| 苹果酒发酵菌种的筛选研究 |
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| 引用本文： | 祝战斌,马兆瑞,张坐省.苹果酒发酵菌种的筛选研究[J].酿酒,2003,30(2):88-89. |
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| 作者姓名： | 祝战斌 马兆瑞 张坐省 |
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| 作者单位： | 杨凌职业技术学院中国比利时食品研究中心,陕西,杨凌,712100 |
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| 基金项目： | 陕西省杨凌示范区专项科研基金资助项目 |
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| 摘 要： | 菌种的性能是决定果酒品质的关键因素之一,以陕西乾县生产的红富干苹果为原料,在18℃-20℃条件下,对四种酿酒专用的法国活性干酵母和国产酿酒酵母进行对比试验,确定苹果酒酿造的最佳酵母菌株。
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| 关 键 词： | 苹果酒 发酵 菌种 筛选 |
The comparative research of yeast cultures for apple wine |
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| ZHU Zhan-bin,MA Zhao-rui,ZHANG Zuo-seng.The comparative research of yeast cultures for apple wine[J].Liquor Making,2003,30(2):88-89. |
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| Authors: | ZHU Zhan-bin MA Zhao-rui ZHANG Zuo-seng |
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| Abstract: | The characteristics of yeast are a key parameter for the production of apple wine.In this pilot study,four French yeast cultures for small fruit fermentation processes and one Chinese wine yeast were mutually compared for the fermentaion of must from Shanxi Red Fuji apple to apple wine.Fermentation parameters used for appraisal are changes in density,refract metor index,pH,final alcohol production and organoleptic characteristics of the wine.We identified"sauternes yeast"as most appropriate culture. |
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| Keywords: | yeast sauternes apple wine |
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