CAJ | 학술논문

为获得优良的枣酒生产用的酵母菌,以酵母菌ZJ16为出发菌株,对其耐酒精能力和耐高糖能力进行驯化,最终获得的菌株ZJ16-8-6可以耐36Brix的高糖,在酒精度为24%时仍能正常发酵,并确定了该菌株发酵的最佳初始糖度为20Brix。最终酿制出酒精含量为9.9%、残糖为2.9Brix、pH为3.3,呈琥珀色,清澈透亮,枣香浓郁的枣酒。
위획득우량적조주생산용적효모균,이효모균ZJ16위출발균주,대기내주정능력화내고당능력진행순화,최종획득적균주ZJ16-8-6가이내36Brix적고당,재주정도위24%시잉능정상발효,병학정료해균주발효적최가초시당도위20Brix。최종양제출주정함량위9.9%、잔당위2.9Brix、pH위3.3,정호박색,청철투량,조향농욱적조주。
In this paper,to get superior yeast strain for jujube wine,Jujube wine yeast strain ZJI6 was used as row material and was trained for high-sugar-coneertration-resistant and high-alcolol-coneertration-resistant.The results show, Jujube wine yeast strain ZJ16-8-6 have a good ability of fermentation at 36 Brix of sugar concertration and 24% of alcohol concertration,the optimum initial sugar eoneertration was 20Brix. The results showed yeast strain ZJ16-8-6 suits the jujube wine production.alcohol concertration was 9.9%, remaining sugar eoncertration was 2.9Brix,pH was 3.3. The jujube wine was transparent,amber with rich harmonious jujube aroma.