摘要
从成熟野生猕猴桃自身分离出酿酒酵母菌种,然后与实验室现有优良酿酒酵母菌种一起进行野生猕猴桃酒发酵对比,筛选出MY20酵母菌株为最佳猕猴桃酒酿造菌株,综合菌株在猕猴桃发酵过程中产酸,产酒及其他一些发酵特征比较得出MY20优于其它几种菌株。通过后期驯化,MY20有望成为工业化猕猴桃酒的酿制专用优良菌株。
Wine yeasts from E＇mei Kiwis were selected and compared with present fine wine yeasts in acid productivity,wine productivity and other fermentation qualities,thus Strain MY20 was discovered better than other strains and it was with hope that Strain MY20 would be domesticated as a good kiwi wine yeast.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第3期178-179,248,共3页
Science and Technology of Food Industry
关键词
野生猕猴桃
酿酒
发酵
酵母菌
wild kiwis
wine-making
fermentation
yeast
