【摘要】 以软枣猕猴桃为原料，分别采用7种单菌酵母及5种组合酵母酿造软枣猕猴桃果酒，对其平均每日降糖量、出酒率及软枣猕猴桃果酒的pH值、总酸、酒精度、还原糖、维生素C、总酯和甲醇含量进行测定，并进行感官评价。结果表明，5种组合酵母发酵软枣猕猴桃果酒的平均每日降糖量（6.20～6.38 g/d）均高于单菌酵母（4.01～4.52 g/d）。其中，拉曼德酵母和帝伯仕酵母（1∶1）组合发酵的软枣猕猴桃果酒品质最佳，其平均每日降糖量为6.38 g/d，酒精度为8.0%vol，还原糖含量为1.4 g/L，维生素C含量为287.72 mg/L，总酯含量为675.90 mg/L，感官评分为95分，酒体呈淡黄色，口感醇厚、酸度适中、香气浓郁。综合考虑，拉曼德酵母和帝伯仕酵母（1∶1）组合更适合软枣猕猴桃果酒的酿造。更多还原

【Abstract】 Using Actinidia arguta as raw material, the A. arguta fruit wine was brewed with 7 kinds of single yeast and 5 kinds of combined yeasts, respectively. The average daily hypoglycemic content, alcohol yield and pH, total acid content, alcohol content, reducing sugar content, vitamin C content, total ester content and methanol content of A. arguta fruit wine were determined, and the sensory evaluation was carried out. The results showed that the average daily hypoglycemic content(6.20-6.38 g/d) of A. arguta fruit wine fermented by 5 kinds of combined yeasts was higher than that of A. arguta fruit wine fermented by single yeast(4.01-4.52 g/d). Among them, the quality of A. arguta fruit wine fermented by the combined fermentation of Lamandella and Dibs(1∶1) yeasts was optimal, the average daily hypoglycemic content, alcohol content, reducing sugar content, vitamin C content,total ester content and sensory score were 6.38 g/d, 8.0%vol, 1.4 g/L, 287.72 mg/L, 675.90 mg/L and 95, respectively. The fruit wine body was light yellow, with rich taste, moderate acidity and intense aroma. On the whole, the combination of Lamandella and Dibs(1∶1) yeasts was more suitable for the brewing of A. arguta fruit wine.更多还原