当前位置: 首页 > 文章 > 苹果酒酵母的优选 安徽农业科学 2011,39 (31) 19595-19598
Position: Home > Articles > Selection of Excellent Yeast for Cider Journal of Anhui Agricultural Sciences 2011,39 (31) 19595-19598

苹果酒酵母的优选

作  者:
袁亚宏;伍小红;岳田利;李坤娜;叶萌祺
单  位:
西北农林科技大学食品科学与工程学院;西北政法大学经济管理学院商品实验室
关键词:
苹果酒;酵母;发酵性能;香气
摘  要:
[目的]对通过原生质体融合技术构建的5株苹果酒酵母融合子进行发酵性能研究,以选育出适合苹果酒发酵的高质量酵母。[方法]通过测定酒液的糖度、酸度、透光率、酒精度和香气成分,分别对菌株的发酵能力、沉降性、产酒性能以及产香性能进行综合比较。[结果]菌株21#的发酵速度、降糖能力和产酒能力最高,较其他菌株发酵的苹果酒香气物质成分也更多。[结论]菌株21#具有应用于苹果酒发酵的潜能,可作为苹果酒酿造的专用酵母。
译  名:
Selection of Excellent Yeast for Cider
作  者:
YUAN Ya-hong et al(College of Food Science and Engineering,Northwest A & F University,Yangling,Shaanxi 712100)
关键词:
Cider;Yeast;Fermentation characteristics;Aroma
摘  要:
[Objective] Fermentation characteristics of five cider yeast strains,which were obtained through protoplast fusion,were studied to select high quality yeast,which were suitable for the fermentation of cider.[Method] Through determining the sugar degree,acidity,light transmittance,alcoholic strength and aroma composition of cider,the comprehensive comparison on fermentation capacity,setteability,ethanol-production properties and aroma-production properties of strains were carried out.[Result] The strain 21# had the best fermentation speed,sugar-lowering ability and ethanol-production ability,moreover,the aroma composition of cider were also best comparing with other strains.[Conclusion] The strain 21# had the potential in the application of cider fermentation,and could be used as special yeast for cider production.

相似文章

计量
文章访问数: 24
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊