摘要
研究了裂殖酵母1686#的酿酒特性。结果表明，1686#能耐13％的酒度和150mg／L的总SO2，18—20℃是1686#发酵的最适温度，pH值从2．5变化到2．9，裂殖酵母对苹果酸的分解量迅速增加．利用1686#发酵的干白葡萄酒，总酸约下降2．0g／L，挥发酸含量略有降低，杂醇油、多元醇、乙醛、乙酸乙酯的含量接近于葡萄酒酵母（1450#）发酵的酒，绝大多数酒的感官质量优于对照酒样。
The enological charterization of schizosaccharomyc (1686#) were studied. Tbe result indicated tha this sthen could tolerate high concenhation of ethanol (13%) and total SO2, (150mg / L), the otimum fermentation temperature was 18~20℃. When pH value varied from 2.5 to 2.9, malare dissolvement increased quickly.Compared with control (1450#), after fermentation by Schi 1686#, reduction of total acid was about 2.0g / L,volatile acid decreased slightly, high acohol and Polyol content vdried slightly, sensory quality for most of the dry white were enhanced.
出处
《微生物学通报》
CAS
CSCD
北大核心
1999年第3期198-200,共3页
Microbiology China
