山西农业大学学报（自然科学版）2017，Vol.37Issue(2)：130-133,150,5.
两种酵母菌对猕猴桃原酒品质的影响
Quality properties of kiwi wine fermented by two yeasts
摘要
Abstract
[Objective]The aim of this study is to find suitable strains between two yeasts for kiwi wine fermentation.[Methods]Through two yeasts 5 # Lalvin QA23 and 15 # Lalvin 71B properties comparison,including their morphology,tolerance (acid resistance,low temperature tolerance,high temperature tolerance,alcohol-resistant capability),and the capacity of fermentation,physics and chemistry indicators,sensory quality of wine etc.[Results]The results showed that,the two yeasts had great difference in tolerance,fermentation ability,physics and chemistry properties,and the sensory quality of wine.Result showed that,15 # Lalvin 71B was stronger than 5 # Lalvin QA23 in low temperature tolerance and alcohol-resistant capability;By making a comprehensive evaluation of fermentation time,total phenols,reducing sugar,alcohol,pH value,volatile acid,total acid,protein,tannin,free SO2 index and the original appearance,aroma,taste,total phenolic content,although 15 # Lalvin 71B was lower in total phenols content,original kiwi wine made by 15 # Lalvin 71B was better than 5 # Lalvin QA23 on the palate.[Conclusion]All in all,15 # Lalvin 71B was more suitable for kiwi wine original fermentation.关键词
酵母/猕猴桃酒/感官品质Key words
Yeast/Kiwi wine/Sensory evaluation分类
轻工纺织引用本文复制引用
袁琳,宋育阳,鲁燕汶,刘延琳..两种酵母菌对猕猴桃原酒品质的影响[J].山西农业大学学报（自然科学版）,2017,37(2):130-133,150,5.基金项目
国家自然科学基金(31501463) （31501463）
中央高校基本科研业务费专项资金(2014YB045) （2014YB045）
