猕猴桃果酒发酵专用酵母的筛选  

On the Selection of Kiwi Wine Special Yeast for Fermentation

作　　者：舒学香[1] 周文[1] 隋明[1,2] SHU Xue-xiang;ZHOU Wen;SUI Ming(Wine Institute,Sichuan Technology and Business College,Dujiangyan 611830,Sichuan,China;College of Light Industry and Textile Enginering,Sichuan University,Chengdu 610000, Sichuan,China)

机构地区：[1]四川工商职业技术学院酒类研究所,四川都江堰611830 [2]四川大学轻纺与食品学院,四川成都610000

出　　处：《江苏调味副食品》2018年第2期9-10,20,共3页Jiangsu Condiment and Subsidiary Food

基　　金：四川省教育厅自然科学一般项目(18ZB0378)

摘　　要：猕猴桃是一种营养丰富并兼具医疗保健作用的水果。以猕猴桃为原料酿制果酒,可以扩大鲜果的利用途径,使资源得到合理利用。阐述选育猕猴桃果酒发酵专用酵母的必要性及研究现状,展望果酒行业的发展前景。Kiwi is a kind of nutritious fruit that has the health care function. Using kiwi fruit as raw material to make wine,you can expand the utilization of fresh fruit and make rational use of resources. This paper introduces the key role of fruit wine yeast in the process of fermentation,analyzes its current research status and wine research emphasis in the future,and look to the future development of wine industry prospects.

关 键 词：猕猴桃 果酒 酵母 筛选 

分 类 号：TS261[轻工技术与工程—发酵工程]