| 葡萄酒活性干酵母的研究——2.葡萄酒活性干酵母1450和Am-1的基本特性 |
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| 引用本文： | 莫湘筠,黄玲,万宁.葡萄酒活性干酵母的研究——2.葡萄酒活性干酵母1450和Am-1的基本特性[J].食品与发酵工业,1990(1). |
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| 作者姓名： | 莫湘筠 黄玲 万宁 |
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| 作者单位： | 径工业部食品发酵工业科学研究所
(莫湘筠，黄玲)，径工业部食品发酵工业科学研究所(万宁) |
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| 摘 要： | 本文研究了葡萄酒活性干酵母1450(S.cerevisiae)和A_m_l(S.bayanus)的形态,培养特征和生理特征,以及酒精对酵母细胞存活力、细胞生长速率和干酵母发酵的影响,也研究了葡萄汁中SO_2浓度对干酵母发酵过程的影响,以及发酵温度对酒成分和风味的影响。分析结果表明,二种活性干酵母耐低温(15～20℃)、耐SO_2(80～120mg/L)、耐酒精(12％,V/V)。1450和A_m_i酵母细胞对干燥过程有较强的忍耐性。用二种活性干酵母酿制的葡萄酒,质量明显优于自然发酵的酒。
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Studies on Active Dry Wine Yeast——2 . The General Characteristics of ADWY S.cerevisiae 1450 and S.bayanus Am-l |
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| Abstract: | This paper described the general characteristics of S.cerevisiae 1450 and S. bayanus A_(m-1) including their morphological features, growth and physiological characteristics. The effect of ethanol concentration on cell viabili ty,growth rate as well as fermentation functions was also tested.The SO2 added to must effected the ADWY yeasts performance during the main fermentation. The temperature of the fermentation had obvious influence on the composition and flavour of wine made by both ADWY. The analytical data indicated that two ADWY were tolerant to low temperature (15-20℃, SO2(80-120mg/l) , and ethanol (12%,V) in must. The cells of 1450 and Am-1 were able to resistant to drying processes. The quality of wine made by both ADWY was-more desirable than that by wild yeasts. |
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