酿制红枣酒酵母菌的筛选  

Study on Screening of Jujube Wine Brewing Yeasts

作　　者：牛希跃[1,2] 许倩[2] 杨海燕[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]塔里木大学生命科学学院,新疆阿拉尔843300

出　　处：《新疆农业科学》2012年第12期2213-2221,共9页Xinjiang Agricultural Sciences

基　　金：塔里木大学校长基金创新群体项目"南疆红枣综合开发利用研究"(TDZKCX08001)

摘　　要：【目的】筛选酿制红枣酒的酵母菌。筛选适合该种红枣的酿酒酵母,降低枣酒中高级醇含量。【方法】以干红枣为原料,通过比较枣酒的酒精度、还原糖、可溶性固形物及高级醇含量筛选出最适酵母品种及最佳添加量。【结果】三种酵母菌中最适酿造红枣酒的酵母为sY型葡萄酒酵母,其适宜的添加量为0.3 g/L。【结论】SY型葡萄酒酵母为红枣酒发酵最合适的酵母菌,产品酒度高、色泽和风味好,营养丰富。[ Objective ] The purpose of this research was to screen yeast to reduce the high alcohol content in brewing jujube wine. [ Method ] Dried jujube was used as raw materials, and by comparing the dates of wine alcohol gauge, reducing sugar and soluble solids and high alcohol content, the best varieties of yeast and the best volume were filtered. [ Result] Results showed that the best jujube wine brewing yeast strains of the three yeasts was SY - wine yeast, the appropriate additive amount was 0.3 g/L. [ Conclusion ] The jujube wine brewed by SY -wine yeast has high alcoholicity, good color and flavor, and the nourishment is abundant.

关 键 词：红枣酒 酿造 酵母菌 

分 类 号：S609.9[农业科学—园艺学] S188.4