快速酿造葡萄酒酵母的筛选

通过SO2、酒精和高酸度的耐受性实验,从22株葡萄酒酵母菌中筛选出若干株发酵能力和耐受性均较高的优良菌株,用于低档葡萄快速发酵生产。实验的极限值为:在初发酵液中,SO2的含量为250mg/L,酒精浓度为18%,pH值为2.7。经验证,用筛选株12号菌生产的红葡萄酒可以达到国家标准。

Screening of yeast strains for fast brewing wine

Through the endurance test with SO_2, alcohol and high acidity, some good quality strains with good yeasty abilities and high endurance have been selected from 22 yeasts. They are valuable to be used in fast ferment for low-cost grapes. Experiments determine the following limit values: initial yeasty liquid contents, SO_2, 250?mg/L; alcohol, 18%; pH, 2.7. It is testified that the wine made of the strain No. 12 achieves the national wine processing standards.