猕猴桃酒天然优良酵母的筛选  

Selection of excellent natural yeast for kiwi wine

作　　者：周一琴[1] 罗安伟[1] 刘兴华[1] 徐怀同[1] 安红梅[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国酿造》2008年第1期63-65,共3页China Brewing

摘　　要：为选育猕猴桃酿酒酵母,以分离纯化、酵母发酵性能比较的方法,对海沃德、金香、红阳、西猕3号、西猕7号、CY-1、CY-2猕猴桃果实上的天然酵母进行了比较筛选。试验结果表明,从西猕7号上分离的X7-1酵母具有优良的酿造特性,该酵母对SO2耐受浓度为27.5mg/L,发酵力高,发酵速度慢,产香力强,酿造原酒澄清透明,色泽浅黄,VC含量高,酒精度可达9.8°(v/v),香气浓郁,典型性强,是猕猴桃果酒酿造的优良天然酵母菌。In order to breed and select preferable yeast for kiwi wine production, the comprehensive comparison on isolation, purification and detection of yeast was used to separate and purify natural yeasts from seven varieties of kiwis, including Haiwode, Jinxiang, Hongyang, Ximi-3, Ximi-7, CY-1 and CY-2. The results showed： X7-1 yeast separated from Kiwi-fruit of Ximi-7 has the best fermentation characteristics： the SO2 tolerance concentration 27.5mg/L, high fermentation capacity, slow fermentation rate, transparent brewing liquor with light yellow color, the alcohol content up to 9.8° （v/v）, high vitamin C content, high fragrant production capacity, and more typical. X7-1 is fine natural yeast that is suitable for Kiwi-fruit wine brewing.

关 键 词：猕猴桃果酒 酵母 筛选 

分 类 号：Q93-3[生物学—微生物学]