摘要
酵母菌的性能是决定果酒品质的关键因素之一,本实验以苹果酒为研究对象,采用安琪酵母公司研发中心菌种保藏室收藏的10株果酒酵母(3#～11#,522#)为备选菌株,在干型苹果酒生产发酵工艺的指导下,通过系统的对比实验和结果评价,确定出9#酵母菌最适合苹果酒的酿造。
The properties of yeast are the key determining factor to fruit wine quality. Apple fruit wine was used as research object in the experiments. Ten fruit wine yeast strains （3#～11#, 522#） developed by Angel Yeast Co. were also used in the test. Through the contrast experiments and the results evaluation, it proved that 9# yeast strain was the most suitable strain for apple fruit wine production. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第8期31-34,共4页
Liquor-Making Science & Technology
关键词
苹果酒
果酒酵母
酵母
发酵果酒
apple fruit wine
fruit wine yeast
yeast
fermenting fruit wine
