酿酒酵母的筛选及发酵性能的比较  

Screening of Yeast Strains and Comparison of Their Fermentation Performance

作　　者：黄媛媛 HUANG Yuanyuan(Jinfeng Winery Co. Ltd.,Shanghai 201501,China)

机构地区：[1]上海金枫酒业股份有限公司,上海201501

出　　处：《酿酒科技》2019年第2期40-43,48,共5页Liquor-Making Science & Technology

基　　金：上海市科委工程技术研究中心能力提升专项(17DZ2283700)

摘　　要：从两种不同来源的黄酒发酵醪和活性干酵母中分离筛选出性能优良的3株酵母(S1、A4、J4)。通过酿酒试验,对其进行产酒精能力、产酸能力以及发酵液中残余总糖、氨基酸态氮、挥发性风味物质等含量的综合比较。结果表明,3株酵母各有特点,符合酿造黄酒对优良酵母菌种的要求,可以用到黄酒生产中以提高黄酒品质。Three yeast strains (S1, A4 and J4) were isolated from fermenting mash and active dry yeast of two different sources. Through wine-making test, their alcohol-producing capacity and acid-producing capacity were compared. Besides, residual sugar content, amino acid nitrogen content, and volatile flavoring substances content in their fermenting solution were measured and compared. The results suggested that each strain had its individual characteristics and all of them met wine-making requirements and could be used in wine production to improve yellow rice wine quality.

关 键 词：黄酒 酵母 筛选 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS262.4[轻工技术与工程—食品科学与工程]