嗜杀酵母发酵苹果酒的研究  

Application of Killer Yeast in Cider Fermentation

作　　者：王贵双[1,2] 张柏林[3] 梁学军[4] 

机构地区：[1]中国食品发酵工业研究院 [2]中食联盟(北京)认证中心,北京100062 [3]北京林业大学 [4]北京龙徽酿酒有限公司

出　　处：《酿酒科技》2007年第9期79-82,共4页Liquor-Making Science & Technology

摘　　要：对筛选得到的S1嗜杀酵母,通过单因素试验和正交试验确定其最佳发酵苹果酒工艺条件,结果表明,糖度25%,酸度2g/L,发酵温度为20℃,接种量6%为其最佳工艺条件。发酵果酒澄清透明、具有苹果香气、酒体醇厚,酸甜协调。S1嗜杀酵母分泌的嗜杀毒素的活力与发酵温度和发酵基质pH值有关,在25℃、pH4.2时毒素活力最高。(孙悟)Killer yeast S 1 was screened and its optimum technical conditions for cider fermentation were determined by single factor test and orthogonal test as follows： 25 % sugar content, 2 g/L acidity, fermentation temperature at 20℃ and 6 % inoculation quantity. The produced cider was clean and transparent with mellow taste and apple aroma. The activity of killer toxin secreted by S 1 was correlated with fermentation temperature and pH value of fermenting substrate （the activity was the highest as temperature at 25℃ and pH value as 4.2）. （Tran. by YUE Yang）

关 键 词：果酒 苹果酒 嗜杀酵母 

分 类 号：TS262[轻工技术与工程—发酵工程]