摘要
麦角甾醇是酵母的“生存因子”之一 ,它能够延长处于衰减阶段的酵母生存时间 ,增强酵母菌株对酒精的抵抗能力 ,使酵母进一步发酵 ,降低葡萄酒中的残糖 ,但酵母细胞内麦角甾醇的富积与其生存条件、发酵环境、选择与保存条件之间有密切的关系 ,因而 ,酵母的“生存因子”对葡萄酒的酿造具有重要意义。
Ergosterol has great effects on the living of yeasts. It could prolong the living period of yeasts in waning stage, enhance the resistibility of yeast strain against alcohol, and advance further fermentation of yeasts to reduce the residual sugar in grape wine. However, the accumulation of ergosterol in yeast celles is dependant on its conditions for living, fermentation environment, selection and preservative conditions. Anyway, the living factors of yeasts are of vital significance in grape wine brewing.(Tran.by YUE Yang)
出处
《酿酒科技》
2001年第6期29-29,28,共2页
Liquor-Making Science & Technology
