摘要
对从河北葡萄产区初筛得到的5株酿酒酵母菌株进行了发酵性能的比较。首先比较其耐糖、耐酒精、耐酸、耐二氧化硫和耐低温性能,随后进一步通过葡萄汁发酵实验比较菌株的发酵力、酒精产率和残糖量,最终筛选出2株发酵性能优良的菌株ZN3和ZN4,具有我国地区特色葡萄酒生产的潜能。
The fermentation properties of five indigenous Saccharomyces cerevisiae strains from wine grape production area in Hebei province were compared. Firstly, tolerance properties of these strains were studied based on resistance to alcohol, sugar, acidity and sulfur dioxide, as well as growth at low temperature. Then the fermenting properties including fermenting power, alcohol production and residual sugars of these strains were investigated. Two excellent Saccharomyces cerevisiae strains （ZN3, ZN4） were selected for their satisfactory fermenting properties, which have the potential to produce unique wine of a specific region of China.
出处
《中国酿造》
CAS
北大核心
2008年第9期8-10,共3页
China Brewing
基金
国家高技术研究发展计划(863计划)(2007AA10Z314)
关键词
葡萄酒
酿酒酵母
发酵性能
wine
Saccharomyces cerevisiae
fermentation properties
