食品与发酵工业 >

2025 , Vol. 51 >Issue 17: 159 - 167

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041465

研究报告

百香果果酒酿造中产酯酿酒酵母的筛选、鉴定及其发酵特性研究

  • 顾桁浩 ,
  • 王宇 ,
  • 缪嘉鑫 ,
  • 李苏洋 ,
  • 陈诗仪 ,
  • 周勇 ,
  • 孙玲
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  • 1(江苏大学 食品与生物工程学院,江苏 镇江,212013)
    2(贵州省农业科学院果树科学研究所,贵州 贵阳,550006)
第一作者:硕士研究生(孙玲副教授为通信作者,E-mail:sunling090909@163.com)

收稿日期: 2024-10-30

  修回日期: 2024-12-25

  网络出版日期: 2025-09-29

基金资助

贵州省科技计划项目(黔科合支撑〔2022〕一般 150);镇江市重点研发计划(现代农业)项目(NY2023008)

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Screening, identification, and fermentation characteristics of ester-producing Saccharomyces cerevisiae in passion fruit wine production

  • GU Henghao ,
  • WANG Yu ,
  • MIAO Jiaxin ,
  • LI Suyang ,
  • CHEN Shiyi ,
  • ZHOU Yong ,
  • SUN Ling
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  • 1(School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)
    2(Guizhou Academy of Agricultural Sciences Fruit Research Institute, Guiyang 550006, China)

Received date: 2024-10-30

  Revised date: 2024-12-25

  Online published: 2025-09-29

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摘要

为提高百香果果酒品质,采取平板分离法从贵州本地的百香果果园土壤、果实及表皮中筛选、鉴定产酯酿酒酵母,再通过代谢能力、产酯能力、产酒精能力、产酸能力和产气速率与商业安琪酵母进行对比分析,筛选专门用于百香果果酒酿造的产酯酿酒酵母菌株。结果表明,通过初筛、复筛筛选出1株产酯酵母菌株G1,分子生物学鉴定为酿酒酵母(Saccharomyces cerevisiae)。利用小鼠急性毒性试验验证酿酒酵母G1为实际无毒。与商业安琪酵母相比,酿酒酵母G1在发酵过程中具有类似的产酒精能力和对酸、SO2、酒精度和葡萄糖的耐受性,且其产酯能力提高了15.1%、酸度降低了2.6%、发酵时间缩短了1 d,具有适合百香果果酒酿造的发酵特性。酿酒酵母G1发酵的百香果果酒中的有机酸主要是柠檬酸(74.68%),且该果酒香味更浓、口感更佳,可为百香果果酒品质调控和产品开发提供一定的理论和应用指导。

关键词： 百香果果酒; 酿酒酵母; 鉴定; 筛选; 发酵性能

本文引用格式

顾桁浩 , 王宇 , 缪嘉鑫 , 李苏洋 , 陈诗仪 , 周勇 , 孙玲 . 百香果果酒酿造中产酯酿酒酵母的筛选、鉴定及其发酵特性研究[J]. 食品与发酵工业, 2025 , 51(17) : 159 -167 . DOI: 10.13995/j.cnki.11-1802/ts.041465

Abstract

To improve the quality of passion fruit wine, a plate separation method was adopted to screen and identify ester-producing yeast strains from the soil, fruit, and peel of passion fruit in Guizhou.Subsequently, by comparing the metabolic ability, ester production ability, alcohol production ability, acid production ability, and gas production rate with commercial Angel Saccharomyces cerevisiae, the yeast strains with higher ester production for passion fruit wine were screened out.The results indicated that the ester-producing yeast strain G1 was selected through preliminary and secondary screening.Molecular biological identification confirmed that it is S. cerevisiae.The acute toxicity test in mice verified that S. cerevisiae G1 was actually non-toxic.Compared to commercial Angel S. cerevisiae, S. cerevisiae G1 had similar alcohol production capabilities and tolerances to acidity, SO2, alcohol, and glucose levels during fermentation.Moreover, G1 exhibited a 15.1% increase in ester production, a 2.6% decrease in acidity, and one day shorter fermentation time, suitable for the fermentation of passion fruit wine.Ester-producing S. cerevisiae G1 was beneficial for improving the quality of passion fruit wine.After the fermentation of passion fruit wine by S. cerevisiae G1, the main organic acids were citric acid (74.68%), and the fruit wine had a stronger aroma and better taste.This study provides certain theoretical guidance for the quality regulation and product development of passion fruit wine.

Key words： passion fruit wine; Saccharomyces cerevisiae; identification; screening; fermentability

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