Abstract
In order to screen raw and low-yield methanol kiwifruit yeast and provide special strains resources to the kiwifruit wine production. Strains were identified by colony morphology and 18S rDNA sequencing to determine the species relationship of the three strains of yeast. The fermentation capacity, alcohol and sulfur dioxide tolerance were evaluated. Additionally, the three strains were used for kiwifruit wine fermentation, and the physicochemical properties, methanol content and volatile flavor compounds of the product were determined. The three strains were identified as Pichia guilliermondii by molecular biology. Among them, Q3 had the strongest fermentation capacity, it could tolerate 16% of alcohol and 300 mg/kg of SO2. The alcoholicity of brewed kiwifruit wine by Q3 was 11.54% Vol, the vitamin C 390.82 mg/L, the residual sugar 5.35 g/L, and the methanol 87.7 mg/L. In addition, there were 25 kinds of volatile flavor compounds were detected. The strain Q3 screened from the surface of kiwifruit is superior to the strains Q1 and Q2 in the aspects of fermentation ability, alcohol and sulfur dioxide tolerance. And kiwifruit produced by Q3 has good quality and low methanol content, and has bright application prospect in the kiwifruit industry.
Publication Date
6-28-2018
First Page
202
Last Page
207
DOI
10.13652/j.issn.1003-5788.2018.06.040
Recommended Citation
Cheng, JIANG; Miaohong, WEI; Lu, LIU; Yaqin, ZHAO; Jianglin, ZHAO; Xiaoyan, HOU; and Anjun, CHEN
(2018)
"Screening and identification of special yeast for kiwi wine,"
Food and Machinery: Vol. 34:
Iss.
6, Article 40.
DOI: 10.13652/j.issn.1003-5788.2018.06.040
Available at:
https://www.ifoodmm.cn/journal/vol34/iss6/40
References
[1] 袁琳, 宋育阳, 鲁燕汶, 等. 两种酵母菌对猕猴桃原酒品质的影响[J]. 山西农业大学学报: 自然科学版, 2017, 37(2): 130-133.
[2] HAFEZI F, RAD H E, NAGHIBZADEH B, et al. Actinidia deliciosa (kiwifruit), a new drug for enzymatic debridement of acute burn wounds[J]. Burns, 2010, 36(3): 352-355.
[3] 楼丽君, 吕定量, 胡增仁, 等. 猕猴桃根抗肝癌的实验研究[J]. 中华中医药学刊, 2009, 27(7): 1 509-1 511.
[4] 罗安伟. 猕猴桃酒生香嗜杀酵母的选育[D]. 杨凌: 西北农林科技大学, 2012.
[5] 周一琴. 原生质体电融合法构建嗜杀猕猴桃酒酵母[D]. 杨凌: 西北农林科技大学, 2008: 2-3.
[6] 周一琴, 罗安伟, 刘兴华, 等. 猕猴桃酒天然优良酵母的筛选[J]. 中国酿造, 2008(1): 63-65.
[7] 左勇, 杨小龙, 傅彬, 等. 野生猕猴桃果酒酵母菌的筛选及鉴定[J]. 酿酒科技, 2015(11): 37-40.
[8] 朱宝镛. 葡萄酒工业手册[M]. 北京: 中国轻工业出版社, 1995: 89-90.
[9] CHUMILLAS M R, CORTINES M E, GOMEZ A L, et al. Evaluation of a ra-pid DNA extraction method todetect yeast cells by PCR in orange juice[J]. Food Control, 2005(18): 33-39.
[10] VASDINYEI R, DEA' K T. Characterization of yeast isolatesoriginating from Hungarian dairy products using traditionaland molecular identification techniques[J]. International Journal of Food Microbiology, 2003, 86: 123-130.
[11] 王庆科, 孙中贯, 陈青. 枣酒酿造用酵母的筛选及发酵性能研究[J]. 中国酿造, 2015, 34(11): 103-108.
[12] 郝瑶, 王陶, 李文, 等. 富硒猕猴桃果酒酵母的筛选及鉴定[J]. 食品科学, 2014, 35(21): 175-179.
[13] 刘国平, 黄诚, 薛荣旋, 等. 顶空气相色谱内标法快速测定葡萄酒中甲醇[J]. 实用预防医学, 2015, 22(4): 497-498.
[14] 张鹏, 卢伟, 管磊. 内标法与外标法测定餐具洗涤剂中甲醇含量的分析比较[J]. 日用化学工业, 2015, 45(7): 415-417.
[15] VELZQUEZ R, ZAMORA E, LVAREZ M L, et al. Effects of new Torulaspora delbrueckii killer yeasts on the must fermentation kinetics and aroma compounds of white table wine[J]. Frontiers in Microbiology, 2015, 6: 1 222.
[16] GARCIA-CARPINTERO E G, SNCHEZ-PALOMO E, GONZLEZ-VINAS M A. Aroma characterization of red wines from cv. Bobal grape variety grown in La Mancha region[J]. Food Research International, 2011, 44(1): 61-70.
[17] 齐晓茹, 师旭, 王颉, 等. 赤霞珠干红葡萄酒中甲醇、乙酸乙酯、高级醇含量的测定[J]. 酿酒科技, 2018(3): 1-5.
[18] 赵丹平. 白酒中超标甲醇的危害及控制[J]. 大家健康: 中旬版, 2015, 9(19): 26.
[19] 贾偶然. 酒精中甲醇含量检测方法[J]. 现代食品, 2016(23): 65-67.
[20] 范文来, 徐岩. 酒类风味化学[M]. 北京: 中国轻工业出版社, 2014: 117-124.
[21] 高传强. 芝麻香型白酒风味物质及其生物活性研究[D]. 武汉: 湖北工业大学, 2017: 4-6.