高抗性杂合酵母发酵石榴酒的技术研究  

Brewing technology of pomegranate wine with high-resistance hybrid yeast

作　　者：王超萍[1] 李敬爱 曾清平[1] 李敬龙[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353 [2]济南市食品科学研究所,山东济南250000

出　　处：《中国酿造》2010年第3期179-181,共3页China Brewing

摘　　要：以石榴果为原料,采用高抗性杂合酵母代谢控制发酵技术,改变微生物的代谢途径,该酵母具有发酵力强、澄清快,抗乙醇、SO2能力强等特点,可以最大限度地积累产物,克服了普通酵母果香淡薄的缺点,且生成的副产物少,酿造出的石榴酒酒香突出,果香浓郁,典型性强。Pomegranate fruit is used as the raw material for making wine. Tchnology of metabolic controlled fermentation with high-resistance hybrid yeast has been used in the study. After changing of metabolic pathway, the hybrid yeast has strong fermentation capability, fast clarification rate, high resistance of ethanol and SO2, and maximal accumulation of products, which overcomes shortcomings of common yeast, such as with weak fruity fragrance and low by-products generation. The final product has typical wine flagrant, rich fruit fragrant and typical strong pomegranate flavour.

关 键 词：石榴酒 高抗性杂合酵母 代谢控制发酵 澄清 

分 类 号：TS262.7[轻工技术与工程—发酵工程]