一株酿造枣酒优良发酵酵母菌的筛选

Screening of A Fine Yeast Strain for Jujube Fruit Wine Production

以河南内黄枣园生产的优质大枣、烂枣以及枣园土壤为分离源,通过富集培养和划线分离,获得67株酵母菌,通过比较酵母菌的产气能力、小瓶发酵枣酒的感官评价及理化检测结果、耐酒精能力、耐SO_2能力以及酵母菌凝集能力等指标筛选,最终筛选获得1株适宜酿造枣酒的酵母菌ZJ16。研究ZJ16的菌落形态特征,并用枣浸提液为发酵原料对其发酵能力进行测定,发酵枣酒酒精度为9.8%vol,发酵酒呈琥珀色,清澈透亮,枣香浓郁,酒体丰满,酸甜适口。

Quality jujube, rotten jujube and soil collected from Neihuang Jujube Garden were used as isolation source. And 67 yeast strains were isolated from them through accumulating culture and marking-on separation. Through the comparison of their gas-producing capacity, physio-chemical indexes, ethanol tolerance, SO2 tolerance, flocculating capability, and sensory evaluation of jujube fruit wine by bottle fermentation, a fine yeast strain--ZJ16 was finally obtained which was suitable for jujube fruit wine production. The morphological features of ZJI6 were observed and its fermenting capacity was tested with jujube extracting liquid as fermenting raw materials. The alcohol content of produced jujube fruit wine was 9.8 %vol and the wine was transparent and amber in color with harmonious jujube aroma and enjoyable taste.