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首页> 外文会议>International Conference on Manufacturing Science and Engineering >Isolation of Saccharomyces Cerevisiae GJ03 from the Spontanous Fermentation Orange Wine and Application in the Course of Orange Wine Brewing
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Isolation of Saccharomyces Cerevisiae GJ03 from the Spontanous Fermentation Orange Wine and Application in the Course of Orange Wine Brewing

机译：从自发发酵橙葡萄酒中分离酿酒酵母GJ03，在橙葡萄酒酿造过程中的应用

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摘要

Four preponderant yeast strains (GJ01, GJ02, GJ03 and GJ04) were isolated from the spontaneous fermentation pear wine as source of yeast for wine making from pear. Ethanol yield of GJ03 was the highest and its using rapidity of the sugar was the most quickly. GJ03 was identified as Saccharomyces cerevisiae and named Saccharomyces cerevisiae GJ03. The orange wine fermented associated by Saccharomyces cerevisiae GJ03 was the best in quality by sensory evaluation among all orange wines whose ethanol concentration was 9.06% (v/v).
机译：从自发发酵梨葡萄酒中分离出四种优势酵母菌株（GJ01，GJ02，GJ03和GJ04）作为梨的葡萄酒来源。 GJ03的乙醇产率是最高的，并且其使用糖的速度最快。 GJ03被鉴定为酿酒酵母，并命名为Saccharomyces Cerevisiae GJ03。通过乙醇浓度为9.06％（v / v）的所有橙色葡萄酒中，由Saccharomyces Cerevisiae GJ03发酵的橙葡萄酒是最佳的质量。

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