耐受性酵母的筛选及其在弼猴桃果酒中的应用研究

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DOI：10.3969/j.issn.1000-9973.2025.07.013

中图分类号：TS262.7 文献标志码：A 文章编号：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

猕猴桃果实富含膳食纤维、氨基酸、多酚、维生素和矿物质元素等，被誉为“维生素C之王"[1-2]，但不耐贮藏[3-4]。（剩余10465字）