摘要
以无柄灵芝和葡萄果粒为原料,对灵芝葡萄酒液态发酵的控制条件进行了初步的研究,并设计了灵芝葡萄酒的生产工艺。经灵芝提取液培养基筛选出了5株酿酒酵母,对其进行了酒精、SO2、NaCl、酸碱度和温度的耐性实验,表明均具有良好的发酵能力。
The optimal fermentation conditions of ganoderma wine using ganoderma and grape as raw material were investigated in this paper. Five Saccharomyces cerevisiae strains were screened out from culture medium of ganoderma extract. It was found that the five yeasts have higher fermentation ability in different stress conditions including alcohol, SO2, NaCI, pH and temperature.
出处
《中国酿造》
CAS
北大核心
2008年第9期82-84,共3页
China Brewing
关键词
灵芝
葡萄酒
酿造工艺
ganoderma
wine
brewing technology
