农产品加工（下半月）
農產品加工（下半月）
농산품가공（하반월）
AEM RODUCTS ROCESSING
2015年
1期
69-70
,共2页
果酒%酵母%育种
果酒%酵母%育種
과주%효모%육충
fruit wine%yeast%breeding
果酒是一种经过发酵的低度饮料酒，酵母性状的好坏直接影响到所酿果酒的口感和风味。当前，我国在果酒酵母的选育方面取得了很大进展，据了解应用于果酒生产中酵母主要可以分为酿酒酵母和非酿酒酵母两类。果酒酵母要从适宜的生长环境中分离、筛选，并驯化得到性能稳定的品种用于果酒生产。果酒酵母的改良手段有自然选育、诱变育种、杂交育种、原生质体融合、基因工程等技术。
果酒是一種經過髮酵的低度飲料酒，酵母性狀的好壞直接影響到所釀果酒的口感和風味。噹前，我國在果酒酵母的選育方麵取得瞭很大進展，據瞭解應用于果酒生產中酵母主要可以分為釀酒酵母和非釀酒酵母兩類。果酒酵母要從適宜的生長環境中分離、篩選，併馴化得到性能穩定的品種用于果酒生產。果酒酵母的改良手段有自然選育、誘變育種、雜交育種、原生質體融閤、基因工程等技術。
과주시일충경과발효적저도음료주，효모성상적호배직접영향도소양과주적구감화풍미。당전，아국재과주효모적선육방면취득료흔대진전，거료해응용우과주생산중효모주요가이분위양주효모화비양주효모량류。과주효모요종괄의적생장배경중분리、사선，병순화득도성능은정적품충용우과주생산。과주효모적개량수단유자연선육、유변육충、잡교육충、원생질체융합、기인공정등기술。
Fruit wine is a fermented low alcohol drink wine. Yeast traits directly affects the wine taste and flavor. The breeding of fruit wine yeast made great progress. Fruit wine yeast in production can be mainly divided into Saccharomyces and non Saccharomyces cerevisiae. Fruit wine yeast is separated, screened and acclimated to get stable performance from the appropriate growth environment. Improved means of fruit wine yeast have natural breeding, mutation breeding, cross breeding, protoplast fusion, genetic engineering technology.
