葡萄汁有孢汉逊酵母和酿酒酵母的混合酒精发酵动力学

被引：48

作者：

王星晨 ^{[1
]}

胡凯 ^{[1
]}

陶永胜 ^{[1
,2
]}

机构：

[1] 西北农林科技大学葡萄酒学院

[2] 陕西省葡萄与葡萄酒工程技术研究中心

来源：

食品科学 | 2016年 / 37卷 / 03期

关键词：

有孢汉逊酵母; β-葡萄糖苷酶; 酿酒酵母; 混合酒精发酵; 动力学;

D O I：

暂无

中图分类号：

TS261.11 [];

学科分类号：

摘要：

利用课题组前期优选的具有高β-葡萄糖苷酶活性的葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)研究其与酿酒酵母(Saccharomyces cerevisiae)菌株混合发酵的动力学,为其葡萄酒增香酿造的应用提供理论和技术支持。实验选用陕西杨凌的爱格丽葡萄为原料,设计优选菌株提前酿酒酵母48 h接种和同时接种两个发酵处理,接种量1.0×106 CFU/m L,同时用YPD液体培养基进行两个处理的模拟发酵实验,实验以纯酿酒酵母发酵为对照。发酵过程中监测不同酵母菌数量、酒精体积分数、还原糖等指标,建立动力学模型。结果表明,提前接种处理中优选菌株生存数量最多,生存时间最长,在其对数生长期酒精生成和还原糖消耗速率最慢,但整体酒精发酵正常,酒精生成量不受影响,说明发酵过程中不良副产物生成量有限。因此,优选菌株提前酿酒酵母接种的混合发酵具有葡萄酒增香酿造的应用可能。

引用

页码：103 / 108

页数：6

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