昌黎赤霞珠葡萄相关酿酒酵母的分离与筛选
Isolation and screening of Sacchamyces cerorevisiae from grape harvested in Changli
-
摘要: 以昌黎地区赤霞珠葡萄为样本,从中分离出5种酵母。通过菌落特征、菌体形态及赖氨酸培养基鉴定,初步确定其中4株为葡萄酒酿酒酵母。通过高浓度酒精(10%~18%)、高浓度SO2(100~400mg/L),高糖浓度(10%~60%)和高温(37、42℃)的耐受性实验,初步筛选出两株可耐受14%浓度酒精、300mg/L SO2、50%的葡萄糖浓度及42℃高温的菌株。与市售的两种酿酒酵母进行葡萄酒发酵实验,将所得酒样进行理化分析及感官品评,结果表明菌株a发酵力强,较市售酵母菌发酵后挥发酸含量低,残还原糖含量为0.40g/L,且葡萄酒感官评价最高。最终选出菌株a为赤霞珠葡萄酿酒酵母最佳菌株。Abstract: Five species of yeast were isolated from Cabernet Sauvignon grapes cultivated in Changli County, and four were identified as Saccharomyces cerevisiae based on colony characteristics, cell morphology and Lysine Medium. Two Saccharomyces cerevisiae strains which could tolerate 14% alcohol concentration, concentration of 300mg/L SO2, glucose concentration 50% and 42℃ high temperature were selected via tolerance test. Compared with two Saccharomyces cerevisiae strains commercially available based on sensory evaluation and Physico-chemical analysis, selected strain “a” had the best fermentation most power, and the wine had the best taste with lowest volatile acids and 0.4g/L reducing sugar. So the selected strain “a” was the best Saccharomyces cerevisiae strain for Cabernet Sauvignon fermentation.
下载: