| 摘要: |
| 以目前我国应用于葡萄酒及其他果酒的1#,2#,3#,4#,5#酿酒酵母为材料,通过其对苹果汁的发酵能力、发酵特性及发酵所得苹果酒品质的系统试验,筛选出5#为最佳苹果酒酿酒酵母,其发酵的原酒的酒精度可达到113.2 mL/L。然后以5#酵母为出发菌株,利用甲基磺酸乙酯(EMS)进行诱变,获得了1株对苹果汁的发酵能力更强、发酵特性更佳和发酵所得苹果酒品质更优的苹果酒酵母E-3,其发酵的原酒的酒精度可达到114.2 mL/L,且酒体澄清透明、色泽金黄,具有苹果酒的典型风味。 |
| 关键词: 苹果酒酵母 苹果酒发酵 苹果汁 甲基磺酸乙酯 |
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| 基金项目:国家科技部“十五”重大专项（2001BA501A21）；国家“十五”科技攻关项目（2001BA501A5-2.3）；霍英东基金（200281065）；国家西部专项（2001BA901A19） |
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| Breeding of excellent yeast of cider |
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| Abstract: |
| Five yeasts,which were presently used to ferment wine,were selected as experimental material in this paper.According to their characteristics of making cider and fermentation capability,5# yeast was chosen as optimal cider yeast strain.Its cider has a good taste and ethanol content of 113.2 mL/L,Then 5# yeast was selected as original strain and treated by EMS,a better cider yeast strain E-3 was gotten,its ethanol content of cider can reach 114.2 mL/L,and the cider has an excellent cider style. |
| Key words: cider yeast cider fermentation apple juice EMS |
