| 优良苹果酒酵母的选育 |
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| 引用本文： | 彭帮柱,岳田利,袁亚宏.优良苹果酒酵母的选育[J].西北农林科技大学学报(社会科学版),2004,32(5):81-84. |
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| 作者姓名： | 彭帮柱 岳田利 袁亚宏 |
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| 作者单位： | 西北农林科技大学,食品科学与工程学院,陕西,杨凌,712100 |
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| 基金项目： | 国家科技部"十五"重大专项(2001BA501A21)，国家"十五"科技攻关项目(2001BA501A5-2.3)，霍英东基金(200281065)，国家西部专项(2001BA901A19) |
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| 摘 要： | 以目前我国应用于葡萄酒及其他果酒的1#,2#,3#,4#,5#酿酒酵母为材料,通过其对苹果汁的发酵能力、发酵特性及发酵所得苹果酒品质的系统试验,筛选出5#为最佳苹果酒酿酒酵母,其发酵的原酒的酒精度可达到113.2mL/L。然后以5#酵母为出发菌株,利用甲基磺酸乙酯(EMS)进行诱变,获得了1株对苹果汁的发酵能力更强、发酵特性更佳和发酵所得苹果酒品质更优的苹果酒酵母E-3,其发酵的原酒的酒精度可达到114.2mL/L,且酒体澄清透明、色泽金黄,具有苹果酒的典型风味。
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| 关 键 词： | 苹果酒酵母 苹果酒发酵 苹果汁 甲基磺酸乙酯 |
| 文章编号： | 1671-9387(2004)05-0081-04 |
| 收稿时间： | 2003/9/22 0:00:00 |
| 修稿时间： | 2003年9月22日 |
Breeding of excellent yeast of cider |
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| PENG Bang-zhu,YUE Tian-li,YUAN Ya-hong,WANG Li-wei.Breeding of excellent yeast of cider[J].Journal of Northwest Sci-Tech Univ of Agr and,2004,32(5):81-84. |
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| Authors: | PENG Bang-zhu YUE Tian-li YUAN Ya-hong WANG Li-wei |
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| Institution: | (College of Food Science and Engineering,Northwest Sci-Tech University of Agriculture and Forestry,Yangling,Shaanxi 712100,China) |
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| Abstract: | Five yeasts,which were presently used to ferment wine,were selected as experimental material in this paper.According to their characteristics of making cider and fermentation capability,5~# yeast was chosen as optimal cider yeast strain.Its cider has a good taste and ethanol content of 113.2 mL/L,Then 5~# yeast was selected as original strain and treated by EMS,a better cider yeast strain E-3 was gotten,its ethanol content of cider can reach 114.2 mL/L,and the cider has an excellent cider style. |
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| Keywords: | cider yeast cider fermentation apple juice EMS |
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