| 峨眉山野生猕猴桃酿酒酵母筛选研究 |
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| 引用本文： | 王燕,金利.峨眉山野生猕猴桃酿酒酵母筛选研究[J].食品工业科技,2012,33(3):178-179,248. |
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| 作者姓名： | 王燕 金利 |
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| 作者单位： | 乐山师范学院化学与生命科学学院,四川乐山,614004 |
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| 摘 要： | 从成熟野生猕猴桃自身分离出酿酒酵母菌种,然后与实验室现有优良酿酒酵母菌种一起进行野生猕猴桃酒发酵对比,筛选出MY20酵母菌株为最佳猕猴桃酒酿造菌株,综合菌株在猕猴桃发酵过程中产酸,产酒及其他一些发酵特征比较得出MY20优于其它几种菌株。通过后期驯化,MY20有望成为工业化猕猴桃酒的酿制专用优良菌株。
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| 关 键 词： | 野生猕猴桃 酿酒 发酵 酵母菌 |
Study on yeast selection for Kiwi wine |
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| WANG Yan,JIN Li.Study on yeast selection for Kiwi wine[J].Science and Technology of Food Industry,2012,33(3):178-179,248. |
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| Authors: | WANG Yan JIN Li |
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| Affiliation: | (College of Chemistry and Life Science of Leshan Normal University,Leshan 614004,China) |
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| Abstract: | Wine yeasts from E’mei Kiwis were selected and compared with present fine wine yeasts in acid productivity,wine productivity and other fermentation qualities,thus Strain MY20 was discovered better than other strains and it was with hope that Strain MY20 would be domesticated as a good kiwi wine yeast. |
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| Keywords: | wild kiwis wine-making fermentation yeast |
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