山楂酿酒酵母的筛选及其发酵性能测定  

Screening of Hawthorn Saccharomyces Cerevisiae and Measurements of Their Fermentation Performance

作　　者：高清山[1] 邢继德[1] 魏怀生[1] 鲁梅[1] 燕淑海[1] 

机构地区：[1]山东潍坊工程职业学院,山东青州262500

出　　处：《食品研究与开发》2012年第7期154-156,160,共4页Food Research and Development

基　　金：山东省高等学校科技计划项目(J10LC77)

摘　　要：以山楂为原料,利用平板划线分离法,得酵母9株。利用杜氏小管实验对酵母进行筛选,获得4株发酵力较强酵母。将其进行酒精、酸度、糖度的耐受性试验,表明总体耐受性较好。将其与1450酿酒酵母共同进行发酵性能测定,确定了⑤号酵母是优良菌株。在60 mg/L SO2和28℃的条件下,可酿造出11.3(体积比)酒精度,3.0 g/L还原糖,8.1 g/L总酸度,0.21澄清度,酒色鲜红、口感纯正、香味浓郁的山楂干红酒。In this paper, 9 strains of yeast were obtained by using hawthorn as raw material and using streak plate as separation method. Initially screened with Du-canaliculus experiments four strains of yeast with stronger fermentation capability were identified. Further tolerance testing on alcohol contents, acidity and sugar contents indicates that their overall performance of fermentation is better. Applied jointly with Saccharomyces cerevisiae No.1450, the No. （5） strain of yeast is determined to have the fermentation performance of excellent yeast. Under the conditions of 60 mg/L SO2 and 28 ℃, the yeast can produce a wine with the following characteristics： alcohol 11.3 （V/v）, reduction sugar 3.0 g/L, total acidity 8.1 g/L, clarity 0.21, bright-red in color, pure taste, and rich fragrance.

关 键 词：山楂 酿酒酵母 筛选 发酵特性 

分 类 号：TS262.7[轻工技术与工程—发酵工程]