优良酿酒酵母菌的发酵性能研究  

Study on fermentation characteristics of three excellent Saccharomyces cerevisiae swains

作　　者：李筝[1] 韩北忠[1] 陈晶瑜[1] 李双石[1] 程超[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10期10-12,共3页China Brewing

基　　金：国家863计划(2007AA10Z314)

摘　　要：从甘肃武威产区美乐葡萄中筛选出3株优良酿酒酵母菌,对其发酵性能进行了比较。测定了3株酿酒酵母菌和对照菌株在葡萄汁小瓶发酵时的CO_2失重量、产酒精能力和残糖量,并对其在酒精耐受性、SO_2耐受性、高糖耐受性、酸耐受性、受温度变化的影响等各方面的指标进行了综合比较。结果显示菌株NJ ZGM1的综合性能最佳,具有应用于我国地区特色葡萄酒生产的潜能。The fermentation characteristics of 3 Saccharomyces cerevisiae strai ns which isolated from Merlot grape of Wuwei vineyard, Gansu province, were studied. The CO2 weight loss, ethanol production ability and residual sugar content of the 3 strains and control strain were determined to compare their differences. Then, the 4 strains were investigated according to the tolerance to alcohol, sugar, acidity and sulfur dioxide, as well as growth at low temperature. From the analysis, strain NJ ZGM1 was selected for the satisfactory comprehensive fermenting characteristics, which has the potential to produce unique wine of a specific region in China.

关 键 词：葡萄酒 酿酒酵母 发酵性能 

分 类 号：Q93-33[生物学—微生物学]