自选酵母发酵性能的研究

Research on The Optional Yeast Fermentation Performance

用自选xjd-2酵母和法国酵母D254酵母酿酒,对葡萄酒进行理化分析和感官评价。结果表明:xjd-2生长繁殖快、酵母发酵力强,对葡萄汁有很强的适应能力,能在含糖>400g/L、SO2>200mg/L、酒度>15%、含酸量>15g/L的葡萄汁中发酵;并能在10～35℃温度下发酵,温度适应范围广;与法国酵母D254相比发酵速率和适应能力几乎一致。且该酵母发酵的葡萄酒具有澄清、口味纯净柔和、酒体协调的特点。

This study adopts experiment materials from xinjiang shihezi local collection fresh ripe red grape used as an experimental raw material,the XJD-2 already screening good wine yeast and D254 yeast,and the physical and chemical analysis and wine sensual evaluation.The results showed that： Breeding XJD-2 fast growth and reproduction of yeast,fermentation ability,to the grape juice has a strong adaptability to the sugar 400g / L,SO2 200mg / L,alcohol 15%,acid content 15g / L of grape juice fermentation;can be 10 ~ 35 ℃ temperature range of fermentation,the optimum temperature range is wide;and France compared to the fermentation of yeast D254 almost the same rate and adaptability.The wine fermented with yeast to clarify,taste pure soft wine coordination features.