摘要
果酒的酿造品质在很大程度上和所用酵母的性能有关,以陕西红果2号桑葚为原料,对4种不同的酿酒酵母在15～20℃条件下进行发酵试验,通过其对桑葚汁的发酵能力、发酵特性及发酵所得桑葚酒的品质的对比,筛选出法国 KD 活性干酵母为最佳桑葚酒酿酒酵母。
The fermentative quality of fruit wine largely depends on the characteristics of yeast,using type 2 of Shaanxi red mulberry as raw material,four varieties of brewing yeasts were chosen to undertake fermentation experiments under the temperature 15～20℃, through comparisons of fermentation capacity, fermentation characteristics and quality of the mulberry wine, France KD active dry yeast was chosen as the best variety for mulberry wine.
出处
《西北农业学报》
CAS
CSCD
北大核心
2005年第5期139-141,共3页
Acta Agriculturae Boreali-occidentalis Sinica
基金
陕西省农业科技开发基金[2003K03-G4]
关键词
桑葚酒
酵母
发酵
Mulberry wine
Yeast
Fermentation
