蓝莓红酒发酵醪中酵母菌株的筛选

Screening on Yeast Strains from the Fermented Mash of Blueberry Wine

采集贵州省麻江县蓝莓产区新鲜成熟蓝莓,添加40 mg/L浓度的SO2,经室温发酵后从发酵醪中分离出13个菌株。通过香气实验及酒精实验,再经过耐乙醇、耐高糖、耐低pH值、耐高温、耐SO2系列实验筛选得到5个菌株。将此5个菌株结合商业酵母71B与D254进行蓝莓红酒发酵,结果表明,其中Z2菌种发酵酒精度为7.27%vol,总糖为4.83 g/L,总酸为6.5882 g/L,总酯为0.669 g/L,所得酒液感官评定好,符合红酒生产菌株的条件,最终选择Z2供后续试验。

Fresh blueberry planted in Majiang, Guizhou was collected, then 40 mg/L SO2 was added for its fermentation, and 13 strains were sepa- rated from the fermented mash. 5 yeast strains with good gas production and enjoyable smell were further screened out through the test of ethanol resistance, sugar tolerance, low pH value tolerance, high temperature tolerance, and SO2 tolerance. Those 5 yeast strains coupled with commercial yeast 71B and D254 were used for the production of blueberry wine in the experiments. And the results suggested that strain Z2 was the best a- mong them （the alcoholicity of its fermented wine was 7.27 %vol, total sugar content was 4.83 g/L, total acids content was 6.5882 g/L, and total esters content was 0.669 g/L） and it was chosen for consequent test.