Citation: | ZHU Jing, YANG Xiaocong, CHEN Yalan, et al. Effects of Saccharomyces cerevisiae A12-2 and BL20 Isolated from Wild Kiwifruit on Quality of Kiwifruit Wine[J]. Science and Technology of Food Industry, 2022, 43(22): 31−38. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010100. |
[1] |
宋小青,任亚梅, 张艳宜, 等. 采后猕猴桃叶绿素降解机制及1-MCP处理对其代谢的影响[J]. 食品科学,2017,38(17):260−265. [SONG Xiaoqing, REN Yamei, ZHANG Yanyi, et al. Mechanism of chlorophyll degradation and effect of 1-MCP treatment on chlorophyll metabolism in postharvest kiwifruit[J]. Food Science,2017,38(17):260−265.
|
[2] |
观研报告网. 2020年中国猕猴桃行业分析报告-行业规模现状与发展潜力评估. [EB/OL] (2020-05-27) [2022-05-06]. https://baogao.chinabaogao.com/shipin/478732478732.html
Insight and Info. Analysis report of kiwi industry in China in 2020-Current status and development potential of the industry[EB/OL] (2020-05-27) [2022-05-06]. https://baogao.chinabaogao.com/shipin/478732478732.html
|
[3] |
WANG B, PENG B. A feasibility study on monitoring residual sugar and alcohol strength in kiwi wine fermentation using a fiber-optic FT-NIR spectrometry and PLS regression[J]. Journal of Food Science,2017,82(1−3):358−362.
|
[4] |
舒学香, 周文, 吴霞, 等. 猕猴桃果酒酿造专用酵母菌株的筛选[J]. 中国酿造,2021,40(8):99−104. [SHU Xuexiang, ZHOU Wen, WU Xia, et al. Screening of special yeast strain for kiwi fruit wine brewing[J]. China Brewing,2021,40(8):99−104. doi: 10.11882/j.issn.0254-5071.2021.08.018
|
[5] |
LIANG J, REN Y, WANG Y, et al. Physicochemical, nutritional, and bioactive properties of pulp and peel from 15 kiwifruit cultivars[J]. Food Bioscience,2021,42(8):101157.
|
[6] |
LI H, HUANG J, WANG Y, et al. Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation[J]. Food Chemistry,2021,363:130351. doi: 10.1016/j.foodchem.2021.130351
|
[7] |
张晶, 左勇,谢光杰, 等. 复合菌发酵对野生猕猴桃果酒风味物质的影响[J]. 食品工业科技,2017,38(19):213−217, 223. [ZHANG Jing, ZUO Yong, XIE Guangjie, et al. Effect of complex bacteria fermentation on wild kiwi fruit wine[J]. Science and Technology of Food Industry,2017,38(19):213−217, 223.
|
[8] |
张琛, 郗笃隽, 刘辉, 等. 我国猕猴桃果酒酿造工艺及其品质评价研究进展[J]. 中国酿造,2020,39(10):26−29. [ZHANG Chen, XI Dujun, LIU Hui, et al. Research progress of the brewing technology and its quality evaluation of kiwifruit wine in China[J]. China Brewing,2020,39(10):26−29. doi: 10.11882/j.issn.0254-5071.2020.10.006
|
[9] |
周元, 张强, 傅虹飞, 等. 猕猴桃果酒酵母的筛选及发酵工艺优化[J]. 西北农林科技大学学报 ( 自然科学版 ) ,2014,42(12):151−160. [ZHOU Yuan, ZHANG Qiang, FU Hongfei, et al. Yeast screening and fermentation process optimization of kiwifruit wine[J]. Journal of Northwest A& F University (Natural Science Edition),2014,42(12):151−160. doi: 10.13207/j.cnki.jnwafu.2014.12.019
|
[10] |
伍强, 万常, 彭娟娟, 等. 大湘西野生猕猴桃酿酒酵母的分离鉴定及其产物ACE抑制活性[J]. 食品与机械,2018,34(8):135−138. [WU Qiang, WAN Chang, PENG Juanjuan, et al. Isolation and identification of Saccharomyces cerevisiae of fermentation liquor of wild kiwifruit from the Western of Human and the relative ACE inhibitory activity[J]. Food and Machinery,2018,34(8):135−138. doi: 10.13652/j.issn.1003-5788.2018.08.027
|
[11] |
蒋成, 魏妙宏, 刘路, 等. 猕猴桃果酒专用酵母的筛选与鉴定[J]. 食品与机械,2018,34(6):202−207. [JIANG Cheng, WEI Miaohong, LIU Lu, et al. Screening and identification of special yeast for kiwi wine[J]. Food and Machinery,2018,34(6):202−207.
|
[12] |
韦婷, 何靖柳, 杨冬雪, 等. 一种猕猴桃果酒专用酵母的高效筛选方法[J]. 中国酿造,2020,39(5):115−119. [WEI Tinge, HE Jingliu, YANG Dongxue, et al. High-efficiency screening method of special yeast for kiwi fruit wine[J]. China Brewing,2020,39(5):115−119. doi: 10.11882/j.issn.0254-5071.2020.05.022
|
[13] |
郝爱玲,冯莉, 秦义, 等. 降解柠檬酸酵母菌的筛选及其发酵性能研究[J]. 中国食品学报,2018,18(11):72−80. [HAO Ailing, FENG Li, QIN Yi, et al. Studies on selection and fermentation characteristics of citric acid-degradation yeast[J]. Journal of Chinese Institute of Food Science and Technology,2018,18(11):72−80.
|
[14] |
孙锐劼, 李刚, 刘瑶, 等. 猕猴桃果酒酿造工艺优化研究[J]. 现代食品,2021(18):109−112,124. [SUN Ruijie, LI Gang, LIU Yao, et al. Optimizaiton of brewing technology of kiwi fruit wine[J]. Process Technology,2021(18):109−112,124. doi: 10.16736/j.cnki.cn41-1434/ts.2021.18.032
|
[15] |
王荣荣, 刘坤峰, 朱静, 等. 野生猕猴桃酿酒酵母的筛选及其发酵特性[J]. 食品工业科技,2018,39(16):115−119. [WANG Rongrong, LIU Kunfeng, ZHU Jing, et al. yeast selection and its fermentation characteristics for wild kiwi wine[J]. Science and Technology of Food Industry,2018,39(16):115−119. doi: 10.13386/j.issn1002-0306.2018.16.021
|
[16] |
WEI J P, ZhANG Y X, QIU Y, et al. Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations[J] Food Chemistry, 2020, 306: 125623.
|
[17] |
中国国家标准化管理委员会 . GB 15038-2006 葡萄酒、果酒通用分析方法[S]. 北京: 中国标准出版社, 2006.
Standardization Administration of China . GB 15038-2006 Analytical methods of wine and fruit wine[S]. Beijing: Standards Press of China, 2006.
|
[18] |
ZHU J, ShI J, PAN Z. Purification and characterization of a hexanol degrading enzyme extracted from apple[J]. Journal of Agricultural and Food Chemistry,2012,60(12):3246−3252. doi: 10.1021/jf204548r
|
[19] |
HAN Q A, SHI J L, ZHU J, et al. Enzymes extracted from apple peels have activity in reducing higher alcohols in Chinese liquors[J]. Journal of Agricultural and Food Chemistry,2014,62:9529−9538. doi: 10.1021/jf5018862
|
[20] |
胡小琴, 刘 伟, 许 弯, 等. 不同酵母对脐橙果酒品质的影响[J]. 食品工业科技,2021,42(5):1−10, 25. [HU Xiaoqin, LIU Wei, XU Wan, et al. Effect of different yeasts on the quality of navel orange wine[J]. Science and Technology of Food Industry,2021,42(5):1−10, 25.
|
[21] |
VALERA M J, BOIDO E, DELLACASSA E, et al. Comparison of the glycolytic and alcoholic fermentation pathways of Hanseniaspora wineae with Saccharomyes cerevisiae wine yeasts[J]. Fermentation,2020,6(3):78. doi: 10.3390/fermentation6030078
|
[22] |
马佳佳, 李华佳, 魏冰倩, 等. 徐香猕猴桃果酒发酵过程中品质动态变化的研究[J]. 中国酿造,2020,39(4):86−90. [MA Jiajia, LI Huajia, WEI Bingqian, et al. Dynamic changes of Xuxiang kiwifruit wine quality during fermentation process[J]. China Brewing,2020,39(4):86−90.
|
[23] |
李影, 韩立杰, 刘子菱, 等. 不同种类酵母对蓝莓果酒品质的影响[J]. 食品科技,2014,39(4):73−77. [LI Ying, HAN Lijie, LIU Ziling, et al. Effect of different types of yeast on the quality of blueberry wine[J]. Food Science and Technology,2014,39(4):73−77.
|
[24] |
WEI J P, ZHANG Y X, WANG Y X, et al. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations[J]. International Journal of Food Microbiology,2020,318:108471. doi: 10.1016/j.ijfoodmicro.2019.108471
|
[25] |
黎星辰, 文静, 唐敏, 等. 野生猕猴桃酒发酵过程中理化指标变化规律研究[J]. 食品工业,2016,37(5):23−25. [LI Xingchen, WEN Jing, TANG Min, et al. Study on changes in physicochemical indicators of wild kiwifruit wine during fermentation[J]. The Food Industry,2016,37(5):23−25.
|
[26] |
黎星辰, 唐敏, 曹琳, 等. 不同酿酒酵母对猕猴桃酒理化性质、抗氧化能力及感官的影响[J]. 食品科技,2016,41(6):16−20. [LI Xingchen, TANG Min, CAO Lin, et al. Effect of different yeasts on physicochemical properties, antioxidant ability and sensory of kiwifruit wine[J]. Food Science and Technology,2016,41(6):16−20.
|
[27] |
董玉影, 梁成云, 金铁岩. 3种不同酵母对软枣猕猴桃果酒品质的影响[J]. 食品科技,2013,38(8):142−145. [DONG Yuying, LIANG Chengyun, JIN Tieyan. Effect of three kinds of yeasts onActinidia arguta wine quality[J]. Food Science and Technology,2013,38(8):142−145.
|
[28] |
昝立峰, 杨香瑜, 陈江魁, 等. 黑枣果酒发酵过程主要成分变化规律及香气成分分析[J]. 食品研究与开发,2020,41(2):12−17. [ZAN Lifeng, YANG Xiangyu, CHEN Jiangkui, et al. Analysis of chemical ingredients changes and aroma components in fermentation process of date plum fruit wine[J]. Food Research and Development,2020,41(2):12−17.
|
[29] |
信春晖, 许玲, 董乔娟, 等. 酿酒微生物对酒体质量及风格的影响[J]. 酿酒,2016,43(2):38−47. [XIN Chunhui, XU Ling, DONG Qiaojuan, et al. Effects of brewery microbes on the quality and style of liquor[J]. Liquor Making,2016,43(2):38−47.
|
[30] |
HUANG J T, WANG Y Q, REN Y C, et al. Effect of inoculation method on the quality and nutritional characteristics of low-alcohol kiwi wine[J]. LWT-Food Science and Technology,2022,156:113049. doi: 10.1016/j.lwt.2021.113049
|
[31] |
HAZELWOOD L A, DARAN J M, VAN MARIS A J, et al. The ehrilich pathway for fusel alcohol production: A century of research on Saccharomyces cerevisiae metabolism[J]. Applied and Environmental Microbiology,2018,74(8):2259−2266.
|
[32] |
PENG W Y, MENG, D Q, YUE T L, et al. Effect of the apple cultivar on cloudy juice fermented by a mixture of Latobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum[J]. Food Chemistry,2021,340:127922. doi: 10.1016/j.foodchem.2020.127922
|
[33] |
周元, 贲浩, 傅虹飞. 酵母菌株对猕猴桃果酒香气成分的影响[J]. 现代食品科技,2014,30(12):263−270, 240. [ZHOU Yuan, BEN Hao, FU Hongfei. Effect of yeast strains on the aromatic composition of kiwifruit wine[J]. Modern Food Science and Technology,2014,30(12):263−270, 240.
|
[34] |
马荣山, 王舒. 猕猴桃酒酿造过程中VC含量变化的研究[J]. 中国酿造,2008(20):44−46. [MA Rongshan, WANG Shu. The change of VC in the processing of kiwi wine brewing[J]. China Brewing,2008(20):44−46.
|
[35] |
黎星辰. 猕猴桃酒酿酒菌种性能分析、优选与混合发酵工艺优化研究[D]. 成都: 西华大学, 2017.
LI Xingchen. Study on performance analysis as well as preferred selection of Saccharomyces cerevisiae and optimization of fermentation technology of kiwifruit wine[D]. Chengdu: Xihua University, 2017.
|