酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2015年
1期
37-39,42
,共4页
方亮%吴文龙%李维林
方亮%吳文龍%李維林
방량%오문룡%리유림
蓝莓果酒%酵母%筛选%果酒
藍莓果酒%酵母%篩選%果酒
람매과주%효모%사선%과주
blueberry fruit wine%yeast%screening%fruit wine
以从蓝莓自然发酵物中分离得到的酵母作为出发菌，经过三级筛选，得到了1株适宜蓝莓果酒发酵的菌株，命名为CNBG002，并研究了该菌株在麦芽汁中的生长特性。该酵母的最适生长温度为26℃，最适生长pH值为2.5～4.5。该菌耐酒精能力较高，可达到15%vol，耐SO2能力可达150 mg/L，是一株优良的蓝莓果酒酿造酵母。
以從藍莓自然髮酵物中分離得到的酵母作為齣髮菌，經過三級篩選，得到瞭1株適宜藍莓果酒髮酵的菌株，命名為CNBG002，併研究瞭該菌株在麥芽汁中的生長特性。該酵母的最適生長溫度為26℃，最適生長pH值為2.5～4.5。該菌耐酒精能力較高，可達到15%vol，耐SO2能力可達150 mg/L，是一株優良的藍莓果酒釀造酵母。
이종람매자연발효물중분리득도적효모작위출발균，경과삼급사선，득도료1주괄의람매과주발효적균주，명명위CNBG002，병연구료해균주재맥아즙중적생장특성。해효모적최괄생장온도위26℃，최괄생장pH치위2.5～4.5。해균내주정능력교고，가체도15%vol，내SO2능력가체150 mg/L，시일주우량적람매과주양조효모。
Yeast strains separated from naturally fermented blueberry fruit were used as the starting strains and then a yeast strain CNBG002 was obtained through three-level screening. The growth characteristics of CNBG002 in malt extract were studied. The optimum growth temperature was at 26℃and the best growth pH value was 2.5~4.5. The strain displayed good resistance to high concentration alcohol (as high as 15%vol) and SO2 (150 mg/L). It was an ideal yeast strain for the production of blueberry fruit wine.
