果酒是一种经过发酵的低度饮料酒，酵母性状的好坏直接影响到所酿果酒的口感和风味。当前，我国在果酒酵母的选育方面取得了很大进展，据了解应用于果酒生产中酵母主要可以分为酿酒酵母和非酿酒酵母两类。果酒酵母要从适宜的生长环境中分离、筛选，并驯化得到性能稳定的品种用于果酒生产。果酒酵母的改良手段有自然选育、诱变育种、杂交育种、原生质体融合、基因工程等技术。

Fruit wine is a fermented low alcohol drink wine. Yeast traits directly affects the wine taste and flavor. The breeding of fruit wine yeast made great progress. Fruit wine yeast in production can be mainly divided into Saccharomyces and non Saccharomyces cerevisiae. Fruit wine yeast is separated, screened and acclimated to get stable performance from the appropriate growth environment. Improved means of fruit wine yeast have natural breeding, mutation breeding, cross breeding, protoplast fusion, genetic engineering technology.

以安琪葡萄酒果酒酵母RW、安琪酿酒曲、LAFFORT F33葡萄酒酵母为发酵酵母和成熟的火棘果实为原料,经过主发酵、后发酵和澄清等工艺酿制成火棘发酵酒。经过对成品发酵果酒的感官和常规的理化指标的对比研究表明,LAFFORT F33酿造的火棘果酒质量稳定,酒色鲜红色、澄清透明、无沉淀;果香浓郁,酒香、果香协调;口感纯净、幽雅;典型性强,且理化检测指标均符合国家标准,是一种理想的适合生产火棘果酒的发酵酵母。

In the experiments, three kinds of yeast including Angel fruit wine yeast RW, Angel koji and LAFFORT F33 were used respectively for the production of Pyracantha fortuneana fruit wine. Through the comparison of the sensory indexes and routine physiochemical indexes of the pro-duced wine, LAFFORT F33 was the best choice for the production of Pyracantha fortuneana fruit wine (the produced wine was clear and transpar-ent without any precipitate and with pure and elegant taste and harmonious fruit aroma, and its physiochemical indexes met national standards).

以酥李为原料,选取酵母量、发酵时间、发酵温度等影响果酒品质的3个关键因子,以感官评分为指标,采用正交试验设计优化酥李果酒发酵工艺条件。结果表明,最佳发酵工艺条件为:酵母用量1.2 g/L,发酵温度25℃,发酵时间4d,发酵酒酒精度为13%vol。最终酿造出品质优良,酒液透亮,且具有浓郁香味的酥李果酒,为酥李果酒的研究和开发提供了理论依据。

In the experiments, the fermenting conditions of crisp plum wine were optimized as follows by orthogonal test (yeast use level, ferment-ing time and fermenting temperature selected as the three key factors, and sensory scoring as the evaluation indexes): the use level of yeast was 1.2 g/L, fermenting temperature was at 25℃, fermenting time was 4 days, and the alcoholicity of fermenting wine was 13 %vol. The produced wine was clear and transparent with strong fruit aroma. This study provided theoretical evidence for further research on and development of crisp plum wine.

以石榴汁、糯米为主要原料，研究发酵石榴糯米酒的生产工艺和参数。糯米经甜酒药发酵，冲缸时加入石榴汁及果酒酵母酿造石榴糯米酒，结果表明石榴糯米酒的最佳工艺参数为石榴汁与糯米添加比4∶1，果酒酵母添加量0.08%，发酵时间5 d。

This paper studies pomegranate juice and pomegranate wine fermented glutinous rice as the main raw material production process and parameters. Glutinous rice with sweet medicine fermentation, the punch cylinder is added to pomegranate juice and fruit wine yeast rice wine brewing pomegranate. Research results show that the optimal technological parameters of pomegranate wine: pomegranate juice and glutinous rice wine yeast is added 4∶1, wine yeast 0.08%, fermentation time 5 d.

为获得适合橙汁果酒发酵的菌种,从橙汁发酵醪液中纯化出酵母菌,采用杜氏管法、CO2失重法及感官评定法进行筛选。通过形态观察和生理生化试验对菌株进行鉴定,并对菌株进行耐受性研究。结果表明：从发酵醪液中分离出4株酵母菌,经过初筛及复筛得到一株发酵能力强、还原糖利用率高、果酒风味柔和等优良特征的酵母菌,编号为FJ-20,鉴定为酵母属的绮丽酵母。该菌株对酸的耐受能力为pH2.5,对酒精的耐受能力为10%vol,对氯化钠耐受能力为11%,对蔗糖的耐受能力为35%。该菌株发酵能力强、还原糖利用率高、果酒风味柔和,发酵产香浓郁,适合作为橙汁低纯果酒的酿造酵母。

In order to obtain suitable yeast stain for fruit wine production,yeasts strains were isolated and purified from fermentation liquid of orange juice,and the screening was carried out by Durhams''tube test, weight loss method by CO2 generation, and sensory evaluation.They were identified by morphological observation,physiological and biochemical tests,their tolerance were also evaluated in the paper.The results showed that,by preliminary and re-screening,1 strain of yeast code FJ-20 with high fermentation ability,high utilization rate for reducing sugar,and soft-fine wine features from the 4 strains isolated was identified as Saccharomyces elegans Lodder et Kreg.-V.Rig.Its tolerance to acid,alcohol, sodium chloride (NaCl),and sucrose was pH2.5, 10% vol, 11%,and 35%.The strain had strong fermentation ability,high utilization rate for reducing sugar,soft-fine wine features,and good fragrance, etc.It could be proposed that yeast FJ-20 as suitable candidate for low-pure wine brewi