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研究采用反相高效液相色谱法测定两种酵母发酵的黑莓酒中主要有机酸的种类及含量,为筛选出适合黑莓酒同步发酵降酸的酵母提供依据.对61A和71A酵母发酵的黑莓酒进行RP-HPLC分析,结果表明,2种酵母发酵的黑莓酒中主要有机酸都是苹果酸,其次是酒石酸、醋酸和乳酸.与61A酵母相比,用71A酵母发酵的黑莓酒中苹果酸、酒石酸、醋酸、乳酸、草酸和琥珀酸分别下降了3.08mg/mL、0.6 mg/mL、0.64 mg/mL,、0.69mg/mL、0.3 mg/mL和0.88mg/mL,柠檬酸含量上升为0.42mg/mL,总酸降低了5.77 mg/mL,说明71A酵母在酒精发酵的同时具有较好的降酸效果,足酿造黑莓酒的良好菌株. 相似文献
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《Food microbiology》1998,15(2):243-249
The yeast content in spoiled decorated soft cheese packed in modified atmosphere from two different dairies was examined. Spoilage was recognized as swelling of packets or as visible growth on the surface of the cheese. In total, 18 yeast species were isolated from the cheese.Torulaspora delbrueckii,Candida parapsilosis,Pichia fermentans,Pichia norvegensis,Pichia membranaefacienswere most commonly isolated in spoiled cheese from Dairy A.Yarrowia lipolytica,Debaryomyces hansenii,Pichia guilliermondii,Cryptococcussp. andRhodotorulasp. were most common on cheese from Dairy B. Yeast occurrence on cheese from Dairy A was most likely caused by recontamination from production and packing area. Yeast occurrence on cheese from Dairy B was associated with the yeasts found on the material used for decoration. 相似文献
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不同菌种对青稞酒发酵的影响 总被引:1,自引:0,他引:1
以青稞酒传统生产工艺为基础,研究了发酵过程中使用不同菌种对青稞酒感官品质和出酒率的影响。结果表明,以传统的青稞整粒固态发酵工艺,以单一菌种发酵生产的青稞酒产品其出酒率和产品感官品质几乎没有提高,而使用酿酒酵母和甜酒曲复合菌种,可以在保证产品观感质量的前提下相对于当地青稞酒生产工艺提高出酒率1倍以上。 相似文献
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酵母菌种类繁多,与霉菌同属于真菌,是一种单细胞生物,形态通常有圆形、椭圆形、细长或柠檬形.大小为6~20μm,呈半透明. 相似文献
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Decomposition of L-malic acid by wine yeasts 总被引:2,自引:0,他引:2
B C Rankine 《Journal of the science of food and agriculture》1966,17(7):312-316
46 yeasts from 5 genera were examined for ability to decompose L -malic acid in grape juice. Saccharomyces yeasts decomposed between 3 and 45%, the amount decomposed being somewhat greater in highly acid juice. Schizosaccharomyces malidevorans brought about complete decomposition with stoicheiometric yield of ethanol. Pichia and Candida growing as oxidative films also brought about some decomposition. Mixed cultures of Saccharomyces and Schizosuccharomyces were examined quantitatively. The difference between yeast and bacterial decomposition of L-malic acid is discussed, as well as the possible selection of yeast cultures for controlled deacidification in wine-making. 相似文献
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发展中的中国葡萄酒业 总被引:1,自引:0,他引:1
耿兆林 《中外葡萄与葡萄酒》2003,(1):5-6
葡萄酒品格高雅,含有丰富的营养成分,是具有保健作用的饮料酒。随着人民生活质量的提高,健康意识的加强,葡萄酒正日益受到广大消费者的青睐。葡萄酒是世界通畅型饮品,近几年世界总产量基本保持在2700万吨左右,2001年全世界产量为2676万吨,近年来世界年平均消费量为2200万吨左右,被所有国家视为大宗贸易商品。13年来,尤其是近5年,整个行业有了长足的发展并显示出良好的发展前景。据国家统计局对国有企业及销售收入500万元以上的非国有企业的统计,2001年我国葡萄酒产量为25.05万吨,较2000年增长19%。行业估计总产量可达30万吨左… 相似文献
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耐高渗酵母选育及其在葡萄酒中的应用研究 总被引:1,自引:0,他引:1
高醇、高糖、高硫等条件会影响酵母菌的生物活性。为筛选出耐高酒精度、高糖度、高SO2浓度的葡萄酒酿造优良菌株,该实验采集葡萄酒糟、黄酒糟、酒醅,经过富集筛选分离纯化得到8株酵母菌,经高酒精度、高糖度、高SO2耐受试验后初步筛选出2株菌株,一株耐高糖,在含糖量60%条件下21.5 h仍可启动发酵;一株耐高酒精度,在酒精度20%vol条件下21.3 h仍可启动发酵;2株菌株均可在300 mg/L SO2条件下在6.7 h启动发酵。经生理生化试验初步鉴定两株菌分别为酿酒酵母(Saccharomyces cerevisiae)和膜醭毕赤氏酵母(Pichia membranefaciens)。在浓缩葡萄汁初始糖含量28%条件下接种酿酒酵母,高泡期补料至含糖量34%接种膜醭毕赤氏酵母,20 ℃发酵15 d,得到的葡萄酒酒精度为18.1%vol。 相似文献
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<正> 在近日召开的2002国际葡萄·葡萄酒发展论坛上,国际葡萄·葡萄酒组织(OIV)就中国加入OIV有关事宜签署备忘录,不久将正式接纳中国作为该组织的第四十八个成员国。中国如能借助加入OIV这一契机,很好地解决诸如标准之类的历史问题,中国葡萄酒业将面临巨大的发展机遇。 相似文献
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《Food microbiology》2001,18(4):441-451
Wine yeast strains were isolated from seven fermentations of the red wines ‘Refošk’ and ‘Teran’, produced in the southwestern part of Slovenia. Among 613 isolated yeast strains, 22 expressed killer activity against the supersensitive strain Saccharomyces cerevisiae. Killer strains were isolated at different stages of wine fermentation but did not dominate in any of them. Species identification was based on the combination of RFLP analysis of an amplified rDNA region and biochemical–physiological tests. Killer isolates were identified as S. cerevisiae, Pichia anomala, Pichia kluyveri, Pichia pijperi, Hanseniaspora uvarum and Candida rugosa. Electrophoretic karyotyping was used to differentiate strains of the same species. Fermentation properties of four S. cerevisiae strains that possessed stable killer activity were characterized in fermentations of Malvasia must by studying their population dynamics and chemical composition and by sensory analysis of the wines produced. In order to compare the results, spontaneous fermentations and fermentations induced by commercial yeast starters were performed concomitantly. The local killer strain SS12/10 showed the best fermentation properties and produced wine with favourable characteristics. 相似文献
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该研究以四川省苍溪县地区所产的红心猕猴桃为原料,在同一实验条件(带皮破壁)下经7种不同酵母菌(AU、BA、BV、EC、FR、MA、RW)发酵得到不同猕猴桃果酒,利用色度仪、电子鼻、电子舌等对猕猴桃果酒的色泽、风味、滋味等进行分析;使用主成分分析法(PCA)和非加权组平均法(UPGMA)评价猕猴桃果酒的整体品质。结果表明,不同酵母菌发酵制得的猕猴桃果酒整体品质存在显著性差异(P<0.05)。酵母菌AU、MA发酵的猕猴桃果酒具有良好的色泽,酵母菌BV发酵的猕猴桃果酒在气味和滋味上表现较为优异,可为猕猴桃果酒酵母菌的选择提供参考。 相似文献
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The heat resistance of three strains of Dekkera/Brettanomyces (Dekkera anomala PYCC 5,153, Dekkera bruxellensis PYCC 4,801 and Dekkera/Brettanomyces 093) was evaluated at different temperatures between 32.5 and 55 degrees C. Thermal inactivation tests were performed in tartrate buffer solution (pH 4.0) and in wines. In the studies employing buffer as the heating menstruum, measurable thermal inactivation began only at temperatures of 50 degrees C. When heating was performed in wine, significant inactivation begins at 35 degrees C. Subsequent thermal inactivation tests were performed in buffer at various levels of pH, ethanol concentration, and various phenolic acids. Results from experiments in buffer with added ethanol suggest that the greater heat sensitivity shown in wines can be largely attributed to ethanol, although potentiation of this effect might be due to the phenolic content, particularly from ferulic acid. In the range of pH values tested (2.5-4.5), this factor had no influence in the heat inactivation kinetics. Relevant data, in the form of D and Z values calculated in the various environments, potentially useful for the establishment of regimes of thermal control of Dekkera/Brettanomyces yeasts in wine and contaminated equipment is presented. 相似文献
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Twenty-one strains of commercial wine yeasts and 17 non-Saccharomyces species of different provenance were surveyed for their ability to produce hydrogen sulphide in synthetic grape juice medium indicator agar with different nitrogen sources, as well as in natural grape juice. Bacto Biggy agar, a commercially available bismuth-containing agar, was used to compare our results with others previously reported in the literature. Under identical physiological conditions, the strains used in this study displayed similar growth patterns but varied in colony color intensity in all media, suggesting significant differences in sulphite reductase activity. Sulphite reductase activity was absent for only one strain of Saccharomyces cerevisiae. All other strains produced an off-odor to different extents, depending significantly (P <0.05) on medium composition. Within the same species of some non-Saccharomyces yeasts, strain variation existed as it did for Saccharomyces. In natural musts, strains fell into three major groups: (i) nonproducers, (ii) must-composition-dependent producers, and (iii) invariable producers. In synthetic media, the formation of sulphide by strains of S. cerevisiae results from the reduction of sulphate. Therefore, this rapid screening methodology promises to be a very useful tool for winemakers for determining the risk of hydrogen sulphide formation by a given yeast strain in a specific grape juice. 相似文献
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Genetic instability causes very rapid asymmetrical loss of heterozygosity (LOH) at the cyh2 locus and loss of killer K2 phenotype in some wine yeasts under the usual laboratory propagation conditions or after long freeze-storage. The direction of this asymmetrical evolution in heterozygous cyh2(R)/CYH2(S) hybrids is determined by the mechanism of asymmetrical LOH. However, the speed of the process is affected by the differences in cell viability between the new homozygous yeasts and the original heterozygous hybrid cells. The concomitant loss of ScV-M2 virus in the LOH process may increase cell viability of cyh2(R)/cyh2(R) yeasts and so favour asymmetrical evolution. The presence of active killer K2 toxin, however, abolishes the asymmetrical evolution of the hybrid populations. This phenomenon may cause important sudden phenotype changes in industrial and pathogenic yeasts. 相似文献