摘要
对青梅酒专用酵母耐高酸、耐高糖和耐高温等性能进行了驯化，驯化后的茵株可以耐高酸、耐高糖、耐高温，并对驯化后的青梅酒专用酵母S05发酵产酒精情况进行了研究。结果表明，经驯化后的青梅酒专用酵母S05对总酸为45g/L、总糖为300g/L和温度为50℃的青梅清汁有较好的发酵能力，发酵第15d时，酒精度可以达到16.8％，残糖为3.5g/L。发酵获得的青梅果酒呈浅黄色、果香浓郁、圆润爽怡、酒体丰满、风格独特。
Abstract
Of green plum fruit wine yeast S05 used for resistance to high acid, high sugar tolerance and resistance to high temperature and other properties were domesticated and acclimated bacterial strains can be resisting acid, high resistance, high temperature resistance, and the domestication of plum wine yeast S05 used for fermentation ethanol production were studied. Results show that the domestication of plum wine yeast S05 used for total acid is 45g/L, total sugar 300g/L and temperature to 50 DEG C ome juice with good fermentation ability, fifteenth days of fermentation, the alcohol can be reached 16.8%, residual sugar L. The fermented greengage wine was light yellow, fruity, mellow cool Yi, full-bodied, unique style.
基金项目
2012年科技型中小企业技术创新专项资金项目(12C26114405422)
NETL
NSTL
维普
万方数据