食品与发酵工业 >

2025 , Vol. 51 >Issue 17: 168 - 174

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041432

研究报告

百合酒酿造适宜发酵剂筛选

  • 刘佳明 ,
  • 吴国锋 ,
  • 卿纯 ,
  • 申佳微 ,
  • 张雅洁 ,
  • 赵雪琪 ,
  • 贠建民
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  • 1(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    2(兰州工业研究院,甘肃 兰州,730050)
第一作者:硕士研究生(贠建民教授为通信作者,E-mail:yunjianmin@gsau.edu.cn)

收稿日期: 2024-10-28

  修回日期: 2025-01-05

  网络出版日期: 2025-09-29

基金资助

甘肃省科技计划项目乡村振兴专项(24CXNA012);兰州市科技计划项目(2022-2-83)

收起

Screening of suitable fermentation starter for lily wine brewing

  • LIU Jiaming ,
  • WU Guofeng ,
  • QING Chun ,
  • SHEN Jiawei ,
  • ZHANG Yajie ,
  • ZHAO Xueqi ,
  • YUN Jianmin
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070)
    2(Lanzhou Industrial Research Institute, Lanzhou, 730050)

Received date: 2024-10-28

  Revised date: 2025-01-05

  Online published: 2025-09-29

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摘要

发酵剂是酒酿造的原驱动力,对于产品风味、口感等品质的形成至关重要。该实验选用“甘味”特色农产品中的“独一份”—兰州百合鳞茎为原料制汁,以3种不同性能的商业酿酒酵母作为备选发酵剂,通过测定百合酒基本理化指标、结合顶空固相微萃取气质联用技术对酒中挥发性风味物质进行跟踪测定,并进行感官评价,比较筛选百合酒酿造的适宜发酵剂。结果表明,酵母F15发酵剂对百合汁原料的适应性高,具有降糖速度快、产乙醇能力强的优势,在初始糖度为22 °Brix的汁液中经8 d发酵酒精度为11.2%vol,残留糖度为8.3 °Brix,其所酿百合酒风味品质良好,感官评分达到87分。因此,确定酵母F15为百合酒酿造的理想发酵剂。

关键词： 百合酒; 风味品质; 适宜发酵剂; 酿酒酵母; 筛选

本文引用格式

刘佳明 , 吴国锋 , 卿纯 , 申佳微 , 张雅洁 , 赵雪琪 , 贠建民 . 百合酒酿造适宜发酵剂筛选[J]. 食品与发酵工业, 2025 , 51(17) : 168 -174 . DOI: 10.13995/j.cnki.11-1802/ts.041432

Abstract

Fermentation starter is the driving force of wine brewing, which is crucial for the formation of flavor and taste.This study selected lily bulbs from Lanzhou, which is the only sweet lily variety in China, as the raw material for juice production, and three kinds of commercial brewer's yeasts with different characteristics were employed as alternative fermentation starters.Through the determination of the basic physical and chemical indexes, combined with volatile flavor compounds in wine by headspace-solid phase microextractiongas chromatograph-mass spectrometry technology, and sensory evaluation of lily wine, so as to compare and screen the suitable fermentation starter for brewing lily wine.Results showed that the yeast F15 starter was highly adaptable to the lily juice raw material, had the advantages of fast sugar reduction, strong ethanol production capacity.After 8 days fermentation, the alcohol content was 11.2 %vol and the residual sugar content was 8.3 °Brix in the juice with initial sugar content of 22 °Brix, which had good flavor quality, and its sensory score reached 87.Thereby, the yeast F15 can be used as an ideal starter for lily wine brewing.

Key words： lily wine; quality of flavor; suitable fermentation starter; Saccharomyces cerevisiae; screening

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