COMPARISON OF FERMENTING PROP-ERTIES AMONG INDIGENOUS SACC-HAROMYCES CEREVISIAE STRAINS

• 作 者: ChengChao;BeizhongHan;JingyuChen;
• 机 构: College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, CH
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年期

　　The fermentation properties of five indigenous Saccharomyces cerevisiae strains from wine grape production area in Hebei province were compared.Firstly tolerance properties of these strains were studied based on resistance to alcohol,sugar,acidity and sulfur dioxide,as well as growth at low temperature.Then the fermenting properties including fermenting power,alcohol production and residual sugars of these strains were investigated.Two excellent Saccharomyces cerevisiae strains (C3,S1) were selected for their satisfactory fermenting properties,which have potential to produce unique wine to a specific region in China.