杏酒酵母的筛选及发酵性能的研究  

Screening and fermentation properties of superior yeasts for apricot wine production

作　　者：周晓明[1,2] 王文文[1] 吴慧玲[1] 傅力[1] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052 [2]新疆农业科学院园艺作物研究所,新疆乌鲁木齐830091

出　　处：《中国酿造》2011年第11期46-50,共5页China Brewing

基　　金：国家"十一五"科技支撑计划项目(2007BAD36B06);新疆维吾尔自治区科技计划(200931101)

摘　　要：对16株野生酵母进行杏酒发酵试验,通过理化指标的测定和感官评价,筛选适合酿造杏酒的酵母。结果表明,酵母16、酵母06、酵母02是具有良好酿酒特性的菌种。其中酵母16发酵的杏酒感官质量最佳,其发酵的杏酒金黄清亮,具有优雅的果香与醇香,酒体饱满,酸甜适口;并且在杏汁中具有良好的适应能力,分别能在16%vol乙醇、600mg/L SO2、6%柠檬酸、70%含糖量的杏汁中发酵,在10℃时仍可发酵,在50℃时可以生长,为发酵杏酒的最佳菌株。The apricot wine fermentation experiments of 16 strains of wild yeasts were conducted. The superior yeasts for apricot wine were selected by sensory evaluation and physiochemical indexes. The results ＇showed that yeast strains 16, 06 and 02 had good fermentation characteristics. The apricot wine fermented by strain 16 had the best sensory quality and the wine was clear and gold yellow with the elegant fragrance and full body. Strain 16 also had good adaptability in apricot juice, which could ferment in apricot juice under the conditions of with 16%vol alcohol, with 600mg/L SO2, with 6% citric acid, or 70% sugar, and it still could ferment at 10℃ and alive at 50℃. It was the best strain for apricot wine making.

关 键 词：酵母 筛选:杏酒 耐受性 

分 类 号：TS261.3[轻工技术与工程—发酵工程]