一株优良酿酒酵母在俄色露酒开发中的应用研究  

Application of a Fine Saccharomyces cerevisiae Strain in the Development of Crabapple Wine

作　　者：徐姿静[1] 周利[1] 唐清兰[1] 徐占成[1] XU Zijing;ZHOU Li;TANG Qinglan;XU Zhancheng(Jiannanchun Group Co.Ltd.,Mianzhu,Sichuan 618200,China)

机构地区：[1]四川剑南春集团有限责任公司,四川绵竹618200

出　　处：《酿酒科技》2021年第10期95-99,105,共6页Liquor-Making Science & Technology

摘　　要：本研究选育了一株优良酿酒酵母用于俄色露酒的生产,该酵母具有耐糖、高产乙醇、低产甲醇和杂醇油的特点,对比分析了不同接种量、料液比、初始糖浓度、发酵温度和发酵周期条件下,该菌株发酵所得俄色发酵酒的理化指标和感官结果,为生产健康、高质的俄色露酒提供了宝贵菌种资源和工艺条件。This research has selected and bred a fine Saccharomyces cerevisiae strain for the production of crabapple wine.The strain has the characteristics of sugar tolerance,high ethanol yield,low methanol and fusel oil yield,etc.The physicochemical indexes and sensory evaluation results of the crabapple wine fermented by this strain under the conditions of different inoculum amount,material liquid ratio,initial sugar concentration,fermentation temperature and fermentation period were compared and analyzed.This research has provided valuable microbial resource and technical conditions for the production of healthy and high-quality crabapple wine.

关 键 词：俄色果 酿酒酵母 露酒 耐糖 

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