安徽农业科学2011，Vol.39Issue(31)：19595-19598,4.
苹果酒酵母的优选
Selection of Excellent Yeast for Cider
摘要
Abstract
[Objective] Fermentation characteristics of five cider yeast strains, which were obtained through protoplast fusion, were studied to select high quality yeast, which were suitable for the fermentation of cider. [Method] Through determining the sugar degree, acidity, light transmittance, alcoholic strength and aroma composition of cider, the comprehensive comparison on fermentation capacity, setteability, etha-nol-production properties and aroma-production properties of strains were carried out. [ Result] The strain 21# had the best fermentation speed,sugar-lowering ability and ethanol-production ability, moreover, the aroma composition of cider were also best comparing with other strains.[ Conclusion] The strain 21# had the potential in the application of cider fermentation, and could be used as special yeast for cider production.关键词
苹果酒/酵母/发酵性能/香气Key words
Cider/ Yeast/ Fermentation characteristics/ Aroma分类
轻工纺织引用本文复制引用
袁亚宏,伍小红,岳田利,李坤娜,叶萌祺..苹果酒酵母的优选[J].安徽农业科学,2011,39(31):19595-19598,4.基金项目
国家自然科学基金项目(31071550,31711721) （31071550,31711721）
农业部“948”项目(2011-G8-3) （2011-G8-3）
陕西省科技攻关项目(2009K01-20) （2009K01-20）
西北农林科技大学基本科研业务青年项目(ON2009073). （ON2009073）
