| 土壤中葡萄酒酿酒酵母菌种的选育 |
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| 引用本文： | 张敬慧. 土壤中葡萄酒酿酒酵母菌种的选育[J]. 农产品加工．学刊, 2011, 0(4): 76-78. DOI: 10.3969/j.issn.1671-9646(X).2011.04.021 |
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| 作者姓名： | 张敬慧 |
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| 作者单位： | 宜宾职业技术学院生物与化工工程系,四川,宜宾,644003 |
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| 摘 要： | 从宜宾葡萄产区分离纯化得到4株酿酒酵母菌株,并以生产用干性活酵母为参照,进行了不同梯度酒精度、糖度、酸度和SO_2的耐受能力测定,最终筛选出1株发酵性能优良的菌株Yp-4为当地葡萄酒酿制待开发菌株。
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| 关 键 词： | 土壤 酿酒酵母 选育 |
Isolation of Wine Saccharomyces Cerevisiae from Soil |
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| Zhang Jinghui. Isolation of Wine Saccharomyces Cerevisiae from Soil[J]. Nongchanpin Jlagong.Xuekan, 2011, 0(4): 76-78. DOI: 10.3969/j.issn.1671-9646(X).2011.04.021 |
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| Authors: | Zhang Jinghui |
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| Affiliation: | Zhang Jinghui (Department of Biological and Chemical Engineering,Yibin Vocational and Technical College,Yinbin,Sichuan 644003,China) |
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| Abstract: | Four Saccharomyces cerevisiae strains for grape wine are selected and purified from the soil of grape-producing areas at Yibin City,Sichuan province.Contrasted by the dry active yeast in production,the effects of different environmental factors, such as different gradients of ethanol concentration and sugar concentration,acidity and SO_2 tolerance ability are measured.An excellent fermentation performance strain Yp-4 is selected finally to develop the local winemaking strains. |
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| Keywords: | soil Saccharomyces cerevisiae isolation |
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