期刊论文

中文

酿酒科技

1001-9286

2009

1

21-22,26

湖南省科技厅农业重点项目（编号:02NKY2002）。；

本校为第一机构

以湖南省怀化市的含糖量为15．8％的刺葡萄（V．davidii Foex）为酿酒原料，利用刺葡萄上的野生酵母发酵。试验表明，在25℃下自然发酵彻底，酒精度达到7．80％vol，干浸出物含量也达到最高值，具有独特的香味和口感；刺葡萄上的野生酵母群落中具有抗SO2能力较强的菌种；抗酒精能力强的酵母较少，但通过前期发酵的培养，再加糖发酵可以得到14．2％vol的刺葡萄酒。

V.davidii Foex （15.8 % sugar content and planted in Huaihua, Hu＇nan） was used as raw materials to produce grape wine by spontaneous fermentation. The experimental results indicated that complete fermentation could be achieved at 25 ℃ and the alcohol content reached up to 7.80 %vol, besides, the dry extract content was also the highest and the produced grape wine had special aroma and enjoyable taste. The yeast groups of V.davidii foex had plenty of SO2-tolerance microbial species but less ethanol-tolerance microbial species. However, after ...