| 转基因酵母S. c MDC 对红葡萄酒发酵及酒质的影响 |
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| 引用本文： | 屈慧鸽,肖 波,张 萍,程仕伟,王 会.转基因酵母S. c MDC 对红葡萄酒发酵及酒质的影响[J].食品科学,2009,30(21):184-187. |
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| 作者姓名： | 屈慧鸽 肖 波 张 萍 程仕伟 王 会 |
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| 作者单位： | 鲁东大学生命科学学院 |
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| 摘 要： | 以蛇龙珠葡萄为原料进行模拟实验，用红葡萄酒酵母(S 101)作对照，探索转基因酵母S.c MDC 对红葡萄酒发酵及酒质的影响。结果表明：用转基因酵母S.c MDC 发酵的葡萄酒总酸含量较低、葡萄酒的干浸出物含量、总酚含量均较高，苹果酸- 乳酸发酵提前完成。挥发酸含量、残糖含量、蛋白质含量与红葡萄酒酵母(S 101)发酵的酒质区别不大。
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| 关 键 词： | 葡萄酒 转基因酵母(S.c MDC) 总酸含量 苹果酸 乳酸 |
| 收稿时间： | 2009-06-21 |
Effect of Engineered Yeast (Saccharomyces cerevisiae MDC) on Fermentation and Quality of Red Grape Wine |
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| QU Hui-ge,XIAO Bo,ZHANG Ping,CHENG Shi-wei,WANG Hui.Effect of Engineered Yeast (Saccharomyces cerevisiae MDC) on Fermentation and Quality of Red Grape Wine[J].Food Science,2009,30(21):184-187. |
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| Authors: | QU Hui-ge XIAO Bo ZHANG Ping CHENG Shi-wei WANG Hui |
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| Affiliation: | College of Life Science, Ludong University, Yantai 264025, China |
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| Abstract: | In order to understand the effects of engineered yeast MDC on fermentation and quality of red wine, the fermentation of Caberbet Gernischet wine using this strain was simulated in a 2 L flat bottom flask. Saint Georges S101 served as control. Results showed that compared with the control, engineered yeast MDC-fermented wine revealed a lower total acid content and higher contents of dry extract and total phenols and the malic-lactic acid fermentation was accomplished ahead of time. No significant differences in contents of volatile acid, residual sugar and protein were observed between engineered yeast MDC and Saint Georges S101-fermented wines. |
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| Keywords: | wine engineered yeast (Saccharomyces cerevisiae MDC) total acid content malic acid lactic acid |
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