本土葡萄酒酿酒酵母发酵性能的比较  

Comparison of fermenting properties among indigenous Saccharomyces cerevisiae strains

作　　者：程超[1] 韩北忠[1] 陈晶瑜[1] 李双石[1] 李筝[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国酿造》2008年第9期8-10,共3页China Brewing

基　　金：国家高技术研究发展计划(863计划)(2007AA10Z314)

摘　　要：对从河北葡萄产区初筛得到的5株酿酒酵母菌株进行了发酵性能的比较。首先比较其耐糖、耐酒精、耐酸、耐二氧化硫和耐低温性能,随后进一步通过葡萄汁发酵实验比较菌株的发酵力、酒精产率和残糖量,最终筛选出2株发酵性能优良的菌株ZN3和ZN4,具有我国地区特色葡萄酒生产的潜能。The fermentation properties of five indigenous Saccharomyces cerevisiae strains from wine grape production area in Hebei province were compared. Firstly, tolerance properties of these strains were studied based on resistance to alcohol, sugar, acidity and sulfur dioxide, as well as growth at low temperature. Then the fermenting properties including fermenting power, alcohol production and residual sugars of these strains were investigated. Two excellent Saccharomyces cerevisiae strains （ZN3, ZN4） were selected for their satisfactory fermenting properties, which have the potential to produce unique wine of a specific region of China.

关 键 词：葡萄酒 酿酒酵母 发酵性能 

分 类 号：TS261.1[轻工技术与工程—发酵工程]