葡萄酒活性干酵母的研究 Ⅰ.葡萄酒活性干酵母的生产和应用

Studies on Active Dry Wine Yeast I. Production and Application of Active Dry Wine Yeast

以2株葡萄酒酵母1450(Saccharomyces cerevisiae)和Am_(-1)(saccharomyces bayanus)为试验菌株,进行了活性干酵母的培养和干燥等工艺条件的研究。对活性干酵母在酿酒中的应用技术也进行了研究。试验结果表明,活性干酵母的制备工艺是可行的。活性干酵母1450和Am_(-1)适用于酿制干型葡萄酒和其它果酒。与野生酵母的自然发酵结果相比,干酵母发酵平稳彻底,发酵时间较短,发酵结束时,干酵母的沉淀较好,原酒含残糖量和挥发酸量低,酿制的酒质量和风味较好。

Two strains of Saccharomyces cerevisiae 1450 and S. bayanus Am-1 were selected for the studies. With two strains yeasts, studies were carried out in the optimum cond-tions of propagation, drying etc. of yeast for production of active dry wine yeast (ADWY). The application technology of ADWY was also studied. The results showed that the processes used for preparation of ADWY was feasible. The ADWY of S. cerev-siae ,460 and S. bayanus Am-1 were met the needs for making dry wine made from grapes and other fruits. Compared to the traditional spontaneous fermentation by wild yeasts, the ADWY 1450 and Am-1 were stabler and faster in must fermentation. The sediment of ADWY yeasts were well formed by the end of fermentation, and the wine was lower in residual sugar and volatile acids. The quality and flavour of wine made by ADWY 1450 and Am-1 were more desirable.