苹果酒发酵中酵母菌株的筛选  

Screening of Yeast Strains in the Fermentation of Apple Fruit Wine

作　　者：周静芳[1] 肖冬光[1] 许引虎[1] 刘代武[1] 

机构地区：[1]天津科技大学,天津300222

出　　处：《酿酒科技》2006年第8期31-34,共4页Liquor-Making Science & Technology

摘　　要：酵母菌的性能是决定果酒品质的关键因素之一,本实验以苹果酒为研究对象,采用安琪酵母公司研发中心菌种保藏室收藏的10株果酒酵母(3#～11#,522#)为备选菌株,在干型苹果酒生产发酵工艺的指导下,通过系统的对比实验和结果评价,确定出9#酵母菌最适合苹果酒的酿造。The properties of yeast are the key determining factor to fruit wine quality. Apple fruit wine was used as research object in the experiments. Ten fruit wine yeast strains （3#～11#, 522#） developed by Angel Yeast Co. were also used in the test. Through the contrast experiments and the results evaluation, it proved that 9# yeast strain was the most suitable strain for apple fruit wine production. （Tran. by YUE Yang）

关 键 词：苹果酒 果酒酵母 酵母 发酵果酒 

分 类 号：TS262[轻工技术与工程—发酵工程]