摘要
以啤酒酵母泥X作为出发菌株,经过筛选,得到高耐渗、高耐酒精的酵母菌Y,经研究发现该菌株耐酒精度18%vol,耐糖度60%。并对该菌株在28°P麦芽汁培养基中的发酵性能和发酵终止时啤酒的风味物质含量进行了分析,与出发菌种X作对比,菌株Y更适合于高浓酿造。
An osmo and alcohol resistant yeast named Y was developed and screened from beer yeast X. The yeast Y could grow under ABV （Alcohol by volume） 18% and Brix 60. The fermentation performance of yeast Y in 28°P wort medium was studied, as well as the contents of flavor substances of the beer when the fermentation was ended. It was indicated that yeast Y was more suitable for high concentration fermentation than the original strain X.
出处
《中国酿造》
CAS
北大核心
2010年第10期92-95,共4页
China Brewing
关键词
啤酒酵母
耐渗性
耐酒精
高浓发酵
选育
风味物质
beer yeast
osmo resistant
alcohol resistant
high concentration fermentation
seed selection
flavor substance
