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| 桑椹果酒酵母筛选及发酵性能 | |
| 引用本文： | 赵祥杰,肖更生,杨荣玲,刘学铭,吴继军,涂国全. 桑椹果酒酵母筛选及发酵性能[J]. 食品与生物技术学报, 2007, 26(1): 95-99 |
| 作者姓名： | 赵祥杰 肖更生 杨荣玲 刘学铭 吴继军 涂国全 |
| 作者单位： | 1. 广东省农业科学院,蚕业与农产品加工研究所,广东,广州,510610;江西农业大学,生物工程系,江西,南昌,330045 2. 广东省农业科学院,蚕业与农产品加工研究所,广东,广州,510610 3. 江西农业大学,生物工程系,江西,南昌,330045 |
| 基金项目： | 粤港农产品深加工关键领域重点突破招标项目 |
| 摘 要： | 从桑椹成熟果实、桑叶以及桑果园的土壤采样，进行桑椹果酒专用酵母的筛选，得到一株在性能上优于对照菌葡萄酒干酵母的酵母菌Y11。该菌起酵快，从第2天开始糖度大幅度下降，酒精度快速上升，发酵第4天酒精体积分数即可达到10％以上。发酵过程pH值变化趋势比较平缓，发酵结束后高级醇量符合要求。综合发酵性能及感官评定，表明该菌能代替葡萄酒干酵母用于桑椹果酒的生产。 |
| 关 键 词： | 桑椹果酒 酵母菌 选育 |
| 文章编号： | 1673-1689(2007)01-0095-05 |
| 修稿时间： | 2006-05-18 |
Study on the Breeding of Mulberry Wine Yeast Strain |
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| ZHAO Xiang-jie,Xiao Geng-sheng,YANG Rong-ling,LIU Xue-ming,WU Ji-jun,TU Guo-quan. Study on the Breeding of Mulberry Wine Yeast Strain[J]. Journal of Food Science and Biotechnology, 2007, 26(1): 95-99 | |
| Authors: | ZHAO Xiang-jie Xiao Geng-sheng YANG Rong-ling LIU Xue-ming WU Ji-jun TU Guo-quan |
| Abstract: | A yeast strain Y11 was screened from ripe mulberry fruits,leaves and orchard soil.It was superior to commercial dry yeast for grape wine in the initialization of fermentation and alcohol yield by sugar.The yeast could start alcohol fermentation quickly in the fermentation system, and the sugar content decreased greatly while alcohol content increased rapidly in the second day.The pH value fluctuated between 3.6 and 4.0 during the fermentation.The higher alcohol content in the wine was up higher than that of the mentioned standard.The results of fermentation performance and wine sensory evaluation showed that Y11 could replace the contrast strain for mulberry wine production. |
| Keywords: | mulberry wine yeast strain breeding |
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