| 柿子果酒酵母菌的筛选研究 |
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| 引用本文： | 崔铁忠,冷平,李宝.柿子果酒酵母菌的筛选研究[J].中国酿造,2005(5):21-23. |
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| 作者姓名： | 崔铁忠 冷平 李宝 |
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| 作者单位： | 中国农业大学,农学与生物技术学院,北京,100094 |
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| 基金项目： | 北京市自然科学基金 (6033021) |
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| 摘 要： | 从柿子果皮及柿果园土壤中筛选出1株适合柿子果酒酿造的酵母菌，命名为GS212。其发酵的酒精度能达到10％(v／v)，且产香良好，此酵母菌能耐受20％(v／v)的酒精度和325mL／L的二氧化硫浓度。另外，此酵母菌有较强的凝聚性，本斯值达到3．6mL。
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| 关 键 词： | 柿子 果酒 酵母菌 筛选 |
| 文章编号： | 0254-5071(2005)05-0021-03 |
| 修稿时间： | 2004年11月9日 |
Screen of yeast for persimmon wine |
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| CUI Tie-zhong,LENG Ping,LI Bao.Screen of yeast for persimmon wine[J].China Brewing,2005(5):21-23. |
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| Authors: | CUI Tie-zhong LENG Ping LI Bao |
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| Abstract: | A strain of yeast suitable for brewing persimmon wine was screened from persimmon peel and soil in a persimmon garden and was named after GS212. The content of alcohol fermented by the yeast was 10%(v/v), and the flavor of wine was similar to that of fresh fruit. The screened yeast can endure high content of alcohol and SO2, and reached 20%(v/v)and 325 ml/L respectively. It also had a good flocculent property with a Burnstest value of 3.6 ml. |
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| Keywords: | persimmon fruit wine yeast screen |
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