适用于橘子酒发酵的野生酵母初步筛选  

Preliminary screening of wild yeast for orange wine fermentation

作　　者：陈清婵[1] 孙爱红[1] 简清梅[1] 王劲松[1] 

机构地区：[1]荆楚理工学院生物工程学院,湖北荆门448000

出　　处：《中国酿造》2017年第5期128-131,共4页China Brewing

基　　金：湖北省教育厅科学研究计划资助项目(Q20154304)

摘　　要：从橘子果肉中分离筛选出酵母菌4株,分别命名为JZ-1、JZ-2、JZ-3、JZ-4。4株酵母均具有典型圆形酵母属特征。经过对4株酵母的发酵力及所酿橘子酒的香气、色泽、风味等感官指标进行综合评价、比较。结果表明,菌株JZ-1发酵速度快,降糖彻底,产酒精能力强,酿造的橘子酒具有较好的橘子果酒的典型性,酒体色度好,为澄清透亮的黄色,酒液酒精度达到9.2%vol,残糖量为10.4 g/L。Four yeast strains were isolated ~om orange pulp, named JZ-1, JZ-2, JZ-3, JZ-4, respectively. The four yeast strains had typical circular characteristics of Saccharomyces. The fermenting power of four yeast strains was compared, and the orange wine aroma, colour, flavor and other sensory indexes were comprehensively evaluated. Results showed that strain JZ-1 had the characteristic of fast fermentation speed, reducing glucose thoroughly, and strongly alcohol production capability. The wine had good representativeness of orange wine, good wine chromaticity, clarifying and bright yellow, the alcohol content of the wine was 9.2%vol and the residue sugar content was 10.4 g/L.

关 键 词：橘子酒 果酒酵母 筛选 

分 类 号：TS262.7[轻工技术与工程—发酵工程]