中国果菜2016，Vol.36Issue(4)：18-22,5.
培养基对酵母生长及蓝莓酒质量的影响
Effect of Medium on Yeast Growth and Quality of Buleberry Wine
摘要
Abstract
The blueberry fruit pulp and malt extract were selected to study the effect of medium on the growth of active dry yeast (ADY) and the quality of blueberry fruit wine, comparing to ADY extract peptone dextrose (YEPD) medium. The results indicated that the activation of ADY could significantly influenced by the content of glucose and yeast extract, and the activation improved by adding blueberry fruit pulp, malt extract and glucose reach better result than the control (YEPD). The ADY could quickly grow and propagate, with low dead cell ratio; the blueberry fruit wine reduced residual sugar and high alcohol, whereas raised the content of esters by 12.1%, with full aroma. The activating effect of medium had not heightened with a rise malt extract after the concentration of malt extract higher than 3%. The improved medium could not only supplied ADY with necessary nutrition but also raise the utilization rate of the sugar, amino acid and so on, helping the tasting and aroma of buleberryfruit wine more balance.关键词
活性干酵母/活化培养基/筛选/蓝莓酒/质量Key words
Active dry yeast/activating medium/selection/blueberry fruit wine/quality分类
轻工纺织引用本文复制引用
霍雨霞,萨玉龙..培养基对酵母生长及蓝莓酒质量的影响[J].中国果菜,2016,36(4):18-22,5.基金项目
呼伦贝尔职业技术学院院级课题(课题编号15-HZY12) （课题编号15-HZY12）
