桑椹果酒酿造酵母的分离筛选研究

Study on the Screening of A Yeast Strain for Mulberry Wine Production

从桑椹成熟果实、果园土壤及自然发酵醪中筛选桑椹果酒专用酵母,得到一株在性能上优于对照组葡萄酒干酵母的酵母菌——酒J。结果表明,该菌细胞活力高、起酵快、产酒率高、风味佳;综合其发酵性能及感官评定结果,初步确定该菌株能代替葡萄酒干酵母用于桑椹果酒的发酵。

A yeast strain J was screened out from ripen mulberry fruits, orchard soil and natural fermenting mash. It was superior to commercial grape wine dry yeast in properties. Such strain had the advantages including high cell activity, rapid start of fermentation, high liquor yield, and attractive flavor. Fermenting performance assessment and sensory evaluation proved such strain could be used instead of grape wine dry yeast for mulberry wine production.