不同发酵剂对红枣果酒发酵品质的影响
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在果酒的酿造过程中，酿酒酵母（ ）的选择对果酒的品质至关重要，酵母菌直接影响枣
酒的口感和风味，是决定枣酒品质的关键因素。红枣在酿 酒酵母的作用下，产生酒精及多种风味物质，这可能与酵 母的发酵特性及红枣的营养成分有关[6]。邹波等[7]分析了4种 酿酒酵母（BO213、EC1118、FX10和RV002）在骏枣果酒发 酵过程中理化指标和抗氧化能力的变化，结果显示，在4种 酿酒酵母中，酵母BO213最适合骏枣果酒的发酵；贾琪等[8] 比较了国内外适合发酵果酒的活性干酵母，从安琪SY型葡 萄酒果酒专用酵母、法国Lalvin 12葡萄酒专用酵母、帝伯 仕·葡萄酒果酒专用酵母、法国Laffort 陈酿型红葡萄酒酵母 和法国RED STAR Montrechet葡萄酒专用酵母5种酵母中 挑选出最适合酿造红枣酒的酵母为法国Laffort陈酿型红
the hydroxyl radical scavenging rate was 77.38%, the superoxide anion radical scavenging rate was 88.75% and the DPPH redical scavenging rate was
92.8%. Through the above experiments, it concluded that LA-D yeast was the most suitable yeast for the jujube wine fermentation.
圆园19 Vol.38 晕燥援9
·58· 杂藻则蚤葬造 晕燥援331
悦澡蚤灶葬 月则藻憎蚤灶早
Research Report
不同发酵剂对红枣果酒发酵品质的影响
郭眯雪1袁程晓雯1袁于有伟1*袁徐建国1袁张少颖1袁崔美林1袁程安平2
渊 1.山西师范大学 食品科学学院袁山西 临汾 041004曰2.山西吉兆特光伏发电有限公司袁山西 临汾 041004冤
tion, the VC content was 213.37 mg/100 ml, total flavonoid content was 3.49 mg/ml and amino nitrogen content was 933.3 mg/ml. The indexes above
were all higher than jujube wine fermented by the other three starters. The total polyphenol content was 0.212 mg/ml, which was only second to the
VC含量为213.37 mg/100 mL、总黄酮含量为3.49 mg/mL、氨基酸态氮含量为933.3 mg/100 mL，均高于其他三种酵母发酵酒，总多酚
含量为0.212 mg/mL，仅次于清香型酒曲发酵酒。枣酒的抗氧化性实验结果表明，在发酵末期，LA-D酵母发酵酒的还原力、羟基、超
氧阴离子、DPPH自由基清除率分别为2.425、77.38%、88.75%、92.8%。通过以上实验，分析得出LA-D酵母是最适合红枣果酒发酵的
jujube wine;
; nutrients; antioxidant activity
红枣在我国大部分区域都有种植，产量丰富，约占世 界枣产量的90%[1]。红枣在中国饮食界具有药食同源的作 用，营养价值高，风味好，具有多种生物活性物质，如黄酮、 多酚、多糖等，有抗癌、抗过敏、消除疲劳、治疗贫血、增强 免疫、抗氧化、化瘀活血等作用[2-4]。在中药方面，红枣还用来 预防或治疗某些疾病，如肿瘤、肝硬化和心血管疾病等[5]。 红枣果酒有其独特的风味及较高的营养价值、药用价值， 且随着人们生活水平的提高，保健养生已经成为潮流，营 养价值极高的红枣果酒在市场上的需求量将日益增多。
light-flavor Jiuqu. The jujube wine antioxidant activity experiment showed that the reducing power of the jujube wine fermented by LA-D yeast was 2.425,
by LA-D yeast was 88.5 with bright amber color, little bitter flavor, jujube rich aroma, and the alcohol content was 1.6%vol. On the 12 d of fermenta-
酵母。
关键词：红枣果酒；酿酒酵母；营养成分；抗氧化活性
中图分类号：TS261.1
Hale Waihona Puke 文章编号：0254-5071（20员9）09-0058-07
doi:10.11882/j.issn.0254-5071.2019.09.012
引文格式：郭眯雪，程晓雯，于有伟，等. 不同发酵剂对红枣果酒发酵品质的影响[J]. 中国酿造，2019，38（9）：58-64.
ed to ferment jujube. The fermentation starter with optimal fermentation performance was screened by comparing sensory score, alcohol content, color
and the changes of nutrient content and antioxidant activity during the fermentation. The results showed that the sensory score of jujube wine fermented
GUO Mixue1, CHENG Xiaowen1, YU Youwei1*, XU Jianguo1, ZHANG Shaoying1, CUI Meilin1, CHENG Anping2
Four different fermenting agents, LA DELICIEUSE active dry yeast (LA-D), Angel yeast, light-flavor Jiuqu and sweet potato Qu, were select-
摘 要：选取4种不同的发酵剂（帝伯仕LA DELICIEUSE活性干酵母（LA-D）、安琪酵母、清香型酒曲和薯曲）分别对红枣进行发酵，
通过对感官评分、酒精度、色度以及发酵过程中营养成分含量变化和抗氧化活性等指标进行比较，筛选出一种性能较优的发酵剂。
结果表明，LA-D酵母发酵酒的色泽透亮，为琥珀色，苦味较小，枣香味浓郁，感官评分达88.5分，酒精度为10.6%vol；在发酵第12天，
酒的口感和风味，是决定枣酒品质的关键因素。红枣在酿 酒酵母的作用下，产生酒精及多种风味物质，这可能与酵 母的发酵特性及红枣的营养成分有关[6]。邹波等[7]分析了4种 酿酒酵母（BO213、EC1118、FX10和RV002）在骏枣果酒发 酵过程中理化指标和抗氧化能力的变化，结果显示，在4种 酿酒酵母中，酵母BO213最适合骏枣果酒的发酵；贾琪等[8] 比较了国内外适合发酵果酒的活性干酵母，从安琪SY型葡 萄酒果酒专用酵母、法国Lalvin 12葡萄酒专用酵母、帝伯 仕·葡萄酒果酒专用酵母、法国Laffort 陈酿型红葡萄酒酵母 和法国RED STAR Montrechet葡萄酒专用酵母5种酵母中 挑选出最适合酿造红枣酒的酵母为法国Laffort陈酿型红
the hydroxyl radical scavenging rate was 77.38%, the superoxide anion radical scavenging rate was 88.75% and the DPPH redical scavenging rate was
92.8%. Through the above experiments, it concluded that LA-D yeast was the most suitable yeast for the jujube wine fermentation.
圆园19 Vol.38 晕燥援9
·58· 杂藻则蚤葬造 晕燥援331
悦澡蚤灶葬 月则藻憎蚤灶早
Research Report
不同发酵剂对红枣果酒发酵品质的影响
郭眯雪1袁程晓雯1袁于有伟1*袁徐建国1袁张少颖1袁崔美林1袁程安平2
渊 1.山西师范大学 食品科学学院袁山西 临汾 041004曰2.山西吉兆特光伏发电有限公司袁山西 临汾 041004冤
tion, the VC content was 213.37 mg/100 ml, total flavonoid content was 3.49 mg/ml and amino nitrogen content was 933.3 mg/ml. The indexes above
were all higher than jujube wine fermented by the other three starters. The total polyphenol content was 0.212 mg/ml, which was only second to the
VC含量为213.37 mg/100 mL、总黄酮含量为3.49 mg/mL、氨基酸态氮含量为933.3 mg/100 mL，均高于其他三种酵母发酵酒，总多酚
含量为0.212 mg/mL，仅次于清香型酒曲发酵酒。枣酒的抗氧化性实验结果表明，在发酵末期，LA-D酵母发酵酒的还原力、羟基、超
氧阴离子、DPPH自由基清除率分别为2.425、77.38%、88.75%、92.8%。通过以上实验，分析得出LA-D酵母是最适合红枣果酒发酵的
jujube wine;
; nutrients; antioxidant activity
红枣在我国大部分区域都有种植，产量丰富，约占世 界枣产量的90%[1]。红枣在中国饮食界具有药食同源的作 用，营养价值高，风味好，具有多种生物活性物质，如黄酮、 多酚、多糖等，有抗癌、抗过敏、消除疲劳、治疗贫血、增强 免疫、抗氧化、化瘀活血等作用[2-4]。在中药方面，红枣还用来 预防或治疗某些疾病，如肿瘤、肝硬化和心血管疾病等[5]。 红枣果酒有其独特的风味及较高的营养价值、药用价值， 且随着人们生活水平的提高，保健养生已经成为潮流，营 养价值极高的红枣果酒在市场上的需求量将日益增多。
light-flavor Jiuqu. The jujube wine antioxidant activity experiment showed that the reducing power of the jujube wine fermented by LA-D yeast was 2.425,
by LA-D yeast was 88.5 with bright amber color, little bitter flavor, jujube rich aroma, and the alcohol content was 1.6%vol. On the 12 d of fermenta-
酵母。
关键词：红枣果酒；酿酒酵母；营养成分；抗氧化活性
中图分类号：TS261.1
Hale Waihona Puke 文章编号：0254-5071（20员9）09-0058-07
doi:10.11882/j.issn.0254-5071.2019.09.012
引文格式：郭眯雪，程晓雯，于有伟，等. 不同发酵剂对红枣果酒发酵品质的影响[J]. 中国酿造，2019，38（9）：58-64.
ed to ferment jujube. The fermentation starter with optimal fermentation performance was screened by comparing sensory score, alcohol content, color
and the changes of nutrient content and antioxidant activity during the fermentation. The results showed that the sensory score of jujube wine fermented
GUO Mixue1, CHENG Xiaowen1, YU Youwei1*, XU Jianguo1, ZHANG Shaoying1, CUI Meilin1, CHENG Anping2
Four different fermenting agents, LA DELICIEUSE active dry yeast (LA-D), Angel yeast, light-flavor Jiuqu and sweet potato Qu, were select-
摘 要：选取4种不同的发酵剂（帝伯仕LA DELICIEUSE活性干酵母（LA-D）、安琪酵母、清香型酒曲和薯曲）分别对红枣进行发酵，
通过对感官评分、酒精度、色度以及发酵过程中营养成分含量变化和抗氧化活性等指标进行比较，筛选出一种性能较优的发酵剂。
结果表明，LA-D酵母发酵酒的色泽透亮，为琥珀色，苦味较小，枣香味浓郁，感官评分达88.5分，酒精度为10.6%vol；在发酵第12天，