柠檬汁和甘蔗汁混合发酵酿酒酵母的筛选  

Screening of Yeast Strains for Wine Produced by Mixed Ferementation of Lemon Juice & Sugar Cane Juice

作　　者：郄志民[1] 陈安均[1] 蒲彪[1] 刘书亮[1] 

机构地区：[1]四川农业大学食品科学系,四川雅安625014

出　　处：《酿酒科技》2007年第2期31-34,共4页Liquor-Making Science & Technology

基　　金：四川省教育厅自然科学科研项目。

摘　　要：通过发酵实验从7株酵母菌中筛选出发酵性能较好的3株菌株(7#,1#,6#),并对3株酵母菌进行抗硫性、抗酸性、耐糖、耐酒精性能和耐温性能试验,最后筛选出发酵性能优良的7#和6#酵母菌株。其产酒率高,具有较好的耐二氧化硫能力(80～120mg/L);能在pH3.3～3.5,糖浓度24%～27%,酒精度12%Vol～14%Vol的范围内生长和发酵;发酵结束残糖含量低,凝聚能力好;发酵所得原酒品质好,酒的风味醇和,果香、酒香浓郁、协调;7#和6#两株菌可应用于柠檬、甘蔗混合发酵产酒。(孙悟)Three strains （7^#,1^# and 6^# ） with good fermentation performance were screened from seven yeast strains through fermentation experiments. The sulfur resistance, acid resistance, sugar resistance, alcohol resistance and temperature resistance of the three strains were analyzed respectively and two yeast strains （7^# and 6^# ） which had excellent fermentation performance were selected eventually. The two strains had the following advantages： high yield, good sulfur dioxide resistance （80～120 mg/L）, normal growth and fermentation under the conditions ofpH 3.3～3.5, sugar content 24 %～27 %, and alcohol content 12 %～14 %Vol, low residual sugar content after fermentation, and good coagulation capacity. The wine fermented by the two strains had good quality and mellow fruit aroma and harmonious taste. The two strains could be used in wine production by mixed fermentation of lemon juice and sugar cane juice.

关 键 词：微生物 柠檬 甘蔗 酿酒酵母 发酵 筛选 

分 类 号：TS261.11[轻工技术与工程—发酵工程]