摘要
从四川宜宾2个葡萄产区葡萄根部土壤中分离纯化得到Yp-1、Yp-2、Yp-3、Yp-4 4株野生酿酒酵母菌,通过对4株菌进行耐乙醇、耐葡萄糖、耐酸和耐SO2试验,并与生产用干性活酵母进行对比,优选出发酵性相对优良的菌株Yp-4作为当地葡萄酒配制的待开发菌株。
Four wine yeasts,Yp-1,Yp-2,Yp-3,Yp-4, were isolated and enriched from the soil near grape root of two grape production zones in Yibin City, Sichuan Province. The tolerances of wine yeasts strains to ethanol, sugar, acidity and SO2 were applied for tests,and results were compared with dry living yeast in industrialized scale production. Yp-4 was selected as an excellent fermentation performance strain, which had the potential to be used at large scale in practice.
出处
《长江大学学报（自然科学版）》
CAS
2011年第3期248-251,18,共4页
Journal of Yangtze University(Natural Science Edition)
关键词
葡萄酒
野生酵母
筛选
wine
saccharomyces cerevisiae
screening
作者简介
张敬慧，女，硕士，讲师，研究方向为应用微生物技术及食品加工。
