A RAPID PROCEDURE FOR SCREENING OF INDIGENOUS WINE SACCHAROMYCES CEREVISlAE STRAINS

• 作 者: ZhengLi[1]Bei-zhongHan[1]Jing-yuChen[2]
• 机 构: College of Food Science & Nutritional Engineering, China Agricultural University, Beij ing 100083, C
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年期

　　Indigenous yeasts were isolated during spontaneous fermentation of three varieties of grape (Cabernet Sauvignon,Merlot and Chardonnay) which were collected from four wine production area (Shacheng,Changli,Yantai and Wuwei).The potential Saccharomyces cerevisiae strains were obtained through some tests based on morphological and physiological characteristics ofS.cerevisiae.