摘要
对EC1118、E01-2005枸杞干酵母和PT葡萄酒活性干酵母3菌株进行紫外线诱变,对诱变后的各菌株进行耐糖测试,选择较优菌株做抗酒精性能、发酵试验,结果表明,E01-2005-1枸杞酒酿酒酵母的性能良好,发酵得到的原酒酒色红润、酒香纯正。
We studied on EC1118,E01-2005 and PT yeast mutating by ultraviolet,and testing of resistant high sugar ability.The better yeast were screened out to test resistant high ethanol and ferment.The result showed the yeast E01-2005-1 whose capability of fermentation was more super,and the brewing wine's flavor was very nice.
出处
《中国酿造》
CAS
北大核心
2008年第9X期30-32,共3页
China Brewing
关键词
枸杞
酿造酒
酵母菌
筛选
lycium barbarum
brewing wine
yeast
filtration
