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《Sino-Overseas Grapevine & Wine》 2009-09
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Comparison of tolerance capacity among several different wine yeasts

Qin weishuai~1,Wang Haiyan~1,Li Chao~2,Lv Peng~1,Zhao Xinjie~(~1*) (1.Food and Bioengineering Department,Shandong Institute of light Industry,Jinan 250533; 2.Longkou Branch,Shandong Agriculure Broadcast & Television School,Shandong Longkou 265701)  
Five different yeast strains(B-4,D-1,D-2,Q-42-2,Q-50-2),which were collected from Xinjiang and Qinghai grape-producing areas,were studied on their tolerance capacity to alcohol,sugar,acidity,as well as sulfur dioxide.The results showed that the comprehensive tolerance capacity of Q-42-2 and Q-50-2 were better than other three,and they could grow well in the fermentation substrates with sugar content higher than 40%,sulphur dioxide levels higher than 400mg/L,and alcohol degrees higher than 15%,and pH lower than 2.0,which suggested that Q-42-2 and Q-50-2 yeast strains had high tolerance capacity.
【CateGory Index】: TS262.6
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