摘要
以桑椹果园土壤为分离源分离筛选桑椹果酒酵母,得到一株具有产香效果好,起酵快等优点的酵母菌,最终将其命名为GP2。在单因素试验基础上,通过正交试验和方差分析,确定最佳发酵条件为:发酵温度26℃,SO2添加量为80 mg/L,糖添加量220 g/L,接种量为0.9%。
A yeast strain for mulberry wine was isolated and screened from mulberry orchard soil, and this strain has advantages of effectively producing fragrance and rapid fermentation. Eventually,it was named as yeast strain GP2. The optimal conditions were determined on the base of single factor experiments, orthogonal tests and variance analysis, the results as follows： 26℃ fermentation temperature, SOs 80 mg/L, sucrose 220 g/L and inoculation 0.9 %.
出处
《食品研究与开发》
CAS
北大核心
2016年第13期92-95,共4页
Food Research and Development
基金
2015四川省重大成果转化项目(2014年获四川省科技进步二等奖)
关键词
桑椹果酒
酵母菌
单因素试验
正交试验
方差分析
mulberry wine
yeast
single factor experiments
orhogonal tests
variance analysis
