摘要
为选育出猕猴桃酒专用酵母,采用酵母分离和比较发酵的方法,对猕猴桃酒用酵母进行了初步筛选。通过观察菌落特征及镜检细胞形态,筛选出YZ1、YZ2、YZ33株酵母菌。经发酵试验表明,YZ1菌株发酵彻底,产酒精度达9.4%;产酸能力强,达4g/L以上;对SO2的耐受力为30～40mg/L;耐酸性强,发酵醪酸度高,起酵速度快,且发酵酒的香气和风味均优于YZ2和YZ3的发酵酒。因此将YZ1菌株培育驯化后可得到猕猴桃酒专用酵母。
In order to select the yeast for kiwi-fruit wine, the yeast for kiwi-fruit was screened by separated yeast and comparision fermentation using these yeasts. In this research, three species of yeast were selected from ripened kiwi-fruit by cultivating and microscoping observation and named them YZ1, YZ2, YZ3. The results of fermentation proved that the YZ1 yeast was better than YZ2 and YZ3. It＇s endurance of SO2 was about 30-40 mg/L, the lower the pH value of fermented liguor, the faster fermentaion speed and the yield of acid was up to 4 g/L. The alcohol production was about 9.4% （V/V） . This yeast will be the special yeast for kiwi-fruit wine after tameness.
出处
《中国食品学报》
EI
CAS
CSCD
2005年第3期57-60,共4页
Journal of Chinese Institute Of Food Science and Technology
基金
陕西省自然科学基金项目(No.2003C105)
