| 2种酵母对蓝靛果果酒理化特性的影响 |
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| 引用本文： | 薛桂新,尚晓敏. 2种酵母对蓝靛果果酒理化特性的影响[J]. 中国酿造, 2011, 0(12) |
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| 作者姓名： | 薛桂新 尚晓敏 |
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| 作者单位： | 延边大学农学院食品科学系,吉林延吉,133000 |
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| 摘 要： | 该文以蓝靛果为原料,以选择适宜的酿造蓝靛果果酒酵母为研究目的,比较LA酵母和安琪酵母对蓝靛果果酒中总糖、总酸、酒精度和多酚等理化指标的影响,并对蓝靛果果酒进行了感官评定.综合分析的结果是LA酵母比安琪酵母更适合蓝靛果果酒的发酵.
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| 关 键 词： | 蓝靛果果酒 理化特性 酵母 |
Effects of two yeast strains on physicochemical properties of Lonicera caerulea L. wine |
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| XUE Guixin , SHANG Xiaomin. Effects of two yeast strains on physicochemical properties of Lonicera caerulea L. wine[J]. China Brewing, 2011, 0(12) |
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| Authors: | XUE Guixin SHANG Xiaomin |
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| Affiliation: | XUE Guixin,SHANG Xiaomin(Department of Food Science,Agriculture College of Yanbian University,Yanji 133000,China) |
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| Abstract: | Using Lonicera caerulea L.as raw material,the study aimed at screening of yeast for Lonicera caerulea L.wine production.Physiochemical characteristics,such as total sugar contents,total acidity,alcohol contents and contents of polyphenols of wine fermented by two strains of yeasts were compared,and sense quality was evaluated,as well.The results showed that yeast LA was more suitable for Lonicera caerulea L.wine fermentation than Angela yeast. |
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| Keywords: | Lonicera caerulea L.wine physicochemical properties yeasts |
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