摘要
从柿子果皮及柿果园土壤中筛选出1株适合柿子果酒酿造的酵母菌,命名为GS212。其发酵的酒精度能达到10%(v/v),且产香良好,此酵母菌能耐受20%(v/v)的酒精度和325mL/L的二氧化硫浓度。另外,此酵母菌有较强的凝聚性,本斯值达到3.6mL。
A strain of yeast suitable for brewing persimmon wine was screened from persimmon peel and soil in a persimmon garden and was named after GS212. The content of alcohol fermented by the yeast was 10%(v/v), and the flavor of wine was similar to that of fresh fruit. The screened yeast can endure high content of alcohol and SO2, and reached 20%(v/v)and 325 ml/L respectively. It also had a good flocculent property with a Burnstest value of 3.6 ml.
出处
《中国酿造》
CAS
北大核心
2005年第5期21-23,共3页
China Brewing
基金
北京市自然科学基金 (6033021)
关键词
柿子
果酒
酵母菌
筛选
persimmon
fruit wine
yeast
screen
