摘要
从桑椹成熟果实、桑叶以及桑果园的土壤采样,进行桑椹果酒专用酵母的筛选,得到一株在性能上优于对照菌葡萄酒干酵母的酵母菌Y11。该菌起酵快,从第2天开始糖度大幅度下降,酒精度快速上升,发酵第4天酒精体积分数即可达到10%以上。发酵过程pH值变化趋势比较平缓,发酵结束后高级醇量符合要求。综合发酵性能及感官评定,表明该菌能代替葡萄酒干酵母用于桑椹果酒的生产。
A yeast strain Yll was screened from ripe mulberry fruits, leaves and orchard soil. It was superior to commercial dry yeast for grape wine in the initialization of fermentation and alcohol yield by sugar. The yeast could start alcohol fermentation quickly in the fermentation system, and the sugar content decreased greatly while alcohol content increased rapidly in the second day. The pH value fluctuated between 3. 6 and 4.0 during the fermentation. The higher alcohol content in the wine was up higher than that of the mentioned standard. The results of fermentation performance and wine sensory evaluation showed that Yll could replace the contrast strain for mulberry wine production.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2007年第1期95-99,共5页
Journal of Food Science and Biotechnology
基金
粤港农产品深加工关键领域重点突破招标项目(200549832)
关键词
桑椹果酒
酵母菌
选育
mulberry wine
yeast strain
breeding
