摘要
为寻找适合酿造刺葡萄果酒的酵母菌株,从刺葡萄原酒、新鲜刺葡萄以及经初发酵过滤所得的刺葡萄皮渣中分离提取得到90株酿酒酵母,并对经发酵试验初步筛选出的5株酵母进行了耐酒精、耐糖、耐酸和耐二氧化硫的性能测定比较,最终筛选出1株发酵性能优良的菌株(B54)。该菌株具有很高的耐酒精能力,在18%的酒精浓度条件下也能迅速启动发酵,同时在高浓度SO2(250 mg/L)条件下发酵启动最快,并能耐受2.0%浓度的柠檬酸,较其他菌株具有更强的耐酸性,因此可作为刺葡萄酿酒的专用菌株。
In order to find a suitable yeast strain for brewing Vitis davidii Foex wine, 90 Saccharomyces cerevisiae strains were extracted from unblended wine of Vitis davidii Foex, fresh Vitis davidii Foex and grape residue left after being primarily fermented and filtered. Through preliminary selection of fermentation experiment, we got 5 strains of yeast. And through comparison of performance measurement such as alcohol tolerance, sugar tolerance, acid resistance and sulfur dioxide resistance, we screened one yeast strain（B54） with fermentation performance excellent finally. B54 had the strongest alcohol tolerance capacity, could start fermentation quickly in the 18% alcohol concentration, was the fastest start fermentation yeast under the high concentration of SO2 （250 mg/L）, could tolerate 2% citric acid, had stronger acid resistance than other strains. So, it could be used as a special strain of Vitis davidii Foex wine.
出处
《保鲜与加工》
CAS
2013年第3期47-50,共4页
Storage and Process
基金
湖南省科技厅重点项目(2011NK2018)
长沙市科技局重点项目(k1207090-21)
湖南省大学生创新项目(SCX1105)
关键词
刺葡萄
酿酒酵母
分离
性能
Vitis davidii Foex
Saccharomyces cerevisiae
extraction
performance
