不同酵母菌株酿造橘子酒香气比较

摘要

研究从橘子果实上分离筛选出的2株天然野生菌株和3株商业果酒酵母对柑橘果酒香气成分的影响.5种酵母酿造的果酒的香气成分共检出38种,安琪果酒酵母发酵橘子酒检出最多,有32种.JZ-2酿造的橘子酒中苯乙醇含量较高,乙酸乙酯相对含量也是最高的.野生酵母JZ-2生香效果最好,安琪果酒酵母酿造的橘子酒,香气成分最丰富.%Orange wine was produced by 2 natural wild yeast strains isolated from orange and 3 commercial yeast strains respectively. Then the flavoring components of the produced orange wine were analyzed.38 kinds of flavoring components in total were detected in orange wine produced by these 5 yeast strains.Among them,32 detected in orange wine fermented by Angel fruit wine yeast.The content of phenylethyl alcohol and ethyl acetate was the highest in orange wine fermented by JZ-2 yeast strain.Orange wine ferment-ed by JZ-2 yeast strain had the best aroma-producing effects.And orange wine fermented by Angel fruit wine yeast had the richest fla-voring components.