蘋果酒釀酒酵母的選育及性能對比研究

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摘 要：本文采用鏡檢法、TTC染色法、杜氏小管發(fā)酵法對自然發(fā)酵的鹽源蘋果果酒中純化的15株野生型酵母菌進行篩選，得到兩株性能較好的酵母菌P-6、P-9，對其二者及商用安琪果酒酵母進行發(fā)酵性能以及果酒感官分析對比。結果發(fā)現(xiàn)，P-9酵母起酵能力最強，發(fā)酵的蘋果酒味道佳，適合用于鹽源蘋果果酒發(fā)酵。

關鍵詞：蘋果果酒；酵母；發(fā)酵性能

Breeding and Performance Comparison of Apple Cider Saccharomyces Cerevisiae

HE Shaoying， LIN Qiao*， YANG Qunna， BAI Yuanyuan， DENG Yousheng， ZHENG Tingting

（Xichang College， College of Agricultural Sciences， Liangshan 615000， China）

Abstract： This article uses microscopy， TTC staining， and Du’s small tube fermentation methods to screen 15 wild-type yeast strains purified from naturally fermented salt source apple cider， and obtains two yeast strains P-6 and P-9 with better performance. The fermentation performance and sensory analysis of the two strains and commercial Angel fruit wine yeast are compared. It was found that P-9 yeast has the strongest fermentation ability， and the fermented apple cider has a good taste， making it suitable for the fermentation of salt source apple cider.

Keywords： apple cider; yeast; fermentability

涼山州鹽源蘋果營養(yǎng)豐富，有降血脂、護膚養(yǎng)顏、改善血脂等功能。（剩余4846字）