摘要
试验采用苯酚-硫酸法对120株酿酒酵母属(Saccharomyces cerevisiae)进行了菌株多糖产率的初步筛选,得到了3株多糖产率高于工业对照菌株的酿酒酵母属酵母,通过小型发酵实验对3株酿酒酵母的发酵力、耐低温能力、耐SO2能力、耐乙醇的能力进行了测定,其中NE-18菌株符合干白葡萄酒生产的需求,而W-15和NX-4在发酵能力或耐受性上不能满足白葡萄酒生产的需求。
120 Saccharomyces cerevisiae strains was preliminarily screened according to their polysaccharide production rate by phenol-sulfuric acid method. Then three strains with higher polysaccharide production rate were obtained. Then the fermenting properties of the three strains including fermenting power, low-temperature tolerance, SO2 tolerance, and ethanol tolerance were measured. As a result, NE-18 strain was suitable for dry white grape wine production whereas W- 15 strain and NX-4 strain were not qualified because their fermenting power or tolerance could not meet the requirements.
出处
《酿酒科技》
北大核心
2007年第12期36-39,共4页
Liquor-Making Science & Technology
关键词
干白葡萄酒
酵母
多糖
筛选
发酵特性
dry white grape wine
yeast
polysaccharide
screening
fermenting properties
