| 葡萄酒酵母和酵母营养物对蜂蜜酒发酵的影响 |
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| 引用本文： | 李礼,李礼,陈尚武,张文,马会勤.葡萄酒酵母和酵母营养物对蜂蜜酒发酵的影响[J].酿酒,2005,32(2):68-71. |
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| 作者姓名： | 李礼 李礼 陈尚武 张文 马会勤 |
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| 作者单位： | 1. 中国农业大学农学与生物技术学院,北京,100094
2. 中国农业大学食品营养与工程学院,北京,100083 |
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| 摘 要： | 实验研究了 3株葡萄酒酵母 (Saccharomycescerevisiae)D2 4、C19和CHP在蜂蜜酒发酵过程中的特性 ,初步探讨了蜂蜜酒的发酵工艺流程 ,对成品酒进行了理化指标和感官特征的分析 ,确定了酿造蜂蜜酒的优选葡萄酒酵母菌株为C19,并以C19发酵蜂蜜酒作为对照 ,在发酵过程中分别进行添加两种酵母营养物Helper和酵母浸膏的处理 ,观察各处理的发酵过程变化 ,并分析成酒的品质 ,实验结果表明 :以Helper为酵母营养物且添加浓度为 10g/hL时 ,提高了蜂蜜酒的发酵速度 ,使蜂蜜酒获得了最佳的感观品质。
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| 关 键 词： | 蜂蜜酒 葡萄酒酵母 酵母营养物 |
| 文章编号： | 1002-8110(2005)02-0068-04 |
| 修稿时间： | 2004年12月9日 |
Effects of Wine Yeast and Yeast Nutrition on Mead Fermentation |
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| LI Li ,CHEN Shang - wu ,ZHANG Wen ,MA Hui - qin.Effects of Wine Yeast and Yeast Nutrition on Mead Fermentation[J].Liquor Making,2005,32(2):68-71. |
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| Authors: | LI Li CHEN Shang - wu ZHANG Wen MA Hui - qin |
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| Affiliation: | LI Li ~1,CHEN Shang - wu ~2,ZHANG Wen ~1,MA Hui - qin~1 |
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| Abstract: | Three wine yeast strains D24, C19, CHP and two yeast nutrition 'Helper', yeast extract were studied to detect their performance in mead production. Final products were compared by both chemical analysis and sensory evaluation. As the result, a mead production process was established, C19 was the best choice in three wine yeast strains, and the optimized yeast nutrition was 'Helper' with a dosage of 10g/hL, which could improve fermenting speed and keep the best sensory value. |
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| Keywords: | mead wine yeast yeast nutrition |
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