本土葡萄酒酵母的选育及发酵性能  

Study on Screening and Fermentation of Indigenous Saccharomyces Cerevisiae from Tianjin Region

作　　者：庞红勋[1,2] 崔艳[3] 刘金福[3] 江英[1] 韩北忠[4] 

机构地区：[1]石河子大学食品学院,新疆石河子832000 [2]天津农学院食品科学,天津300384 [3]天津农学院食品科学系,天津300384 [4]中国农业大学食品营养与工程学院,北京100083

出　　处：《食品研究与开发》2010年第6期169-174,共6页Food Research and Development

基　　金：国家高技术研究发展计划(863计划)

摘　　要：从天津地区采集的不同葡萄品种及葡萄园土壤中,分离出360株酵母,经过菌落特征、细胞形态、生理生化特性鉴定,确定16株为葡萄酒酿酒酵母菌株,并对其发酵特性进行研究,为进一步选育优良的本土葡萄酿酒酵母提供材料和参考。360 indigenous wine yeasts were isolated from soil samples of different vineyards and different sponatanous ferementation stages of 3 grape varieties from Tianjin region.16 of the isolates were identified as saccharomyces cerevisiae by evaluation of cell and colonies morphological features,and by testing their physiological and biochemical characteristics.Then the fermenting properties including fermenting power,alcohol production and residual sugars of these strains were investigated.It will provide references and data for further research on autochthonous wine yeasts that could enhance the expression of typical organoleptic characteristics of different wines,essential for the improvement of wine quality.

关 键 词：葡萄酒 酿酒酵母 筛选 发酵 

分 类 号：TS262.6[轻工技术与工程—发酵工程]