摘要
通过TTC显色初筛、产气复筛和大瓶发酵,对来源于火龙果汁自然发酵中的酵母菌进行优选,得到1株优良的酵母菌株(PW-3)。结果表明,该酵母可耐受较高的糖浓度、SO2浓度和酒精度,适合在火龙果汁特定的pH值环境中产酒发酵,所得酒体澄清透明,具有火龙果酒的典型风味。
A yeast strain （PW-3） suitable for pitaya fruit wine production was screened out from naturally-fermented pitaya fruit through primary screening of TTC color reaction, secondary screening of gas production and final screening of big bottle fermentation. The result showed that such yeast strain could resist comparatively high concentration of sugar, SO2 and alcohol and it was suitable for pitaya juice fermentation at specific pH value. The produced wine was clear and transparent with typical pitaya flavor.
出处
《酿酒科技》
北大核心
2013年第8期13-14,18,共3页
Liquor-Making Science & Technology
基金
贵州省重大专项资助项目(黔科合重大专项字[2012]6006)
关键词
火龙果酒
酵母菌
筛选
pitaya fruit wine
yeast strain
screening
