不同温度对自选鸭梨酒酵母菌发酵性能的影响  

Effects of Different Temperature on Fermenting Performance of Self-selected Yeast for Pear Wine

作　　者：袁丽[1] 高瑞昌[1] 郭雪霞[2] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]农业部规划设计研究院,北京100125

出　　处：《酿酒科技》2011年第10期35-37,共3页Liquor-Making Science & Technology

基　　金：江苏大学校基金项目(08JDG006);江苏高校优势学科建设工程资助项目

摘　　要：将自选鸭梨酒酵母GY与安琪活性干酵母在不同温度下进行发酵降糖、产酸、产酒精等特性研究比较。结果表明,自选酵母菌具有降糖快、产酸能力强、产酒精能力快、絮凝性好等优点。酵母菌GY在发酵工业上具有重要的应用意义。Self-selected yeast GY and Angle active dry yeast were used respectively in the production of pear wine.Their fermenting performance,acid-producing capability,and ethanol-producing capability in condition of different temperature were compared.The results suggested that self-selected yeast had the advantages including rapid sugar-reducing,strong acid-producing and ethanol-producing,and good flocculence etc.Self-selected yeast GY is of great significance in fermenting industry.

关 键 词：鸭梨酒 酵母菌 发酵性能 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]