当前位置: 首页 > 文章 > 高产甘油低产H_2S葡萄酒优良酵母菌株筛选及其酿酒特性 食品科学 2015,36 (19) 132-136
Position: Home > Articles > Screening and Evaluation of Yeast Strains for Producing Wine Higher in Glycerol and Lower in Hydrogen Sulphide FOOD SCIENCE 2015,36 (19) 132-136

高产甘油低产H_2S葡萄酒优良酵母菌株筛选及其酿酒特性

作  者:
宫雪;江璐;刘宁;刘延琳
单  位:
西北农林科技大学葡萄酒学院;陕西省葡萄与葡萄酒工程技术研究中心
关键词:
甘油;葡萄酒;酵母菌;筛选;酿酒
摘  要:
为获得中国本土优良酵母,提高葡萄酒感官特性,通过对采自新疆鄯善地区、宁夏广夏三基地的40株野生酵母菌株进行实验室酿酒实验,筛选到两株高产甘油、低产H_2S的葡萄酒优良酵母菌株HO2、E22。分别于2010、2011年连续2 a对这2株菌进行了10~20 L酒厂发酵实验并研究其酿酒特性。酒样理化指标结果符合国家标准GB 15037-2006《葡萄酒》要求,感官品尝分析结果与对照商业酵母VL1、RC212、C2C的差异性不显著(P>0.05),感官品质相当,筛选出的野生酵母菌株有着优良的酿酒特性。
译  名:
Screening and Evaluation of Yeast Strains for Producing Wine Higher in Glycerol and Lower in Hydrogen Sulphide
作  者:
GONG Xue;JIANG Lu;LIU Ning;LIU Yanlin;College of Enology,Northwest A&F University;Shaanxi Engineering Research Center for Wine and Viticulture;
关键词:
glycerol;;grape wine;;yeast;;screen;;wine-brewing
摘  要:
In order to screen excellent yeast strains for improving the sensory quality of wine,40 wild yeast strains were isolated from naturally fermented grapes grown in Xinjiang and Ningxia autonomous regions for laboratory-scale wine fermentation.H02 and E22 strains were screened as excellent strains for producing high-glycerol,low-hydrogen sulphide wine.Fermentation experiments for laboratory-scale production of wine(10 20 L) were conducted using the two strains in 2010 and 2011,respectively,for investigating their fermentation characteristics.The physical and chemical indexes of the resulting wines met the requirements of the Chinese national standard GB 15037 2006 for wine.In terms of sensory evaluation,there was no significant difference(P > 0.05) between the two strains and commercial yeasts VL1,RC212 and C2 C.These results indicate that the screened strains have excellent fermentation characteristics for wine production.

相似文章

计量
文章访问数: 14
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊