摘要
葡萄酒生产中应用W—ADY比自然野生酵母好。每1gW—ADY含200亿以上细胞,活细胞率大于80%,含水量小于8%。研究结果表明,其发酵彻底,糖分利用率高,总糖发酵率达95%～98%;耐酒精能力高达11%～12%(v/v);耐SO2能力达8.0×10-5～1.2×10-4;能在低温(15～20℃)下正常发酵;发酵结束后,酵母凝聚性能好;接种量为葡萄汁重的1/万～2/万,扩培后加入葡萄汁发酵。(孙悟)
W-ADY has better effects than the natural wild yeast in the production of grape wine.W-ADY containes more than20bil-lion cells /g and living cells proportion is above80%and water content is less than8%.The results showed that W-ADY has the following superiorities:fermentation thoroughly;high utilization rate of sugar,the fermentation rate of total sugar achieved95%～98%;alcohol resistant capability as high as11%～12%(v /v);SO 2 resistant capability achieved8.0×10 -5 ～1.2×10 -4 ;normal fermentation realized under low temperature(15～20℃);excellent coherency of yeast after the ending of fermentation;the inoculation quantity1/10,000～2/10,000of the quantity of grape juice,after the expanding culture,the yeast added into the grape juice for fermentation.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第6期67-68,71,共3页
Liquor-Making Science & Technology
关键词
葡萄酒
W-ADY
发酵
应用研究
W-ADY
grape wine
fermentation
application research
