[目的]探讨3种商业酿酒酵母对脐橙果酒发酵特性的影响,确定适合脐橙果酒酿造的酵母,为脐橙果酒品质的提升和酿造工艺的改进提供参考依据.[方法]以赣南脐橙为原料,根据葡萄酒酿造工艺,利用F33、ENOFERM BDX和FC93种商业酿酒酵母进行橙汁发酵酿造,对比发酵过程中脐橙果酒总糖、还原糖和可滴定酸含量、pH及发酵后果酒中残糖量和酒精度等指标.[结果]3种酵母对脐橙果酒的发酵速率依次为FC9>F33>ENOFERM BDX,随发酵天数的增加,果酒的总糖和还原糖含量呈下降趋势,可滴定酸含量呈上升趋势;发酵结束时(发酵12 d),不同酵母发酵的脐橙果酒中总糖、还原糖和可滴定酸含量均无显著差异(P>0.05),F33、ENOFERM BDX和FC9酵母发酵果酒的pH分别为3.37、3.42和3.35,FC9酵母发酵果酒的残糖量最少(3.90 g/L),酒精度最高(13.9%vol).[结论]综合比较F33、ENOFERM BDX和FC9酵母对脐橙果酒发酵特性的影响,初步判定商业酿酒酵母FC9较适宜酿制脐橙果酒.%[Objective]Effects of three kinds of commercial yeasts on fermentation characteristic of navel orange wine were explored to select the optimal orange wine brewing yeast species and to provide reference for improving quality of navel orange wine and its brewing technique. [Method]In this study, Gannan navel orange was used as raw materials and brewed based on brewing technique of grape wine. Commercial yeasts F33, ENOFERM BDX, and FC9 were used to ferment the navel orange juice, and indicators including total sugar, reducing sugar, titration acid and pH during fermentation and residual sugar and alcohol degree after fermentation were compared. [Result]The rank of fermentation rate was FC9>F33>ENOFERM BDX. As fermentation days increased, content of total sugar and reducing sugar declined, but content of titra-tion acid presented an increasing trend. There were no significant difference(P>0.05) in content of total sugar, reducing sug-ar and titration acid among different yeast strains at the end of fermentation(12 d). Meanwhile, pH value of navel orange wines fermented by F33, ENOFERM BDX, and FC9 were 3.37, 3.42, and 3.35 respectively. In FC9 treatment, the wine had the lowest residual sugar content(3.90 g/L) and the highest alcohol degree(13.9%vol). [Conclusion]In general, FC9 is the optimal yeast for brewing good quality navel orange wine considering the indicators among F33, ENOFERM BDX, and FC9 treatments.
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