摘要
对从新疆楼兰酒厂筛选出的3株优良酿酒酵母菌株进行发酵性能研究,通过对菌株的酒精耐受性、二氧化硫耐受性、絮凝性、发泡性、自溶性和酿酒特性的综合比较,结果显示,菌株CEC524的综合性能最佳,具有应用于我国地区特色葡萄酒生产的潜能。
Fermentation characteristics of three Saccharomyces cerevisiae strains, which were isolated from Xinjiang Loulan vinery, were studied. The three strains were investigated according to the characteristics of tolerance to alcohol and sulfur dioxide, flocculation capacity, foam production, autolysis capacity and vinification properties were compared. It was showed that the strain CEC524 had the best comprehensive fermentation characteristics and potentially could be used for unique wine production in specific region in China.
出处
《中国酿造》
CAS
北大核心
2010年第9期48-52,共5页
China Brewing
基金
国家葡萄产业技术体系建设专项经费(nycytx-30)
关键词
葡萄酒
酿酒酵母
发酵性能
wine
Saccharomyces cerevisiae
fermentation characteristics
