快速发酵黄酒酵母菌的筛选  

Screening of yeast strains forquick fermentation in Chinese rice wine brewing

作　　者：谢广发 郑志强 马晋 王兰 傅建伟 

机构地区：[1]浙江省黄酒技术与装备重点实验室,中国绍兴黄酒集团有限公司,浙江绍兴312000

出　　处：《中国酿造》2010年第8期12-14,共3页China Brewing

基　　金：国家“十一五”科技支撑计划重点项目(2007BAK36B02)

摘　　要：以淋饭酒母为菌种来源,通过TTC法、CO2失重法以及酿酒试验,筛选出一株快速发酵黄酒酵母菌GY-9。以GY-9酵母酿制机械化黄酒,能提高成品酒的酒精度、缩短发酵周期。经分子鉴定,GY-9为酿酒酵母菌。Using Lin-fan rice wine starter as the source of yeast strains, the strain named as GY-9 which has the ability of quick fermentation was isolated by TTC, CO2 weightlessness and rice wine brewing tests. The alcohol degree of mechanized rice wine was increased when it was brewed with GY-9, and the fermentation time was shortened. The GY-9 was identified as Saccharomyces cerevisiae by molecular method.

关 键 词：黄酒 酵母菌 快速发酵 

分 类 号：TS261.1[轻工技术与工程—发酵工程]