CAJ | 학술논문

蜂蜜酒是通过酵母菌在稀释的蜂蜜液中发酵而成的一种传统酒。对4种活性干酵母EC1118、安琪、DV10、 D254的发酵特性进行研究，比较4种干酵母在蜂蜜稀释液中的产气能力、产酒精能力、产香能力，并对其酒精耐受性、酸耐受性、SO2耐受性等3个方面进行综合比较，筛选出酿造蜂蜜酒的优良菌种。结果表明，EC1118发酵能力、产香能力强，耐受性强，适合用于蜂蜜发酵。
봉밀주시통과효모균재희석적봉밀액중발효이성적일충전통주。대4충활성간효모EC1118、안기、DV10、 D254적발효특성진행연구，비교4충간효모재봉밀희석액중적산기능력、산주정능력、산향능력，병대기주정내수성、산내수성、SO2내수성등3개방면진행종합비교，사선출양조봉밀주적우량균충。결과표명，EC1118발효능력、산향능력강，내수성강，괄합용우봉밀발효。
Mead is a traditional drink, which results from the alcoholic fermentation of diluted honey carried out by yeasts. Four active dry yeasts, namely EC1118, Angel Yeast, DV10, D254 were studied. The gas producing, flavor producing and ethanol production ability were determined to compare their differences. These yeasts were also evaluated in terms of their fermentation performance under ethanol, sulfur dioxide and acidity. The results obtained in this work show that EC1118, are appropriate for mead production. This strain exhibited powerful gas producing, good flavor and better fermentation capabilities.