摘要
以目前我国应用于葡萄酒及其他果酒的1#,2#,3#,4#,5#酿酒酵母为材料,通过其对苹果汁的发酵能力、发酵特性及发酵所得苹果酒品质的系统试验,筛选出5#为最佳苹果酒酿酒酵母,其发酵的原酒的酒精度可达到113.2mL/L。然后以5#酵母为出发菌株,利用甲基磺酸乙酯(EMS)进行诱变,获得了1株对苹果汁的发酵能力更强、发酵特性更佳和发酵所得苹果酒品质更优的苹果酒酵母E-3,其发酵的原酒的酒精度可达到114.2mL/L,且酒体澄清透明、色泽金黄,具有苹果酒的典型风味。
Five yeasts,which were presently used to ferment wine,were selected as experimental material in this paper.According to their characteristics of making cider and fermentation capability,5~# yeast was chosen as optimal cider yeast strain.Its cider has a good taste and ethanol content of 113.2 mL/L,Then 5~# yeast was selected as original strain and treated by EMS,a better cider yeast strain E-3 was gotten,its ethanol content of cider can reach 114.2 mL/L,and the cider has an excellent cider style.
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2004年第5期81-84,共4页
Journal of Northwest A&F University(Natural Science Edition)
基金
国家科技部"十五"重大专项(2001BA501A21)
国家"十五"科技攻关项目(2001BA501A5-2.3)
霍英东基金(200281065)
国家西部专项(2001BA901A19)
