摘要
从土壤、荔枝等样品中分离出多株酵母,经分离纯化筛选出1株可用于荔枝果酒发酵的5#酵母,其酵母发酵性能优良;并对影响荔枝酒发酵的因素进行了优化研究。其优化工艺条件为:用柠檬酸和蔗糖调整果汁pH4.0,果汁起始糖度20%,发酵温度25℃,接种量5%。(孙悟)
Multiple strains of yeast were isolated from soil and lychee etc. and one strain known as 5# strain was used for the fermentation of lychee fruit wine. Such swain had good fermenting performance and the factors influencing the fermentation were studied. The optimizing technical conditions were as follows： pH value of juice adjusted at 4.0 by citric acid and cane sugar, initial sugar content of juice as 20 %, fermentation temperature at 25℃, and inoculation quantity as 5%.
出处
《酿酒科技》
北大核心
2006年第5期80-81,88,共3页
Liquor-Making Science & Technology
关键词
发酵酒
荔枝
酵母选育
生产工艺
fermented wine
lychee
yeast sreen
technology
