两株自筛酵母衰退性对葡萄酒发酵原酒品质的影响  

Effects of the Decline of Two Indigenous Saccharomyces cerevisiae Strains on the Quality of Wine

作　　者：苏宁[1] 李双石[2] 杨学威[1] SU Ning;LI Shuangshi;YANG Xuewei(COFCO Huaxia Great Wall Wine Co.Ltd.,Changli,Hebei 066600;Beijing Vocational College of Electronic Science and Technology,Beijing 100029,China)

机构地区：[1]中粮华夏长城葡萄酒有限公司,河北昌黎066600 [2]北京电子科技职业学院,北京100029

出　　处：《酿酒科技》2020年第9期40-43,共4页Liquor-Making Science & Technology

摘　　要：酵母菌株在正常的传代保藏会产生衰退现象,为研究衰退性是否对原酒品质产生影响,将两株昌黎自筛酵母的原代菌株与传代菌株分别进行发酵试验,试验原料与工艺条件相同。结果表明,原代与传代菌株发酵原酒在发酵能力和理化指标上相差不大,但感官品评有所差别。Yeast properties will decline during subculturing preservation of the strains.In order to study the effect of yeast decline on the quality of wine,two yeast strains indigenous to Changli were used in fermentation experiments with the same raw materials and technological conditions.The results showed that there was little difference in the fermentation ability and physicochemical indexes between the primary and the subcultured strains,but there was certain difference in their sensory scores.

关 键 词：酿酒酵母 衰退 葡萄酒 发酵 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]