柿子果酒酵母菌的分離、篩選及其應(yīng)用研究.pdf

1、中國(guó)農(nóng)業(yè)大學(xué)碩士學(xué)位論文柿子果酒酵母菌的分離、篩選及其應(yīng)用研究姓名：崔鐵忠申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：果樹學(xué)指導(dǎo)教師：冷平20050601AbstractBasedonthebrewingcharacteristicsofwine，thepresentworkfocusedontheimprovementofaromaofpersimmonwineTwoyeastswereisolatedandselectedfromnaturalenvi

2、ronmentFurthermore，theselectedyeastswereusedtoimprovethefermentationtechniquesothatthearomacallbeincreasedTheresultsareasfollowsThedifferenttemperatures，pHvalue，culturemediaandconcentrationofethanolwerechosenastheenrichm

3、entconditions122yeastshadbeenisolatedfromsoilinpersimmonorchardandallkindsoffruitpeelThefermentationcapacitytolerancetoS02andethanolwereusedasselectiveconditionstoselecttheyeastDuringtheselection，thesensoryremarkwasempha

4、sizedAccordingtotheaboverequirements，twostrainsofyeastwereselectedThetwoyeaflswereidentifiedasTorulasporadelbrueckii，Kluyveromycesmarxianus，andnamedasGS7，GS3，respectivelyThebiologicalpropertiesofselectedyeastswereanalyze

5、dinthepaperBycomparison，wecanseethatthetemperaturehadbeenmoreinfluentialonthegrowthcurveandthefermentationculvethantheanyotherfactorsTheoptimumgrowthtemperaturesweredeterminedas3CC，34。C，andtheoptimumfermentationtemperatu

6、resofthemwereall30℃TheoptimumpHvaluesofGS7andGS一3were45，55Amongthebiologicalproperties，theflocculentpropertyisverygood，andtheirvaluescanreach24，36，respectivelyThemixedfermentationexperimentswerecarriedoutinseveralwaysThe

7、resultsshowedthatthepersimmonwinefermentedbymixedculturescannotonlykeepthearomaofpersimmonfruit，butalsohadahighfermentationdegreeThus，itisahopefulwaytosatisfytheindustrializedproductionofpe“immonwineKeywords：persimmonwin