低温锻炼对酿酒酵母发酵特性的影响

低温锻炼技术被广泛地应用到实际活性干酵母的活化过程中，该文以普通酿酒酵母和经低温锻炼的酿酒酵母BH8为实验材料分别对葡萄汁进行发酵实验。实验结果表明，在13 ℃的低温发酵条件下，经过低温锻炼的酿酒酵母与对照相比发酵时间缩短2 d，发酵效率提高了7.41%；最大活菌数增加了8.33%；残糖量降低了16.28%；乙醇含量增加了4.04%；乙酸含量降低了6.70%。然而其甘油、海藻糖和琥珀酸的含量却低于对照组，这很可能是由于酿酒酵母在低温锻炼过程中已经产生了抗低温胁迫的原因。

Effects of low-temperature adaptation on fermentation characteristics of Saccharomyces cerevisia

The technology of low-temperature adaptation is widely applied to the activation process of dry yeast. The normal Saccharomyces cerevisiae and low-temperature adapted S. cerevisiae BH8 were used as experimental material for grape juice fermentation, respectively. The results showed the fermentation time shortened by 2 d, the fermentation efficiency increased by 7.41%, the maximum number of live yeast cells increased by 8.33%, the residual sugar content decreased by 16.28%, the ethanol content increased by 4.04%, and the acetic acid content decreased by 6.70% compared with the control group in 13 ℃. However, the content of glycerol, trehalose and succinic acid was lower than that in the control group, which was probably due to S. cerevisiae BH8 had low-temperature resistance in the process of low-temperature adaptation.