酿造蓝莓果酒的酵母菌筛选和发酵特性研究  

Screening of a Yeast Strain for the Production of Blueberry Fruit Wine and Study on Its Properties

作　　者：方亮[1] 吴文龙[1] 李维林[1] 

机构地区：[1]江苏省中国科学院植物研究所,江苏南京210014

出　　处：《酿酒科技》2015年第1期37-39,42,共4页Liquor-Making Science & Technology

基　　金：江苏省产学研联合创新资金项目(BY2011164);江苏省农业科技自主创新资金项目(cx(13)3011);江苏省农业三新工程项目(SXGC[2013]347)

摘　　要：以从蓝莓自然发酵物中分离得到的酵母作为出发菌，经过三级筛选，得到了1株适宜蓝莓果酒发酵的菌株，命名为CNBG002，并研究了该菌株在麦芽汁中的生长特性。该酵母的最适生长温度为26℃，最适生长pH值为2.5～4.5。该菌耐酒精能力较高，可达到15%vol，耐SO2能力可达150 mg/L，是一株优良的蓝莓果酒酿造酵母。Yeast strains separated from naturally fermented blueberry fruit were used as the starting strains and then a yeast strain CNBG002 was obtained through three-level screening. The growth characteristics of CNBG002 in malt extract were studied. The optimum growth temperature was at 26℃and the best growth pH value was 2.5~4.5. The strain displayed good resistance to high concentration alcohol （as high as 15%vol） and SO2 （150 mg/L）. It was an ideal yeast strain for the production of blueberry fruit wine.

关 键 词：蓝莓果酒 酵母 筛选 果酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]