摘要
对苹果酒酵母Y0 2 耐高糖、耐酒精等性能进行了驯化 ,驯化后的菌株可以耐 35 %高糖、耐 2 5 %酒精 ,并对驯化后的菌株发酵产酒精情况进行了研究。结果表明 ,经驯化后 ,酵母菌Y0 2 -58对糖度为 2 1 5 %的苹果清汁有较好的发酵能力 ,发酵第 10d时 ,酒精度可以达到 10 4 % ,残糖为 1 6 %。发酵获得的苹果酒产品口感协调 ,风味良好。
Apple wine yeast Y 02 was trained for high-sugar-concertration-resistant and high-alcolol-concertration-resistant.Fermentation test of trained strain was made using clear apple juice.The results show,Apple wine yeast Y 02-58 was an excellent strain.After 10 days fermentation,alcohol concertration was 10 4%,remaining sugar concertration was 1 6%,apple wine was an good products for drinking.
出处
《酿酒》
CAS
北大核心
2003年第2期44-45,共2页
Liquor Making
关键词
苹果酒
酵母菌
驯化试验
发酵
apple wine yeast
training
fermentationMaurtization of Chinese Rice Wine$$$$ ABSTRACT:The chemical mechanism of chinese rice wine maturization was discussed in this paper. Air penertrated through mud seal (lid) of ceramic pottery, and advance
