摘要
从自然发酵的赣南脐橙汁中分离出1株适合酿造脐橙干酒的酵母菌株Y1980,以赣南脐橙为原料生产脐橙干酒。发酵性能测定表明,从第2天开始,糖度大幅度下降,酒精度快速上升,在主发酵进入第8天后,糖度和酒精度基本不再变化,残糖量降至5g/L;发酵过程酸度变化趋势比较平缓。发酵性能测定结合产品的感官评定,证明酵母菌株Y1980适合酿造脐橙干酒。(孙悟)
Y1980 yeast strain, separated from navel orange juice (the juice produced by natural fermentation, was used in navel orange fruit wine production with navel orange as raw materials. Its fermentation performance indicated that since the second day, sugar content decreased greatly and alcohol content increased rapidly, after 8 d in primary fermentation, sugar content and alcohol content changed no more, and residual sugar content decreased to 5 g/L, besides, the acidity in fermentation changed in mild trend. The evaluation of fermentation performance and the judgement of product wine taste proved Y1980 strain more suitable for navel orange wine production. (Tran. by YUE Yang)
出处
《酿酒科技》
2004年第6期37-38,共2页
Liquor-Making Science & Technology
