摘要
果酒是一种经过发酵的低度饮料酒,酵母性状的好坏直接影响到所酿果酒的口感和风味。当前,我国在果酒酵母的选育方面取得了很大进展,据了解应用于果酒生产中酵母主要可以分为酿酒酵母和非酿酒酵母两类。果酒酵母要从适宜的生长环境中分离、筛选,并驯化得到性能稳定的品种用于果酒生产。果酒酵母的改良手段有自然选育、诱变育种、杂交育种、原生质体融合、基因工程等技术。
Fruit wine is a fermented low alcohol drink wine. Yeast traits directly affects the wine taste and flavor. The breeding of fruit wine yeast made great progress. Fruit wine yeast in production can be mainly divided into Saccharomyces and non Saccharomyces cerevisiae. Fruit wine yeast is separated, screened and acclimated to get stable performance from the appropriate growth environment. Improved means of fruit wine yeast have natural breeding, mutation breeding, cross breeding, protoplast fusion, genetic engineering technology.
出处
《农产品加工（下）》
2015年第1期69-70,共2页
Farm Products Processing
关键词
果酒
酵母
育种
fruit wine
yeast
breeding
