青岛啤酒酵母与高浓酵母筛选高浓酿造酵母融合亲株

以青岛啤酒酵母和高浓精酵母为供试菌株,筛选出生长良好的酵母,为选育具有青岛啤酒风味的高浓酵母做准备.比较了7株酵母不同糖类发酵、离子抗性、二氧化碳减重、发酵液风味品评等指标.结果表明:T1、T2和T3是传统的青岛啤酒发酵菌株,其发酵液口味符合青岛啤酒口味要求,且对Cu2+均不耐受；而G4和G6发酵减重试验和风味物质分析中的乙醛含量指标的评价均优于G5和G7菌株,且它们的发酵液的风味也接近青啤口味.因此,选择T1、T2、T3和G4、G6作100L酿造试验,进一步确定融合亲株.

Screening of fusion strains with Tsingtao beer yeast and alcohol yeast for high concentration brewing yeast

Using Tsingtao beer yeast and high concentrated yeast as starting strains to screen well grown yeast for the preparation of high concentrated yeast for Tsingtao flavor beer. Sugar fermentation, ion resistance，weight loss rate of CO2, flavor evaluation of seven strains were compared. The result showed that strains T1, T2 and T3 are the traditional Tsingtao beer strains, which could produce fermented products fitting for Tsingtao beer, while they are not tolerant to Cu2+. Strains G4 and G6 are better than G5 and G7 in weight loss and acetaldehyde content, and had similar flavor of Tsingtao beer taste. Strains T1, T2, T3 and G4, G6 were selected in 100L brewing test for further selection of fusion strains.