| 酿制红枣酒酵母菌的筛选 |
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| 引用本文： | 牛希跃,许倩,杨海燕.酿制红枣酒酵母菌的筛选[J].新疆农业科学,2012,49(12):2213-2221. |
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| 作者姓名： | 牛希跃 许倩 杨海燕 |
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| 作者单位： | 新疆农业大学食品科学与药学学院,乌鲁木齐830052;塔里木大学生命科学学院,新疆阿拉尔843300;塔里木大学生命科学学院,新疆阿拉尔,843300;新疆农业大学食品科学与药学学院,乌鲁木齐,830052 |
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| 基金项目： | 塔里木大学校长基金创新群体项目“南疆红枣综合开发利用研究”(TDZKCX08001) |
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| 摘 要： | 目的]筛选酿制红枣酒的酵母菌.筛选适合该种红枣的酿酒酵母,降低枣酒中高级醇含量.方法]以干红枣为原料,通过比较枣酒的酒精度、还原糖、可溶性固形物及高级醇含量筛选出最适酵母品种及最佳添加量.结果]三种酵母菌中最适酿造红枣酒的酵母为SY型葡萄酒酵母,其适宜的添加量为0.3 g/L.结论]SY型葡萄酒酵母为红枣酒发酵最合适的酵母菌,产品酒度高、色泽和风味好,营养丰富.
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| 关 键 词： | 红枣酒 酿造 酵母菌 |
| 收稿时间： | 2012-12-25 |
Study on Screening of Jujube Wine Brewing Yeasts |
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| NIU Xi-yue,XU Qian,YANG Hai-yan.Study on Screening of Jujube Wine Brewing Yeasts[J].Xinjiang Agricultural Sciences,2012,49(12):2213-2221. |
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| Authors: | NIU Xi-yue XU Qian YANG Hai-yan |
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| Institution: | NIU Xi - yue(1,2),XU Qian2,YANG Hai - yan1 (1.College of Food and Pharmaceutical Sciences,Xinjiang Agricultural University,Urumqi 830052, China;2.College of Life Sciences,Tarim University,Alar Xinjiang 843300,China) |
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| Abstract: | Objective]The purpose of this research was to screen yeast to reduce the high alcohol content in brewing jujube wine.Method]Dried jujube was used as raw materials,and by comparing the dates of wine alcohol gauge,reducing sugar and soluble solids and high alcohol content,the best varieties of yeast and the best volume were filtered.Result]Results showed that the best jujube wine brewing yeast strains of the three yeasts was SY - wine yeast,the appropriate additive amount was 0.3 g/L.Conclusion]The jujube wine brewed by SY - wine yeast has high alcoholicity,good color and flavor,and the nourishment is abundant. |
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| Keywords: | jujube wine brewing yeast |
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