摘要
采用苹果皮发酵法,从自然中分离初筛出48株酵母菌,通过镜检、杜氏管发酵从中筛选出12株发酵性能较好的酵母菌,分别命名为SY01、SY01’、SY02、SY04、SY05、SY05’、SY07、SY07’、SY08、SY0 a、SY0d、SY0 e;以德国葡萄酒干酵母CK4#作为对照菌株,通过酵母发酵力比较、凝聚力比较、耐SO2、耐乙醇能力比较和对其发酵所得苹果酒的理化指标分析及感官品质评价,筛选出一株最佳苹果酒酿酒酵母SY01’,可耐12%的乙醇和200mg/L的SO2,其发酵的原酒酒精度达12.96(%,V/V),酒体澄清透明,具有苹果酒的典型风味。
48 yeasts were isolated from liquid of fermented apple skin. 12 strains were screened from them, named as SY01, SY01＇ , SY02, SY04, SY05, SY05＇ , SY07, SY07＇ , SY08, SY0a, SY0d, SY0e, respectively. To determine fermentbility of these yeasts, the active dry grape wine yeast （German -CK4#） was used as control, and the fermentation capacity, flocculability, tolerance to SO2 and ethanol were used as selective standards. With specific selectivity method, strain SY01 ＇ was selected as an optimal apple cider yeast. Though sensory evaluation, the apple cider brewed by this strain was clear and transparent, with typical flavor of apple cider. And the alcoholic content of the cider was 12.96（ % ,V/V）.
出处
《青岛农业大学学报（自然科学版）》
2008年第1期28-33,共6页
Journal of Qingdao Agricultural University(Natural Science)
基金
山东省良种产业化项目(苹果育种方向)
关键词
苹果皮发酵
酵母
筛选
苹果酒
fermented apple skin
yeast
selection
apple cider
