| 蜂蜜酒酿造菌种的筛选及影响发酵因素初探 |
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| 引用本文： | 董文彦,谢达忠,王德斌.蜂蜜酒酿造菌种的筛选及影响发酵因素初探[J].北京联合大学学报(自然科学版),1993(3). |
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| 作者姓名： | 董文彦 谢达忠 王德斌 |
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| 作者单位： | 北京联合大学文理学院，北京市发酵工业研究所，北京市发酵工业研究所 100083 |
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| 摘 要： | 蜂蜜酒酿造酵母的优劣是生产高质量蜂蜜酒的关键。通过对8种一般酿造酵母产酒、耗糖、生酸能力及原酒风味和澄清度的比较,筛选出耐酒度高,发酵能力强,并能产酯生香的1450菌株作为蜂蜜酒酿造的优良菌种。此外,将接种量和营养物质对酵母发酿能力的影响进行了初步的探讨。
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| 关 键 词： | 蜂蜜酒 酵母菌 酒精 菌种 |
Screen a Yeasty Strain of Making Honeymead and Study on the Factors of Influencing Ferment |
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| Dong Wenyan,Xie Dazhong,Wang Debin College of Sciences and Humanities of BUU, Beijing Research Institute of Ferment Industry.Screen a Yeasty Strain of Making Honeymead and Study on the Factors of Influencing Ferment[J].Journal of Beijing Union University,1993(3). |
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| Authors: | Dong Wenyan Xie Dazhong Wang Debin College of Sciences and Humanities of BUU Beijing Research Institute of Ferment Industry |
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| Institution: | Dong Wenyan,Xie Dazhong,Wang Debin College of Sciences and Humanities of BUU,100083 Beijing Research Institute of Ferment Industry |
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| Abstract: | Honeymead is a Low alcoholic wine made from various quality honey and fer-
mented with a specially screened strain of yeast. We screened a specially best strain from eight
strains of yeast by measuring produced alcohol, total acids and survival sugar, and by comparing
their flavour and clearing degree, and also observed fermentative process that was influenced by
inoculation content and nutrition. |
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| Keywords: | honeymead yeast alcohol strain |
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