优良苹果蒸馏酒酵母菌株的筛选  

Screening of Quality Yeast Strains for Apple Brandy Production

作　　者：张海妍[1] 丁立孝[2] 胡晓文[2] 丁振[2] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]日照职业技术学院食品工程学院,山东日照276826

出　　处：《酿酒科技》2010年第4期43-45,共3页Liquor-Making Science & Technology

摘　　要：以苹果浆发酵的苹果蒸馏酒为研究对象,采用实验室保藏及购买的10株酵母(W1、W2、W3、H1、H2、H3、7#、LY、G1、G2)为备选菌株,通过系统的对比试验和结果评价,筛选出一株最佳的苹果蒸馏酒生产用酵母菌7#,其发酵的原酒酒精度可达13.8%vol,蒸馏后具有典型的苹果蒸馏酒风味。Apple brandy was produced through apple pulp fermentation. 10 yeast strains （W1,W2, W3, H1, H2, H3, 7#, LY, G1 and G2） were used in the experiment to screen the best one for apple brandy production through contrast experiments and results evaluation. The results indicated that 7# yeast strain was the most suitable strain for apple brandy production. The alcohol content of base wine fermented by such strain could reach up to 13.8 %vol and the wine had typical flavor of apple brandy after the distillation.

关 键 词：蒸馏酒 苹果 酵母 发酵 苹果蒸馏酒 

分 类 号：TS261.4.3[轻工技术与工程—发酵工程]