摘要
该文以脐橙果汁自然发酵液和脐橙果园土壤为分离源,从中分离筛选脐橙果酒酵母,并将筛选得到的酵母与对照酵母进行发酵对比研究,进一步确定脐橙果酒酿酒优良菌种。结果表明:从分离源中分离得到26株酵母菌,经过初筛、复筛,获得一株比较适宜酿造脐橙果酒的酵母菌,编号为GJ-4;该菌种具有起酵快、发酵过程缓和、产香好等优异特征,可以作为脐橙果酒发酵用酵母。
The yeasts used for navel orange wine fermentation were isolated and screened from the naturally fermented navel orange wine and the soil in navel orange orchard.The fermentation performances of these yeasts were compared with that of standard yeast strain,by which the excellent yeast for navel orange wine was selected.The results showed that 26 yeast strains were isolated and the strain named GJ-4 exhibited good fermentation properties.GJ-4 could induce fermentation quickly with a low fermentation rate and enhance aromas.
出处
《中国酿造》
CAS
2012年第4期55-58,共4页
China Brewing
基金
四川理工学院科研基金项目(2010XJKYL015)
关键词
脐橙
果酒
酵母
navel orange
fruit wine
yeast
