梅酒酵母筛选、分离、纯化、选育应用  

Screening, Separation, Purification and Breeding of Plum Wine Yeast

作　　者：胡文浪[1] 

机构地区：[1]浙江树人大学轻工学院,浙江杭州310015

出　　处：《酿酒科技》2002年第4期33-34,共2页Liquor-Making Science & Technology

摘　　要：梅酒是利用纯天然无公害的梅子,用发酵方法酿制的一种香味、口味更为醇和的保健饮品。介绍了梅酒酵母分离、纯化、选育的原理及从梅汁自然发酵的梅酒野生酵母泥中筛选优良菌种的技术要点和应用。Plum wine is a health drink through fermentation with pure natural plum as raw materials. In this paper, the separation and purification methods of plum wine yeast, breeding theories and technical points of screening of quality bacterial species from wild yeast slurry through natural fermentation of plum juice were illustrated respectively.(Tran.by YUE Yang)

关 键 词：梅酒酵母 筛选 分离 纯化 选育 应用 果酒 

分 类 号：TS261[轻工技术与工程—发酵工程]