三种酵母用于火棘发酵果酒的对比研究

摘要

以安琪葡萄酒果酒酵母RW、安琪酿酒曲、LAFFORT F33葡萄酒酵母为发酵酵母和成熟的火棘果实为原料，经过主发酵、后发酵和澄清等工艺酿制成火棘发酵酒。经过对成品发酵果酒的感官和常规的理化指标的对比研究表明，LAFFORT F33酿造的火棘果酒质量稳定，酒色鲜红色、澄清透明、无沉淀；果香浓郁，酒香、果香协调；口感纯净、幽雅；典型性强，且理化检测指标均符合国家标准，是一种理想的适合生产火棘果酒的发酵酵母。%In the experiments, three kinds of yeast including Angel fruit wine yeast RW, Angel koji and LAFFORT F33 were used respectively for the production of Pyracantha fortuneana fruit wine. Through the comparison of the sensory indexes and routine physiochemical indexes of the pro-duced wine, LAFFORT F33 was the best choice for the production of Pyracantha fortuneana fruit wine (the produced wine was clear and transpar-ent without any precipitate and with pure and elegant taste and harmonious fruit aroma, and its physiochemical indexes met national standards).