苹果酒酿酒酵母的选育及性能对比研究

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摘 要：本文采用镜检法、TTC染色法、杜氏小管发酵法对自然发酵的盐源苹果果酒中纯化的15株野生型酵母菌进行筛选，得到两株性能较好的酵母菌P-6、P-9，对其二者及商用安琪果酒酵母进行发酵性能以及果酒感官分析对比。结果发现，P-9酵母起酵能力最强，发酵的苹果酒味道佳，适合用于盐源苹果果酒发酵。

关键词：苹果果酒；酵母；发酵性能

Breeding and Performance Comparison of Apple Cider Saccharomyces Cerevisiae

HE Shaoying， LIN Qiao*， YANG Qunna， BAI Yuanyuan， DENG Yousheng， ZHENG Tingting

（Xichang College， College of Agricultural Sciences， Liangshan 615000， China）

Abstract： This article uses microscopy， TTC staining， and Du’s small tube fermentation methods to screen 15 wild-type yeast strains purified from naturally fermented salt source apple cider， and obtains two yeast strains P-6 and P-9 with better performance. The fermentation performance and sensory analysis of the two strains and commercial Angel fruit wine yeast are compared. It was found that P-9 yeast has the strongest fermentation ability， and the fermented apple cider has a good taste， making it suitable for the fermentation of salt source apple cider.

Keywords： apple cider; yeast; fermentability

凉山州盐源苹果营养丰富，有降血脂、护肤养颜、改善血脂等功能。（剩余4846字）