不同葡萄酒酵母耐受性试验比较

Comparison of tolerance capacity among several different wine yeasts

本文以新疆和青海葡萄产区的5株不同酿酒酵母(B-4、D-1、D-2、Q-42-2、Q-50-2)为试材,在分离纯化的基础上,对这5株酵母进行不同梯度酒精度、糖度、酸度和SO_2的耐受能力测定。结果表明,菌株Q-42-2和Q-50-2的综合耐受能力较强,他们能在含糖量>250g/L、SO_2含量>400mg/L、酒度>15%、酸度pH<2.0的发酵基质中发酵。证明Q-42-2和Q-50-2酵母菌株具有良好的耐受性。

Five different yeast strains （B-4,D-1,D-2,Q-42-2,Q-50-2）, which were collected from Xinjiang and Qinghai grape- producing areas, were studied on their tolerance capacity to alcohol, sugar, acidity, as well as sulfur dioxide. The results showed that the comprehensive tolerance capacity of Q-42-2 and Q-50-2 were better than other three, and they could grow well in the fermentation substrates with sugar content higher than 40%, sulphur dioxide levels higher than 400mg/L, and alcohol degrees higher than 15%, and pH lower than 2.0, which suggested that Q-42-2 and Q-50-2 yeast strains had high tolerance capacity.