红茶酒酵母驯化筛选及发酵工艺研究  

Screening and Domestication of Yeast Strains for Black Tea Wine and Study of Its Fermentation Techniques

作　　者：李小强[1] 陈茂彬[1] 

机构地区：[1]湖北工业大学生物工程学院发酵工程教育部重点实验室,湖北武汉430068

出　　处：《酿酒科技》2012年第1期54-57,共4页Liquor-Making Science & Technology

摘　　要：以优质红茶叶为原料,通过不同浓度配比的茶汁YPD培养基对茶酒发酵酵母进行梯度驯化,筛选出1株对茶汁适应能力和发酵力都比较强的酵母Z-4。该酵母在含12%蔗糖茶汁培养基中发酵所得酒精度为10%vol,残糖量为7.5°Bx。并对温度、发酵液配比、pH值以及酵母接种量等发酵条件进行单因素分析,研究表明,最优发酵条件为:发酵温度25℃,茶与清水比1∶60(g/v),发酵液pH4,蔗糖含量12%,酵母接种量为3%,发酵时间7 d。Quality black tea was used as raw materials, and then YPD culture medium of different concentration was used for the domestication of yeast strains for black tea wine production, finally a strain Z-4 with strong fermenting power and strong adaptability to tea juice was screened out. Such strain could ferment well in culture mediums containing 12 % sugar tea juice （alcohol yield as 10 %vol and residual sugar content as 7.5 ° Bx）. Single factor analysis was carried out for fermenting conditions including temperature, fermenting liquid ratio, pH values, and yeast inoculating quantity etc. and the optimum fermentation conditions were summed up as follows： fermenting temperature was at 25 ℃, the ratio of tea and clean water was 1：60 （g/v）, pH value of fermenting liquid was 4, sugar content was 12 %, yeast inoculating quantity was 3 %, and fermenting time was 7 d.

关 键 词：发酵型茶酒 酵母 驯化筛选 发酵工艺 

分 类 号：TS261.11[轻工技术与工程—发酵工程]