Food and Fermentation Industries >

2022 , Vol. 48 >Issue 10: 70 - 77

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029379

Screening of yeast and analysis of quality changes during grape Jiaosu fermentation

  • WANG Yinzhuang ,
  • DING Yufeng ,
  • DUAN Dingding ,
  • MA Yanli ,
  • MU Jianlou ,
  • LIU Yaqiong
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  • 1(College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China)
    2(Nanyang Institute of Technology, Nanyang 473000, China)

Received date: 2021-09-13

  Revised date: 2021-10-14

  Online published: 2022-06-10

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Abstract

To clarify the suitable yeast for grape Jiaosu production and the quality change rule of inoculated fermented grape Jiaosu, the substance change during the fermentation of seven yeast strains was studied, and the effect of successive inoculation on the quality of grape Jiaosu was analyzed. The results showed that the fermentation speed of Saccharomyces cerevisiae XQ-05 was faster, and the acid production capacity was significantly higher than that of the other six strains (P<0.05). The activity of superoxide dismutase (SOD) reached the maximum on the second day, and the activity of β-glucosidase increased steadily to 518.06 μU/mL during the first five days of fermentation. Therefore, Saccharomyces cerevisiae XQ-05 was suitable for grape fermentation. The effect of successive inoculation fermentation on grape Jiaosu quality showed that the color change at the end of fermentation was significant (P<0.05). The contents of γ-aminobutyric acid and SOD activity increased gradually during the fermentation process, reaching 38.95 μg/mL and 135.00 U/L on the 41st day, respectively. For the changes of organic acids, malic acid, acetic acid and lactic acid were the main reasons for the differences in various fermentation stages. A total of 43 aroma components were detected during fermentation, among which alcohols and esters were abundant. The above studies can provide theoretical reference for the optimization of fermentation conditions of grape Jiaosu and the improvement of quality.

Key words： grape; Jiaosu; yeast; fermentation characteristics

Cite this article

WANG Yinzhuang , DING Yufeng , DUAN Dingding , MA Yanli , MU Jianlou , LIU Yaqiong . Screening of yeast and analysis of quality changes during grape Jiaosu fermentation[J]. Food and Fermentation Industries, 2022 , 48(10) : 70 -77 . DOI: 10.13995/j.cnki.11-1802/ts.029379

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