葡萄酒活性干酵母的温度适应性研究  

Characteristics of temperature tolerance of dry yeast for vinification

作　　者：刘延琳[1] 蒋思欣[2] 张振文[1] 杨宗玲[1] 鲁燕汶[1] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]中国科学院微生物研究所,北京100080

出　　处：《西北农林科技大学学报（自然科学版）》2004年第6期87-89,94,共4页Journal of Northwest A&F University(Natural Science Edition)

摘　　要：　研究了20余种工业化葡萄酒活性干酵母对高温与低温的适应性。结果表明,供试菌株在37℃均生长良好,其中10#-1,10#-2,11#-1,11#-2和21#等5个菌种在供试菌中较耐高温,在45℃仍可生长;在10～16℃培养时,随着温度的降低,菌体生长的速度减慢,其中9#,15#,18#,26#,27#和30#对低温(10℃)的适应性略强;同一菌种个体间在生长速度和生长量上存在差异。More than 20 kinds of dry wine yeasts were used for the characteristic study of high and low temperature tolerance in this paper.The results indicated that all the yeasts could grow at 37 ℃.Less yeasts could grow with the temperature increasing.Five yeast strains (10~#-1,10~#-2,11~#-1,11~#-2,21~#) have the ability growing in high temperature (45 ℃).And when the temperature was much low ((10-16 ℃)),the growth rates were slowed down with the temperature decreasing.Six strains (9~#,15~#,18~#,26~#,27~# and 30~#) grew better in low temperature.Differences could be observed in different growth conditions,as well as in growth rate and in growth capacity.

关 键 词：葡萄酒 活性干酵母 温度适应性 生长速度 生长量 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]