酵母菌在红葡萄酒酒精发酵串罐中稳定性研究

在生产条件下,对酵母菌在红葡萄酒酒精发酵串罐过程中的稳定性进行了研究。结果表明,在近1个月的时间内（相当于酵母菌细胞无性繁殖了200代）,串罐过程中的酵母菌细胞不仅能保持初始酵母菌的发酵活性和优良特性的稳定性,而且由于葡萄汁的选择作用,串罐用的酵母菌细胞的发酵活性比初始酵母菌的活性更强,因而其酒精发酵的启动和速度都更快。

STABILITY OF WINE YEAST DURING LONG-TERM USE OF STARTER CULTURFS

The stability and physiological activity of the wine yeast during long-term tank to tank culture, customary enological practice, were studied under the production conditions. The results indicted that, during about one month of tank to tank culture, the yeast cells could remain the fermentative activity and the fine characters selected of the initiative yeast. On the other hand, it was also observed that, yeast cells'alcoholic fermentation of tank to tank culture might be more active than that of the initiative yeast, perhaps due to the selection by grape musts.