摘要
以前期筛选出的适合户太八号葡萄酒酿造的菌株NJ7为试验菌株,经表型鉴定及分子生物学鉴定为酿酒酵母,其最优发酵条件为发酵温度24℃,pH值5.0,发酵所得葡萄酒香气浓郁、口感醇厚协调,香气成分组成及比例适宜,各项理化指标均接近商品酿酒酵母D254,甚至有些更优于商品酿酒酵母D254。故菌株NJ7具有工业化应用潜力。
In the paper,strain NJ7 which was selected for No.8 Hutai wine fermentation in the previous research,was identified as Saccharomyces cerevisiae by phenotypic and molecular biological identification.Moreover,the results of the fermentation conditions of strain NJ7 showed that the optimal fermentation condition was 24℃and pH 5.0.Furthermore,the aroma,taste and many other properties of the wine sample made by strain NJ7 were closed to the ones of the commercial yeast D254,and some properties were even better.Therefore,strain NJ7 has potential applications in wine brewing industry.
作者
葛含静
GE Hanjing(College of Life Science and Food Engineering,Shaanxi Xueqian Normal University,Xi'an,Shaanxi 710100,China)
出处
《农产品加工》
2020年第16期56-59,共4页
Farm Products Processing
基金
陕西学前师范学院校级科研项目(2017YBKJ030)。
