1450#菌株在草莓酒生产中的应用  

APPLICATION OF SACCHAROMYCES CEREVISIAE STRAIN 1450 IN STRAWBERRY WINE PRODUCTION

作　　者：杨一兵[1] 宁小军[1] 熊国真[1] 范贵增[1] 徐建平[1] 

机构地区：[1]江西省科学院微生物研究所,南昌330029

出　　处：《江西科学》1991年第3期160-165,共6页Jiangxi Science

摘　　要：草莓酒是一种低酒精度果酒饮料,它富含氨基酸,维生素和其他微量元素.经过两年多的工作,筛选出1450°菌株为最佳发酵菌种;试验出了草莓酒最佳生产工艺.生产出的草莓酒,醇香显著,酒体协调,酸甜爽口,清彻透明,具有独特的草莓酒风味.Strawberry wine is a kind of low alcoholic fruit beverage which contains aboundant amino acids, vitamins and minerals. After two years studying, we selected the best yeast-Saccharomyces cerevisiae strain 1450 and the best fermentation techniques. By this method, we got an excellent strawberry wine of special style which had obvious flavor, coordinated color, good taste etc.

关 键 词：草莓 果酒 发酵 酵母 

分 类 号：TS262.7[轻工技术与工程—发酵工程]