关键词: 超声波, 葡萄酒酵母, 发酵性能

Abstract: The effects of the ultrasonicwave on fermented capability of Saccharomyces serevisiae and wine quality were studied with grapes named“ Carugnane”, for the sake of controlling fermentation intentionally to improve wine quality. The results showed: The quantity of yeast cells and the percentage of live cells are reduced by ultrasonic treatment, and the greater the power and the longer the time treated, the less will be the quality and the percentage. The yeast treated by ultrasonic wave hardly affect the fermented velocity and all samples are fermented normally, but affected the wines quality strongly. By statistical analysis, the alcohol contents has distinct differences. Being treated by ultrasonic wave alconolism almost decreases and very few increases. The remnant sugar contents has significant differences. After being treated by the sugar content becomes higher than control. The contents of titration acid and volatile acid increase distinctly. The ultrasonic wave affects the phenol contents not significantly but on the protein contents strongly.

Key words: ultrasonic wave, Sacchromyces serevisiae, fermentation performance