作　　者： ; ; ; ;

机构地区： 河北农业大学食品科技学院

出　　处： 《酿酒》 2004年第1期90-92,共3页

摘　　要： 从鸭梨、苹果、枣、葡萄等水果的果皮中筛选出了一株适于鸭梨酒酿造的酵母菌 ,命名为GY。其发酵酒的酒精含量符合低度果酒 (7%V/V～ 12 %V/V)的要求 (由于鸭梨本身含糖量低 ,在本研究中鸭梨酒的最终酒精含量要求达到 7%V/V～ 8%V/V即可 ) ,此酵母菌能耐受 16 % (V/V)的酒精度和 375× 10 -6的二氧化硫浓度。另外 ,该酵母菌具有较好的耐糖性能 ,在 70 %的糖液中仍能起酵。 In this article, from fruit peels such as apples and Yali, a yeast named GY which was applicable for fermenting Yali wine was screened. The content of alcohol and SO_2 this yeast could endure were 16%(V/V)and 375ppm respectively. The content of sugar that it could endure was high. In the PD solution, whose content of sugar was 70%, the yeast could still grow and ferment. The flavor of Yali wine fermented by this yeast was familiar with that of the fresh fruit.

关 键 词： 鸭梨酒 酵母菌 筛选 酿造 风味

领　　域： [轻工技术与工程] [轻工技术与工程]