| 苹果酒酵母的优选 |
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| 引用本文： | 袁亚宏,伍小红,岳田利,李坤娜,叶萌祺. 苹果酒酵母的优选[J]. 安徽农业科学, 2011, 39(31): 19595-19598 |
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| 作者姓名： | 袁亚宏 伍小红 岳田利 李坤娜 叶萌祺 |
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| 作者单位： | 1. 西北农林科技大学食品科学与工程学院,陕西杨凌,712100
2. 西北政法大学经济管理学院商品实验室,陕西西安,710063 |
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| 基金项目： | 国家自然科学基金项目（31071550,31711721）; 农业部“948”项目（2011-G8-3）; 陕西省科技攻关项目（2009K01-20）; 西北农林科技大学基本科研业务青年项目（QN2009073） |
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| 摘 要： | [目的]对通过原生质体融合技术构建的5株苹果酒酵母融合子进行发酵性能研究,以选育出适合苹果酒发酵的高质量酵母。[方法]通过测定酒液的糖度、酸度、透光率、酒精度和香气成分,分别对菌株的发酵能力、沉降性、产酒性能以及产香性能进行综合比较。[结果]菌株21#的发酵速度、降糖能力和产酒能力最高,较其他菌株发酵的苹果酒香气物质成分也更多。[结论]菌株21#具有应用于苹果酒发酵的潜能,可作为苹果酒酿造的专用酵母。
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| 关 键 词： | 苹果酒 酵母 发酵性能 香气 |
Selection of Excellent Yeast for Cider |
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| Affiliation: | YUAN Ya-hong et al(College of Food Science and Engineering,Northwest A ＆ F University,Yangling,Shaanxi 712100) |
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| Abstract: | [Objective] Fermentation characteristics of five cider yeast strains,which were obtained through protoplast fusion,were studied to select high quality yeast,which were suitable for the fermentation of cider.[Method] Through determining the sugar degree,acidity,light transmittance,alcoholic strength and aroma composition of cider,the comprehensive comparison on fermentation capacity,setteability,ethanol-production properties and aroma-production properties of strains were carried out.[Result] The strain 21# had the best fermentation speed,sugar-lowering ability and ethanol-production ability,moreover,the aroma composition of cider were also best comparing with other strains.[Conclusion] The strain 21# had the potential in the application of cider fermentation,and could be used as special yeast for cider production. |
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| Keywords: | Cider Yeast Fermentation characteristics Aroma |
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