The Screening and Performance Evaluation of Quality Wild Wine Yeast
4 different Grape samples from Changli,Hebei were adopted as wild yeast separation sources and 58 yeast strains were obtained through specific culture medium. Tests of alcohol torlerance, SO2 torlerance and simulation fermentation were conducted. 4 yeast strains were selected according to several criterions including fermentation ca-pacity, fermentation rate and the ability of using sugar etc. Finally, small size wine fermentation with these yeasts was proceeded in winery. Physical and chemical analysis, sensory evaluation combined with aroma analysis through GC-MS were conducted for these wine samples. Yeasts performance evaluation was done and showed that two yeasts among these four possessed the potentiality for practical production.
国家科技期刊平台
NSTL
万方数据
维普
