酵母对苹果酒酿造品质影响的研究  

The Effect of Yeast on Brewing Quality of Apple Wine

作　　者：马金霞[1] 王秀菊[1] 朱济义[2] 杜金华[1] 

机构地区：[1]山东农业大学食品科学与工程学院,泰安271018 [2]国家葡萄酒及白酒,露酒产品质量监督检验中心,烟台市产品质量监督检验所,烟台264003

出　　处：《酿酒》2010年第4期66-69,共4页Liquor Making

摘　　要：苹果经榨汁澄清后,分别接种七种果酒酵母,20℃恒温发酵。发酵结束后,对苹果酒进行理化分析和感官评价,评定七种酵母的酿造特征,并观察外加氮源和不同量SO2对酵母及苹果酒理化指标的影响。实验结果表明:在相同试验条件下,7号酵母起酵最慢,4号发酵最快,6号发酵最旺盛。加硫组,整体起酵慢。各种酵母酿造苹果酒的理化指标有所不同,酒的香气、口味和风格也不同。氮源和SO2对七种酵母发酵苹果酒的理化指标影响不显著。The apple juice was obtained by pressing and clarifying, and then added seven kinds of yeast to ferment under 20℃, respectively. The quality of apple wines were evaluated by physical and chemical analysis and sensory evaluation after the fermentation. Simultaneously, the brewing characteristics of the seven kinds of yeast were evaluated, and the influence of the nitrogen source and two levels of SO2 addition on the apple wine were observed. The result showed that: under the same conditions, the yeast 7 was ...

关 键 词：苹果酒 酵母 外加氮源 SO_2 

分 类 号：TS262.7[轻工技术与工程—发酵工程]