井冈山大学学报（自然科学版）2016，Vol.37Issue(6)：36-41,47,7.DOI:10.3969/j.issn.1674-8085.2016.06.009
丙酮酸脱氢酶基因敲除酿酒酵母发酵低醇葡萄酒工艺条件的研究
STUDY OF FERMENTATION PROCESS CONDITIONS OF LOW-ALCOHOL WINE BY THE PYRUVATE DEHYDROGENASE GENE KNOCK-OUT MUTANTSACCHAROMYCES CEREVISIAE
摘要
Abstract
In this study, it was investigated that the fermentation process conditions of low-alcohol wine by constructed pyruvate dehydrogenase gene knock-out mutantSaccharomyces cerevisiae (Y1-2). The effects of processing parameters, such as fluid volume, fermentation time, inoculation volume, temperature, rotational speed and dilution degrees on low-alcoholic wines were confirmed by single factor experiment. The results showed that the optimal fermentation conditions were: inoculation volume 5%, rotational speed 250 r/min, temperature 28°C, grape juice dilution 50%, fermentation time 60 h, optimum initial pH 6.5, volume loading 50 mL, filtration and keep it at -4°C four days, alcohol content at 3.7% the optimized low- alcohol wine can be obtained.The results provide theoretical foundation and scientific basis for fermentation of low-alcohol wine.关键词
低醇葡萄酒/酵母/发酵Key words
low- alcohol wine/Saccharomyces cerevisiae/fermentation分类
生物科学引用本文复制引用
于淼,李洁,李凯,王德培..丙酮酸脱氢酶基因敲除酿酒酵母发酵低醇葡萄酒工艺条件的研究[J].井冈山大学学报（自然科学版）,2016,37(6):36-41,47,7.基金项目
国家自然科学基金项目 （）
