苹果酒酿酒酵母的选育及性能对比研究

Breeding and Performance Comparison of Apple Cider Saccharomyces Cerevisiae

本文采用镜检法、TTC染色法、杜氏小管发酵法对自然发酵的盐源苹果果酒中纯化的15株野生型酵母菌进行筛选,得到两株性能较好的酵母菌P-6、P-9,对其二者及商用安琪果酒酵母进行发酵性能以及果酒感官分析对比。结果发现,P-9酵母起酵能力最强,发酵的苹果酒味道佳,适合用于盐源苹果果酒发酵。

This article uses microscopy,TTC staining,and Du's small tube fermentation methods to screen 15wild-type yeast strains purified from naturally fermented salt source apple cider,and obtains two yeast strains P-6 and P-9 with better performance.The fermentation performance and sensory analysis of the two strains and commercial Angel fruit wine yeast are compared.It was found that P-9 yeast has the strongest fermentation ability,and the fermented apple cider has a good taste,making it suitable for the fermentation of salt source apple cider.