葡萄酒(汁)中酵母菌检测方法研究  

Investigation on the Detecting Methods of Yeasts in Grape Wine

作　　者：吴八斤 刘延琳[2] 

机构地区：[1]河北昌黎越千年葡萄酿酒有限公司,河北昌黎066600 [2]西北农业大学葡萄酒学院,陕西杨凌712100

出　　处：《酿酒科技》2001年第4期76-78,共3页Liquor-Making Science & Technology

摘　　要：酵母菌的活动会导致生产和贮藏中的葡萄酒成分发生变化 ,产生葡萄酒病害。对葡萄酒中酵母菌的检测 ,采用YEPD培养基最好 ,20～25℃培养3～10天。采用0.1ml的涂布接种方法效果明显。对酵母菌含量低的葡萄酒检测时宜采用滤膜培养计数 ,而含酵母菌数多的葡萄酒的检测则宜采用平板培养计数法。(永光)The activity of yeasts will lead to changes of components of grape wine in production or storage and will finally result in grape wine diseases. The best detecting method of yeasts adopts YEPD culture medium with culture for 3～10 days at 20～25℃ and more evident effects could be achieved by application of 0.1ml coating inoculation method. And filter membrane culture counting seems to be the best way to detecting of grape wine of lower yeast content and flat culture counting to detecting of grape wine of higher yeast content.

关 键 词：葡萄酒 酵母菌 检测方法 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]