业技术体系项目(S2014-11-G04);南阳师范学院研究生创新基金项目(2020CX005)

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Optimization of fermentation conditions for mixed bacteria of kiwifruit wine and its antioxidant activity

  • JIN Haiyan ,
  • WANG Fengyuan ,
  • LU Yunfeng ,
  • ZHANG Sipu ,
  • NIU Jiajia ,
  • TANG Cunduo ,
  • ZUO Weifang ,
  • YANG Yongfeng
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  • 1(Nanyang Normal University,Nanyang 473061,China)
    2(Institute of Horticulture,Henan Academy of Agricultural Sciences,Zhengzhou 450008,China)
    3(Henan FuNiushan Biological Technology Co.Ltd.,Neixiang 474350,China)

Received date: 2021-06-20

  Revised date: 2021-07-25

  Online published: 2022-03-04

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摘要

为改善单一酿酒酵母酿造猕猴桃果酒的风味与口感,研究非酿酒酵母与酿酒酵母共同发酵对猕猴桃果酒的影响。以葡萄园有孢汉逊酵母(Hanseniaspora vineae)与安琪果酒酵母(SY)为试验菌株,猕猴桃为原料,在单因素试验基础上,进行正交优化试验,确定混菌发酵猕猴桃果酒的最佳发酵工艺,同时测定·OH、DPPH自由基、ABTS阳离子自由基清除能力和铁离子还原能力,以此评价混菌发酵猕猴桃果酒的抗氧化活性。优化得到主发酵工艺为:H.vineae提前36 h接种;接种量4%;酿酒酵母与非酿酒酵母接种体积比1∶1.5;初始糖度25 °Brix;25 ℃发酵9 d,在此条件下得到酒香浓郁,花果香淡雅,口感醇厚的猕猴桃果酒,酒精度为13.83%。抗氧化研究结果表明,自由基清除率和铁离子还原能力均随样品体积的增加而增大,且混菌发酵猕猴桃果酒抗氧化能力整体优于单菌发酵果酒,具有一定抗氧化活性。

关键词： 葡萄园有孢汉逊酵母; 混菌发酵; 猕猴桃酒; 抗氧化活性

本文引用格式

金海炎 , 王丰园 , 鲁云风 , 张四普 , 牛佳佳 , 唐存多 , 左卫芳 , 杨永峰 . 混菌发酵猕猴桃果酒工艺条件优化及抗氧化性研究[J]. 食品与发酵工业, 2022 , 48(3) : 177 -185 . DOI: 10.13995/j.cnki.11-1802/ts.028328

Abstract

In order to improve the flavor and taste of kiwi wine brewed by Saccharomyces cerevisiae, the effects of co-fermentation of Hanseniaspora vineae and Saccharomyces cerevisiae on kiwi fruit wine were studied. Based on single factor test, orthogonal optimization test was carried out to determine the optimal fermentation process of kiwi fruit wine fermented by the mixed bacteria. Meanwhile, the scavenging capacity of OH、DPPH、ABTS+ free radical scavenging ability and Fe3+ reducing capacity free radic were measured for the evaluation of the antioxidant activity of kiwi fruit wine. The optimum fermentation process was determined as follows: H. vineae inoculation for 36 h in advance; inoculation amount was 4%; inoculation ratio of Saccharomyces cerevisiae to non-Saccharomyces cerevisiae was 1∶1.5 (V∶V); initial sugar content 25 °Brix. After fermentation at 25 ℃ for 9 days, kiwi fruit wine with strong aroma, elegant flower and fruit aroma and mellow taste was obtained, and the alcohol degree was 13.83% vol. The results of antioxidant study showed that the free radical scavenging rate and iron ion reduction capacity increased with the increase of sample volume, and the antioxidant capacity of kiwifruit wine fermented by mixed bacteria was better than that of single bacteria fermentation. This study provides a reference for the application of non-Saccharomyces cerevisiae in kiwi fruit wine.

Key words： Hanseniaspora vineae; mixed fermentation; kiwi wine; antioxidant activity

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