桑椹果酒酵母GP2的发酵条件研究  

Studies on Fermentation Conditions of the Yeast GP2 for Mulberry Wine

作　　者：左勇[1] 杨小龙[1] 傅彬[1] 叶碧霞[1] 张晶[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《食品研究与开发》2016年第13期92-95,共4页Food Research and Development

基　　金：2015四川省重大成果转化项目(2014年获四川省科技进步二等奖)

摘　　要：以桑椹果园土壤为分离源分离筛选桑椹果酒酵母,得到一株具有产香效果好,起酵快等优点的酵母菌,最终将其命名为GP2。在单因素试验基础上,通过正交试验和方差分析,确定最佳发酵条件为:发酵温度26℃,SO2添加量为80 mg/L,糖添加量220 g/L,接种量为0.9%。A yeast strain for mulberry wine was isolated and screened from mulberry orchard soil, and this strain has advantages of effectively producing fragrance and rapid fermentation. Eventually,it was named as yeast strain GP2. The optimal conditions were determined on the base of single factor experiments, orthogonal tests and variance analysis, the results as follows： 26℃ fermentation temperature, SOs 80 mg/L, sucrose 220 g/L and inoculation 0.9 %.

关 键 词：桑椹果酒 酵母菌 单因素试验 正交试验 方差分析 

分 类 号：TS262.7[轻工技术与工程—发酵工程]