石榴酒酵母的筛选

Screening of Yeast for the Production of Pomegranate Fruit Wine

以石榴为原料进行石榴酒发酵研究,对6种酒用酵母进行多级筛选,得到3株优良酵母,对这3株酵母进行耐酒精度、耐SO2、耐糖度实验分析。结果表明,4号菌株耐酒精度为18%vol,耐糖度为24莓Bix,耐SO2浓度为430 mg/L。以初始糖度为20莓Bix的石榴汁在28℃条件下发酵7 d,可以酿制出酒体纯正,色泽光亮透明,酸甜爽口的石榴酒,发酵醪液酒精度为9.6%vol。

The production of pomegranate fruit wine was studied.Three quality yeast strains were screened through three-stage screening of 6 kinds of yeast.Then alcohol tolerance capacity,sugar tolerance capacity and SO2 tolerance capacity of the three strains were analyzed.The results showed that No.4 strain was the best one（alcohol tolerance was 18 %vol,sugar tolerance was 24 °Bix,and the SO2 tolerance was 430 mg/L）.As the initial sugar concentration was 20 °Bix,after 7 d fermentation of pomegranate juice at 28 ℃,pomegranate fruit wine with pure and enjoyable taste and transparent and clear wine body could be produced.The alcoholicity of the fermenting mash could reach up to 9.6 %vol.