苹果酒酵母的优选  

Selection of Excellent Yeast for Cider

作　　者：袁亚宏[1] 伍小红[2] 岳田利[1] 李坤娜[1] 叶萌祺[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西北政法大学经济管理学院商品实验室,陕西西安710063

出　　处：《安徽农业科学》2011年第31期19595-19598,共4页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金项目(31071550;31711721);农业部"948"项目(2011-G8-3);陕西省科技攻关项目(2009K01-20);西北农林科技大学基本科研业务青年项目(QN2009073)

摘　　要：[目的]对通过原生质体融合技术构建的5株苹果酒酵母融合子进行发酵性能研究,以选育出适合苹果酒发酵的高质量酵母。[方法]通过测定酒液的糖度、酸度、透光率、酒精度和香气成分,分别对菌株的发酵能力、沉降性、产酒性能以及产香性能进行综合比较。[结果]菌株21#的发酵速度、降糖能力和产酒能力最高,较其他菌株发酵的苹果酒香气物质成分也更多。[结论]菌株21#具有应用于苹果酒发酵的潜能,可作为苹果酒酿造的专用酵母。[Objective] Fermentation characteristics of five cider yeast strains,which were obtained through protoplast fusion,were studied to select high quality yeast,which were suitable for the fermentation of cider.[Method] Through determining the sugar degree,acidity,light transmittance,alcoholic strength and aroma composition of cider,the comprehensive comparison on fermentation capacity,setteability,ethanol-production properties and aroma-production properties of strains were carried out.[Result] The strain 21# had the best fermentation speed,sugar-lowering ability and ethanol-production ability,moreover,the aroma composition of cider were also best comparing with other strains.[Conclusion] The strain 21# had the potential in the application of cider fermentation,and could be used as special yeast for cider production.

关 键 词：苹果酒 酵母 发酵性能 香气 

分 类 号：TS261.1[轻工技术与工程—发酵工程]