摘要
在果酒酿造中,酵母菌在发酵过程中起着重要的作用,其发酵力的好坏,副产物的多少,直接影响产品的风味,因此具有重大的研究价值。以实验室保藏的酵母J1,J2,M1,M2,F1,F2为出发菌株,通过测各菌株对苹果汁的发酵能力、发酵特性及发酵所得苹果酒品质的系统实验,选出F2为最佳苹果酒酿酒酵母,其对苹果汁的发酵能力强、发酵特性好,发酵所得苹果酒品质优,且酒体澄清透明、色泽橙红,具有苹果酒的典型风味,适用于果酒生产。
In producing of fruit wine, the quality of Saccharomyces cerevisiae affected the taste of the product indirectly. So it has important research value. S.cerevisiae J1, J2, M1, M2, F1 and F2 were stored as material by the laboratory. Within plenty of systemic experiment just like the ability of fermentation test and the characteristic of fermentation test, F2 was screened as the best strain used in apple wine fermentation. Its ability of fermentation for the apple juice was strong. And within the fermentation process, we could gain the apple wine of excellent quality. The body of wine was clear and transparent, the color and luster was orange, and it had typical model taste of the apple wine. So F2 could be applied to the production of fruit wine.
出处
《酿酒》
CAS
2008年第2期63-65,共3页
Liquor Making
关键词
苹果酒
酵母
筛选
apple wine
yeast
screening
