【摘要】 以红枣为原料,筛选适合红枣酒发酵的酵母菌种,探索红枣酒发酵的最优工艺。通过比较红枣酒的酒精度、还原糖、总酸及甲醇含量等指标分别初选出1株酿酒酵母和非酿酵母,经过酵母菌株的产气性能、耐酒精、耐糖等耐受性试验以及两株酵母之间的相互作用研究,得到了适宜红枣酒发酵的最佳菌种组合RV171和H,以此组合为发酵菌株,通过优化工艺,得到了色泽为浅红棕色,澄清透明,具有典型发酵果酒风格的枣酒。更多还原

【Abstract】 In this study, we screened out suitable yeast strains for the production of jujube wine, and optimized the production process.Using the alcohol content, reducing sugar, total acids and methanol content of the jujube wine as indexes, we screened out a Saccharomyces cerevisiae strain and a non-Saccharomyces strain. By comparing the gas production performance, alcohol tolerance and sugar tolerance of the two strains, and through studying the interaction of the two strains, we obtained the best strain combination for jujube wine: strain RV171 and strain H. With these strains, we optimized the production process of jujube wine, and the produced wine was light reddish brown in color, clear and transparent, and had the typical style of fermented fruit wine.更多还原