培养基对酵母生长及蓝莓酒质量的影响

摘要

The blueberry fruit pulp and malt extract were selected to study the effect of medium on the growth of active dry yeast (ADY) and the quality of blueberry fruit wine, comparing to ADY extract peptone dextrose (YEPD) medium. The results indicated that the activation of ADY could significantly influenced by the content of glucose and yeast extract, and the activation improved by adding blueberry fruit pulp, malt extract and glucose reach better result than the control (YEPD). The ADY could quickly grow and propagate, with low dead cell ratio; the blueberry fruit wine reduced residual sugar and high alcohol, whereas raised the content of esters by 12.1%, with full aroma. The activating effect of medium had not heightened with a rise malt extract after the concentration of malt extract higher than 3%. The improved medium could not only supplied ADY with necessary nutrition but also raise the utilization rate of the sugar, amino acid and so on, helping the tasting and aroma of buleberryfruit wine more balance.%为探讨培养基对活性干酵母生长及酿造果酒质量的影响，以酵母浸出粉胨葡萄糖（YEPD）培养基为对照，选取蓝莓果浆、麦芽汁等成分改良活化培养基。结果表明：葡萄糖和酵母粉含量对酵母活化影响显著，添加蓝莓果浆、麦芽汁以及葡萄糖等成分优化的培养基活化效果优于对照（YEPD）。该系列培养基上酵母能够快速生长增值，死细胞率低；与对照相比，酿造的蓝莓酒残糖和高级醇含量降低，酯类物质含量最高提升12.1%，酒香浓郁。当培养基麦芽汁浓度超过3%，活化效果不会随着麦芽汁浓度升高而显著增加。改良后的培养基在提供酵母菌所需营养的同时提高酵母对蓝莓果浆中糖类和氨基酸等物质的利用率，使酒口感和香气物质更加平衡。