【摘要】 针对山葡萄具有酸高、糖低、浸出物高、单宁色素高等特点,分离出适合山葡萄发酵的最佳酵母菌种长白山一号酵母。该酵母具有很强的低温耐受力,在高滴定酸的葡萄醪中可正常起发,降糖速率快、平稳,发酵后期的原酒无残糖存在。(丹妮)更多还原

【Abstract】 In view of the characteristics of wild g ra pe such as high acid content,high tannin coloring matter,high extracts,and lo w sugar content etc.,the best yeast strains-Changbaishan No.1Yeast,suitabl e for the fermentation of wild grape wine,was separated successfully.The yeast had strong low temperature resistant capability.Besides,it could realize norm al fermentation in grape spirits of high titration acid.And the sugar-reducing rate was rapid and stable.In addition,no residual sugar existed in brut wine in the late stage of fermentation.(Tran.by YUE Yang)更多还原