桑椹果酒酿造酵母的分离筛选研究  

Study on the Screening of A Yeast Strain for Mulberry Wine Production

作　　者：李杨[1] 左勇[1] 祁峰[1] 李雷[2] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]四川省酿酒研究所,四川广汉618300

出　　处：《酿酒科技》2013年第6期18-21,共4页Liquor-Making Science & Technology

基　　金：四川省教育厅成果培育项目(11ZZ016);四川理工学院研究生创新基金(y2011021)

摘　　要：从桑椹成熟果实、果园土壤及自然发酵醪中筛选桑椹果酒专用酵母,得到一株在性能上优于对照组葡萄酒干酵母的酵母菌——酒J。结果表明,该菌细胞活力高、起酵快、产酒率高、风味佳;综合其发酵性能及感官评定结果,初步确定该菌株能代替葡萄酒干酵母用于桑椹果酒的发酵。A yeast strain J was screened out from ripen mulberry fruits, orchard soil and natural fermenting mash. It was superior to commercial grape wine dry yeast in properties. Such strain had the advantages including high cell activity, rapid start of fermentation, high liquor yield, and attractive flavor. Fermenting performance assessment and sensory evaluation proved such strain could be used instead of grape wine dry yeast for mulberry wine production.

关 键 词：桑椹果酒 酵母菌 选育 分离 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]