| 1450#菌株在草莓酒生产中的应用 |
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| 引用本文： | 杨一兵 宁小军. 1450#菌株在草莓酒生产中的应用[J]. 江西科学, 1991, 9(3): 160-165 |
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| 作者姓名： | 杨一兵 宁小军 |
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| 作者单位： | 江西省科学院微生物研究所 南昌330029(杨一兵，宁小军，熊国真，范贵增)，江西省科学院微生物研究所 南昌330029(徐建平) |
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| 摘 要： | 草莓酒是一种低酒精度果酒饮料,它富含氨基酸,维生素和其他微量元素.经过两年多的工作,筛选出1450°菌株为最佳发酵菌种;试验出了草莓酒最佳生产工艺.生产出的草莓酒,醇香显著,酒体协调,酸甜爽口,清彻透明,具有独特的草莓酒风味.
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| 关 键 词： | 草莓 果酒 发酵 酵母 |
APPLICATION OF SACCHAROMYCES CEREVISIAE STRAIN 1450 IN STRAWBERRY WINE PRODUCTION |
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| Yang Yibing Ning Xiaojun Xiong Guozhen Fan Guizeng Xu Jianping. APPLICATION OF SACCHAROMYCES CEREVISIAE STRAIN 1450 IN STRAWBERRY WINE PRODUCTION[J]. Jiangxi Science, 1991, 9(3): 160-165 |
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| Authors: | Yang Yibing Ning Xiaojun Xiong Guozhen Fan Guizeng Xu Jianping |
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| Abstract: | Strawberry wine is a kind of low alcoholic fruit beverage which contains aboundant amino acids, vitamins and minerals. After two years studying, weselected the best yeast-Saccharomyces cerevisiae strain 1450 and the bestfermentation techniques. By this method, we got an excellent strawberry wine of special style which had obvious flavor, coordinated color, good taste etc. |
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| Keywords: | Strawberry Fruit wine Yeast Fermentation |
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