低醇荔枝酒酿造菌种的筛选  

Screening of Yeast Strains for Low-alcohol Litchi Wine Production

作　　者：谭余良[1] 蹇华丽[1] 杨幼慧[1] 洪钦辉[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《酿酒科技》2009年第10期25-28,共4页Liquor-Making Science & Technology

基　　金：广东省科技计划项目(2008B021100019)

摘　　要：通过研究6株产香酵母和2株酿酒酵母的酿造特性及其对荔枝酒感官品质的影响,筛选出2株产乙醇较低、发酵荔枝酒感官特性较好且有良好应用性能的产香酵母;其中异常汉逊氏酵母Y4产乙醇低,酿造的荔枝酒果香、酒香良好,香气协调悦人,是酿造低醇荔枝酒的优良菌种。The properties of six aroma-producing S.cerevisiae strains and two yeast strains were studied and their effects on the sensory quality of litchi wine were investigated.Furthermore,two aroma-producing S.cerevisiae strains with the properties including low ethanol-producing and good fermenting performance were screened out.Among them,（Hansenula anomala）Y4 strain was selected for the production of low-alcohol litchi wine and the produced wine had enjoyable taste and wonderful aroma.

关 键 词：微生物 低醇荔枝酒 产香酵母 发酵 

分 类 号：Q93-3[生物学—微生物学] TS261.1[轻工技术与工程—发酵工程]