果酒发酵酵母菌株的发酵性能初探

针对一株用于猕猴桃及橙子果酒发酵皆较优的酿酒酵母GJ-JS1，初步探索其各项发酵特性，对其发酵条件筛选得到：初始糖度0.115g/mL，初始pH值应控制在2.8~3.4之间为宜，发酵初始菌浓度2.32×104个/mL。对GJ-JS1进行耐受实验得到：该菌株发酵时间最好控制在24h~36h内，发酵pH值不低于3.2，综合分析得发酵酸度以pH3.2~3.4为宜。酒精度可控制于6%vol左右，糖浓度不高于200g/L，有利于菌株生长。

A primary study on fermentation property of a fruit wine yeast

This primary study focused on the fermentation property of Yeast GJ-JS1, a strain appropriate for kiwi wine and orange wine fermentation. Initial conditions, after selecting experiments, were combined as following： sugar content 0.115g/ml, pH value 2.8-3.4 and cell concentration 2.32×10^4/ml. Results of tolerance tests for the target yeast GJ-JS1 suggested hospitable conditions for its growth： fermentation time be limited in 36 h, pH value above 3.2, alcohol content 6%vo 1-18%vol, sugar content〈200g/L and osmotic pressure controlled at about 3%.