石榴果酒酵母的分离及发酵工艺

Study on Fermentation Techniques of Pomegranate Fruit Wine and Isolation and Identification of Yeasts from Pomegranate

为了得到发酵石榴汁的优良菌种,并确定石榴酒发酵的工艺参数,从自然发酵的石榴酒醪中分离、纯化石榴酒酵母菌种;通过单因素和正交试验,确定石榴酒发酵的工艺参数。结果发现,分离纯化的菌种经形态特征和26S rDNA D1/D2区域序列分析鉴定为酿酒酵母。确定的最佳工艺条件为:温度28℃、pH3.8、糖度为17%、二氧化硫的添加量为100mg/L,最终发酵的石榴酒的酒度在10%VoL左右。

To obtain a pomegranate fermented juice of good bacteria and study the fermentation techniques. From naturally fermented mash to isolate pomegranate wine,pomegranate wine yeast species purified; by single factor and orthogonal tests,pomegranate wine was fermented to determine the process parameters. Purification of the strains were identified as Saccharomyces cerevisiae. The optimum fermentation techniques were determined as followed：temperature at 28℃ ,pH value adjusted 3.8 ,and sugar content to 17,SO2 its adding 100 mg/L and the final alcohol degree was about 10% VoL. Pomegranate wine was fermented for bacteria,the optimum fermentation techniques were determined.