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:2004-12-9:(1981-),,,3:010-62733986,62731390:1002-8110(2005)02-0068-041,2,1,13(1.,100094;2.,100083):3(Saccharomycescerevisiae)D24C19CHP,,,C19,C19,Helper,,,:Helper10g/hL,,:;;:TS262.6;TS26217:B,,,,[1],B[2],8,,-,,[3]120t,,20t[4],,,,,[5],,,,11.11.1.1::C19D24CHP:Oenofrance:Helper:Oenofrance::1.1.2pH1.21.2.11.2.2:,,,20Brix,pH3.01.2.3:,,10min,,,,,[6]1.2.4:30C,C19D24CHP,,20g/hL1.2.5:C19,,11Helper120g/hL4552.5g/hL210g/hL5276.3g/hL310g/hL,10g/hL6276.3g/hL,276.3g/hL1.2.6:221.2.7:,,5000g420min,0.22m,81.31.3.122,24h,,CO232220053LIQUORMAKINGVol132,No12Mar.,2005©1995-2005TsinghuaTongfangOpticalDiscCo.,Ltd.Allrightsreserved.,1.3.28,10,(20%,30%,40%,10%),,8[7]1.3.3GB/T15038-94[8]::::22.12.1.11,C19,;D24,,,;CHP,N,1,,25dC19D24,,,CHP,2.1.2,,2.1.1C19,2,,5d,Helper,7d,Helper,2,Helper20g/hL552.5g/hL,Helper20g/hL552.5g/hL,,2.22.2.1,,20d,2,,C19,,,,,Helper,,,465,HelperHelper,2,,5,62.2.23,D24,,C19,CHP,,,C19,,,,33.122C,20Brix25d,10d10%,962,:©1995-2005TsinghuaTongfangOpticalDiscCo.,Ltd.Allrightsreserved.2C19,,,8.78D24,8.56CHP,,8.34C191,,8.53C192,8.79C193,8.61C194,,8.38C195,,8.44C196,,,8.263(%,v/v)(g/L)(g/L)C193.979.641.67D243.299.551.55CHP5.267.991.89C1915.558.072.19C1925.059.951.96C1934.260.602.07C1946.551.152.18C1954.362.641.88C1966.254.652.18,,,,,,,,3.2,,,CHP,,,,,,,CHPD24,CHPC19,,C19CHP,,,3.3,,,[9],,,,,,,6;Helper,,,,,,,,,10g/hLHelper[][1],.[M].:,2002,1-2.[2]Coghlan,Andy.Healinghoney[J].NewScientist,1999,Vol162,lss2192:24.[3].[J].,2004,(8):62-65.[4],.[M].:,2003,576.072005©1995-2005TsinghuaTongfangOpticalDiscCo.,Ltd.Allrightsreserved.:1002-8110(2005)02-0071-02-,(,712100):-(MLF)--:;(MLF);;:TS262.6:A-(MLF),,,-,,,1-1.1--,,L-()L-():2004-12-16:(1967-),,,,,CO21.2-(Leuconostoc)(Pedioccus)(lactobacillus)[2](Leuconostocoenos)(Leuconostocmesenteroides)(lactobacillusplantarum)(lactobacillusbrevis)1.3-MLF,pHSO2[3]12,-SO2,pH(3.4)SO2pH(3.8)pH5.5,pH[5].[J].,1998,(5):54-55.[6].[J].,2001,(4):27-28.[7].[M].:,1999,585-586.[8].[M].:,2002,108-136.[9]BryceRankine.MakingGoodWine[M].Australia:PanMacmillanAus2traliaPtyLimited,2002,48-51.EffectsofWineYeastandYeastNutritiononMeadFermentationLILi1,CHENShang-wu2,ZHANGWen1,MAHui-qin1(1.CollegeofAgricultureandBiotechnology,ChinaAgriculturalUniversity,Beijing100094,China2.CollegeofFoodScienceandtechnology,ChinaAgriculturalUniversity,Beijing100083,China)ABSTRACT:ThreewineyeaststrainsD24,C19,CHPandtwoyeastnutritionHelper,yeastextractwerestudiedtodetecttheirperfor2manceinmeadproduction.Finalproductswerecomparedbybothchemicalanalysisandsensoryevaluation.Astheresult,ameadproductionprocesswasestablished,C19wasthebestchoiceinthreewineyeaststrains,andtheoptimizedyeastnutritionwasHelperwithadosageof10g/hL,whichcouldimprovefermentingspeedandkeepthebestsensoryvalue.KEYWORDS:mead;wineyeast;yeastnutrition32220053LIQUORMAKINGVol132,No12Mar.,2005©1995-2005TsinghuaTongfangOpticalDiscCo.,Ltd.Allrightsreserved.