浓香型白酒生产酵母菌筛选和特性研究  

Screening of Yeast Strains for the Production of Luzhou-flavor Liquor & Their Properties

作　　者：黄海[1,2] 李光辉[1] 杨官荣 黄志渝 文成兵 

机构地区：[1]四川理工学院,四川自贡643000 [2]四川省酿酒研究所,四川广汉618000 [3]绵阳市丰谷酒业有限责任公司,四川绵阳621000

出　　处：《酿酒科技》2011年第3期27-29,共3页Liquor-Making Science & Technology

基　　金：四川理工学院大学生创新基金课题(项目编号NJ2009-10)

摘　　要：从四川省酿酒研究所生产基地采集的黄浆水、酒曲、窖泥等含菌材料中分离筛选得酒用酵母菌。经筛选得到产酒精能力强的2株酵母菌,对2株酒用酵母在麦芽汁小瓶发酵时的CO_2失重量和其对酸的耐受性等进行了综合比较。结果表明。Yeast strains for wine use were isolated from yellow water, liquor starter, and pit mud in the production base of Sichuan wine-brewing Research Institute. And two yeast strains with strong ethanol-producing capacity were screened out. Then acid tolerance and CO2 weight loss of the two strains in wort bottle fermentation were compared. The results showed that No. 1 strain had better performance.

关 键 词：微生物 酵母菌 酒用酵母 菌种筛选 发酵性能 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS262.31[轻工技术与工程—食品科学与工程]