- Selection and Oenological Comparison of Taiwan Black Queen Grape Wine Yeasts
- Screening and Cultivatin of a Yeast Strain with High Organoselenium Yields
- Cloning of a LEU Gene and an ARS Site of Rhodotorula glutinis
|李子酒製作用酵母菌之篩選及研究=Isolation of Yeasts Used for Plum Wine Fermentation
|林世斌; 陳莉臻; 黃中宜; 丁翠傑; Lin, Shih-bin; Chen, Li-chen; Huang, Chung-i; Ding, Tzuey-jieh;
|酵母菌; 李子酒; 菌種篩選; Yeast; Plum wine; Isolation; Saccharomyces cerevisiae;
|In this study, plum wine made by brewing with several different strains of yeast was attempt. In addition to two yeast strains isolated out from commercial koji, a commercial baker's yeast and the yeast strain labeled CCRC21812 were also tried in brewing plum wine. Besides, plum wine brewed with wild yeast was done and served as a control group. Two yeast strains, Y01 and B02, obtained in this study were remarkably different in their colony type, color, individual size and shape. The alcohol production rate of Y01, B02, and CCRC21812 were apparently higher than the others. However, all strains made no difference in their wine products for titerable acid amount, sugar residual and pH change. Taste panel of plum wine made remarkably demonstrated Y01 had the best quality over the others. Therefore, Y01 had better potential in making plum wine.