THỬ NGHIỆM LÊN MEN RƯỢU VANG TRÁI GIÁC (CAYRATIA TRIFOLIA L.) SỬ DỤNG NẤM MEN SACCHAROMYCES CEREVISIAE YB3K Ở NHIỆT ĐỘ PHÒNG

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Tác giả: Hoàng Đăng Long Bùi, Lê Khoa Đặng, Thị Kiều Tiên Đoàn, Thanh Toàn Hà, Thị Ngọc Mi Huỳnh, Xuân Phong Huỳnh, Thị Phương Dung Ngô, Ngọc Thạnh Nguyễn

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Thái Nguyên, 2023

Mô tả vật lý: tr.45725

Bộ sưu tập: Metadata

ID: 333160

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Nghiên cứu này được thực hiện nhằm đánh giá, thử nghiệm khả năng lên men rượu vang trái giác của dòng nấm men Saccharomyces cerevisiae YB3K được phân lập từ trái mận. Các chỉ số khảo sát ban đầu được thực hiện là pH 4,5 với hàm lượng chất tan là 20, 24 và 28 °Brix, và lên men ở nhiệt độ phòng (28 - 33°C), 25 và 35°C, trong thời gian khảo sát lần lượt là 7, 9, 11 và 13 ngày. Xác định điều kiện lên men thích hợp và ứng dụng lên men rượu vang trái giác với thể tích 1 và 5 lít/mẻ. Bên cạnh đó, các chỉ tiêu cảm quan rượu lên men bằng chủng YB3K cũng được thực hiện nhằm so sánh chất lượng cảm quan rượu so với các loại rượu lên men bằng nấm men chịu nhiệt đã được nghiên cứu trước đây. Kết quả khảo sát cho thấy điều kiện lên men thích hợp được xác định cho dòng nấm men YB3K là 24 °Brix, ủ ở nhiệt độ phòng (28 - 33°C) với thời gian lên men 13 ngày. Trong thử nghiệm lên men 1 L và 5 L dịch trái giác với các điều kiện được chọn, hàm lượng ethanol và hiệu suất chuyển hóa lên men với 1 L dịch trái đạt được là 9,76% (v/v) và 91,96%, cao hơn so với thử nghiệm lên men 5 L là 64,52%, hiệu suất lên men với hàm lượng ethanol 8,14% v/v.This study was carried out to evaluate the fermentation ability of Saccharomyces cerevisiae YB3K isolated from plum fruits, to determine the suitable fermentation conditions and to assay the preliminary fermentation of that 1 and 5 L. The initial parameters performed were pH 4.5 with the solute content of 20, 24, and 28 °Brix, respectively, and the fermentation temperature were at room temperature (28 - 33°C), 25, and 35°C, the time fermentation was also studied at 7, 9, 11, and 13 days, respectively. Besides, the sensory of the product was also conducted in order to evaluate the sensory quality of three-leaf cayratia wine fermented by YB3K, compared to the previous studies on thermotolerant yeast. The results indicated that YB3K was appropriately fermented with 24° Brix at room temperature (28 - 33°C) for 13 days. In 1 L scale fermentation, three-leaf cayratia wine had ethanol content and the fermentation efficiency of 9.76% v/v and 91.96%, higher than that of 64.52%, and 8.14% v/v on the 5 L scale, respectively.

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