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《Liquor-Making Science & Technology》 2007-01
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Isolation of a Yeast Strain for Mulberry Fruit Wine and Determination of Its Tolerance

ZHAO Xiang-jie1,2, TU Guo-quan1,XIAO Geng-sheng2 Yang Rong-ling1,2 , LIU Xue-ming2 and CHEN Wei-dong2 (1.Department of Bioengineering of Jiangxi Agricultural University, Nanchang, Jiangxi 330045;2.The Sericulture & Farm Product Processing Research Institute of Guangdong Academy of Agricultural Sciences, Guangdong Open Access Laboratory of Agricultural Product Processing, Guangzhou, Guangdong 510610, China)  
The yeast strains from ripe mulberry fruits, leaves and orchard soil were screened preliminarily and then a quality strain with rapid fermentation performance (7 d fermentation could reach 11.7 %Vol liquor yield was screen through secondary screening by the methods of TTC color reaction, gas producing primary screening, and big bottle fermentation secondary screening and amplification test. The determination of the strain tolerance proved that it could tolerate the high content of sugar,alcohol and SO2, it could carry out normal fermentation under mulberry juice pH value, and it could take the place of grape wine yeast for mulberry wine production because of its favorable properties.
【Fund】: 粤港农产品深加工关键领域重点突破招标项目(No.200549832)
【CateGory Index】: TS261.11
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