耐受性酵母的篩選及其在弼猴桃果酒中的應(yīng)用研究

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DOI：10.3969/j.issn.1000-9973.2025.07.013

中圖分類號(hào)：TS262.7 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）07-0090-06

Screening of Tolerant Yeasts and Their Application in Kiwifruit Wine

CHEN Jing12，HUANG Yi-fen3， ZUO Yong3，TANG Yuan-mou1， ZHANG Jing1，2* （1.College of Food and Biological Engineering，Chengdu University，Chengdu 61OlO6，China; 2.Key Laboratory of Solid-state Fermentation Resource Utilization in Sichuan Province， Yibin University，Yibin 644OoO，China；3.College ofLife Science， Sichuan Normal University，Chengdu 6lolol，China）

Abstract： Sugar-tolerant and acid-tolerant yeast strains are screened and applied in the fermentation process of kiwifruit wine. The effects of diferent strains on the physicochemical indexes，organic acid content and flavor substances during kiwifruit wine fermentation are explored. The results show that six strains of non-Saccharomyces cereuisiae are screened， namely Pichia kudriauzevii， Pichia guilliermondi ， Meyerozyma caribca， Zygosaccharomyces rouxii ， Hanseniaspora uuarum and Saccharomycopsis fibuligera. The physicochemical properties and aroma characteristics of the products fermented by diffrent yeast strains are compared and analyzed. The results show that the fruit wine fermented by the screened yeast strains could not only reduce the total acid content，but also improve the antioxidant activity，which is beneficial to the improvement of fruit wine quality. Single strain fermentation of Pichia kudriauzeui ， Zygosaccharomyces rourii and Hanseniaspora uuarum could significantly increase the level and complexity of aroma substances in kiwifruit wine.

Keywords：strain screening；kiwifruit wine；flavor substances

獼猴桃果實(shí)富含膳食纖維、氨基酸、多酚、維生素和礦物質(zhì)元素等，被譽(yù)為“維生素C之王"[1-2]，但不耐貯藏[3-4]。（剩余10465字）