摘要
对几种进口葡萄酒活性干酵母产品质量和发酵性能的测定,得出细胞数、活细胞率、水分含量、以及耐高糖、耐二氧化硫、耐二氧化碳性能上存在较大差异。但都具有较好的耐高糖和耐SO2特性,最终发酵液残糖都在4g/L以下,都适合于葡萄酒的酿造。综合比较,ZymafloreF15为优良葡萄酒活性干酵母产品。(孙悟)
The quality and fermentation performance of several imported grape wine active dry yeasts were tested.And evident discrep-ancy existed among them in cell amounts,living cell rate,moisture content ,high molecular sugar resistant capability,SO 2 resistant capability and CO 2 resistant capability.However,all the yeasts had satisfactory SO 2 resistant capability and high molecular sugar resis-tant capability and residual sugar content in final fermentation liquid was below4g /L.All the yeasts were suitable for grape wine production.Among them,Zymaflore F15was the best choice.(Tran.by YUE Yang)
出处
《酿酒科技》
2004年第1期31-32,30,共3页
Liquor-Making Science & Technology
