酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2011年
10期
35-37
,共3页
鸭梨酒%酵母菌%发酵性能
鴨梨酒%酵母菌%髮酵性能
압리주%효모균%발효성능
pear wine%yeast%fermenting performance
将自选鸭梨酒酵母GY与安琪活性干酵母在不同温度下进行发酵降糖、产酸、产酒精等特性研究比较。结果表明,自选酵母菌具有降糖快、产酸能力强、产酒精能力快、絮凝性好等优点。酵母菌GY在发酵工业上具有重要的应用意义。
將自選鴨梨酒酵母GY與安琪活性榦酵母在不同溫度下進行髮酵降糖、產痠、產酒精等特性研究比較。結果錶明,自選酵母菌具有降糖快、產痠能力彊、產酒精能力快、絮凝性好等優點。酵母菌GY在髮酵工業上具有重要的應用意義。
장자선압리주효모GY여안기활성간효모재불동온도하진행발효강당、산산、산주정등특성연구비교。결과표명,자선효모균구유강당쾌、산산능력강、산주정능력쾌、서응성호등우점。효모균GY재발효공업상구유중요적응용의의。
Self-selected yeast GY and Angle active dry yeast were used respectively in the production of pear wine.Their fermenting performance,acid-producing capability,and ethanol-producing capability in condition of different temperature were compared.The results suggested that self-selected yeast had the advantages including rapid sugar-reducing,strong acid-producing and ethanol-producing,and good flocculence etc.Self-selected yeast GY is of great significance in fermenting industry.
