摘要
酸度和甜度是影响慕萨莱思葡萄酒的重要指标,慕萨莱思糖酸含量过高会导致酒体不协调,影响其感官品质。酿酒酵母是慕萨莱思发酵过程中的重要微生物,具有一定的降糖降酸能力,本实验对50株降糖特性菌和50株降酸特性菌进行相关实验,筛选获得T-Y128-2和F2-P90-3两株降糖、降酸效果优良的酿酒酵母,经降糖降酸处理后,其糖度和酸度比原酒低。
Acidity and sweetness are the significant indicators influencing Musalais wine.Too high content of sugar and acid will lead to uncoordinated wine,which affects its sensory quality.Saccharomyces cerevisiae is an important microorganism during the process of Musalais’fermentation,owing a certain capability of reducing sugar and acid.This experiment was conducted among 50 strains of sugar-reducing and 50 strains of acidreducing.T-Y128-2 and F2-P90-3 strains of Saccharomyces cerevisiae with excellent sugar-lowering and acidlowering effects were obtained via screening,whose sugar and acidity were lower than those of the original wine after sugar-decreasing and acid-decreasing treatment.
作者
杨创举
何新
朱丽霞
YANG Chuang-ju;HE-Xin;ZHU Li-xia(College of Life Science,Tarim University,Alar Xinjiang 843300,China;Production and Construction Corps Key Laboratory of Deep Processing of Agricultural Products in South Xinjiang,Alar Xinjiang 843300,China)
出处
《食品与发酵科技》
CAS
2020年第3期22-30,共9页
Food and Fermentation Science & Technology
基金
国家自然基金(31871777)。
