| 山葡萄酒酵母的选育与应用 |
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| 引用本文： | 战景娟,金勇键. 山葡萄酒酵母的选育与应用[J]. 酿酒科技, 2004, 0(2): 81-82 |
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| 作者姓名： | 战景娟 金勇键 |
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| 作者单位： | 吉林省长白山酒业集团,吉林,蛟河,132506;吉林省长白山酒业集团,吉林,蛟河,132506 |
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| 摘 要： | 针对山葡萄具有酸高、糖低、浸出物高、单宁色素高等特点，分离出适合山葡萄发酵的最佳酵母菌种长白山一号酵母。该酵母具有很强的低温耐受力，在高滴定酸的葡萄醪中可正常起发，降糖速率快、平稳，发酵后期的原酒无残糖存在。
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| 关 键 词： | 山葡萄酒 酵母选育 耐低温 耐酸 |
| 文章编号： | 1001-9286(2004)02-0081-02 |
| 修稿时间： | 2003-09-23 |
Selection and Application of the Yeast for Wild Grape Wine |
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| ZHAN Jing-juan and JIN Yong-jian. Selection and Application of the Yeast for Wild Grape Wine[J]. Liquor-making Science & Technology, 2004, 0(2): 81-82 |
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| Authors: | ZHAN Jing-juan and JIN Yong-jian |
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| Abstract: | In view of the characteristics of wild g ra pe such as high acid content,high tannin coloring matter,high extracts,and lo w sugar content etc.,the best yeast strains-Changbaishan No.1Yeast,suitabl e for the fermentation of wild grape wine,was separated successfully.The yeast had strong low temperature resistant capability.Besides,it could realize norm al fermentation in grape spirits of high titration acid.And the sugar-reducing rate was rapid and stable.In addition,no residual sugar existed in brut wine in the late stage of fermentation.(Tran.by YUE Yang) |
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| Keywords: | wild grape wi ne selective breed of yeast low temperature resistant acid-resistant |
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