沙地欧李果酒酿酒酵母的筛选

Screening of Cerasus humilis Wine Brewing Yeast

摘要: 以欧李果渣为原料酿造欧李果酒，试验中，通过对发酵过程中CO2的失重量、糖度、酒精度、滴定酸和pH的变化的跟踪测定和对成品欧李果酒的感官品质进行评定，筛选出最适酵母，结果表明：由葡萄酒果酒专用酵母SY发酵的欧李果酒各项理化指标适中，成品酒酒香醇厚，酒体丰满，后味绵长，为性能优良的欧李果酒发酵酵母。

Abstract: In this study, Cerasus humilis pomace is the raw material for brewing wine. The weight loss of carbon dioxide, sugar content, alcohol content, titratable acid and pH in the fermentation process and the sensory quality of the finished Cerasus humilis wine were evaluated. The optimum yeast was screened out. The results showed that the screened grape wine-specific yeast SY was the most suitable strain for Cerasus humilis wine production and Cerasus humilis wine of the physical and chemical indicators moderate; the finished wine was mellow, full-bodied and lingering taste.