摘要
将自选鸭梨酒酵母GY与安琪活性干酵母在不同温度下进行发酵降糖、产酸、产酒精等特性研究比较。结果表明,自选酵母菌具有降糖快、产酸能力强、产酒精能力快、絮凝性好等优点。酵母菌GY在发酵工业上具有重要的应用意义。
Self-selected yeast GY and Angle active dry yeast were used respectively in the production of pear wine.Their fermenting performance,acid-producing capability,and ethanol-producing capability in condition of different temperature were compared.The results suggested that self-selected yeast had the advantages including rapid sugar-reducing,strong acid-producing and ethanol-producing,and good flocculence etc.Self-selected yeast GY is of great significance in fermenting industry.
出处
《酿酒科技》
2011年第10期35-37,共3页
Liquor-Making Science & Technology
基金
江苏大学校基金项目(08JDG006)
江苏高校优势学科建设工程资助项目
关键词
鸭梨酒
酵母菌
发酵性能
pear wine
yeast
fermenting performance
