| 本土酿酒酵母的筛选及其低醇葡萄酒特性研究 |
| |
| 引用本文： | 崔艳,吕文,王伟,蒋珍珍,刘金福. 本土酿酒酵母的筛选及其低醇葡萄酒特性研究[J]. 食品工业科技, 2011, 0(11): 205-208,295 |
| |
| 作者姓名： | 崔艳 吕文 王伟 蒋珍珍 刘金福 |
| |
| 作者单位： | 1. 天津农学院食品科学系,天津,300384
2. 中法合营王朝葡萄酿酒有限公司,天津,300402 |
| |
| 基金项目： | 国家高技术发展计划(863); 天津农学院科技发展基金 |
| |
| 摘 要： | 以天津宝坻产区的三种葡萄为原料,分别从自然发酵的葡萄汁中筛选出340株酵母菌,经生理生化,产酸、酯、尿酶、H2S,发酵能力测定及26SrRNA测序,确定4株为酿酒酵母,用于贵人香低醇白葡萄酒的酿造。以商用酵母为对照,定量分析了不同酵母所酿酒中的香气成分、氨基甲酸乙酯含量,并进行了理化指标和感官测定,发现酵母C508和G611酿造的低醇酒具有更独特的香气特点,氨基甲酸乙酯的含量较低,微生物稳定性较高,更适合低醇酒的酿造。
|
| 关 键 词： | 酿酒酵母 低醇白葡萄酒 氨基甲酸乙酯 香气成分 |
Selection of indigenous Saccharomyces cerevisiae strains in Tianjin and their oenological characterization of low-alcohol white wine |
| |
| CUI Yan,LV Wen,WANG Wei,JIANG Zhen-zhen,LIU Jin-fu. Selection of indigenous Saccharomyces cerevisiae strains in Tianjin and their oenological characterization of low-alcohol white wine[J]. Science and Technology of Food Industry, 2011, 0(11): 205-208,295 |
| |
| Authors: | CUI Yan LV Wen WANG Wei JIANG Zhen-zhen LIU Jin-fu |
| |
| Affiliation: | CUI Yan1,LV Wen2,WANG Wei2,JIANG Zhen-zhen1,LIU Jin-fu1(1.Department of food Science and Engineering,Tianjin Agriculture University,Tianjin 300384,China,2.Sino-French Joint-venture Dynasty Winery Ltd.,Tianjin 300402,China) |
| |
| Abstract: | In order to identify the Saccharomyces spp.associated with spontaneous fermentation of three different grape varieties(Italian Riesling,Muscat and Cabernet Sauvignon grapes)from Tianjin Baodi wine region and to evaluate the micro-fermentation performance of low-alcohol white wine.The indigeous yeast flora isolated during fermentation was studied and analyzed.Firstly,yeasts were identified to genus level by growth on WL nutrient agar and the tests of assimilation carbon and nitrogen source and so on.Later,fo... |
| |
| Keywords: | Saccharomyces cerevisiae low-alcohol white wine ethyl carbamate aroma compounds |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
