桃果酒酿酒酵母选育及酿造条件研究

Screening and breeding of S.cerevisiae for peach fruit wine and study on fermentation conditions

12株野生酵母自济南市郊区桃栽培园区成熟桃表面分离,经杜氏管发酵和大瓶复筛,选择其中2株产酒能力强、产香好的酵母,驯化选育后1株酵母J11的产酒产香能力达到酿酒生产的要求。生理生化和分子生物学鉴定证明其为酿酒酵母(Saccharomyces cerevisiae)。确定了其在桃酒酿造中最适接种量,并以商品活性干酵母LALLEMAN D21为对照,研究了其发酵能力,证明其为桃酒酿造的优良酵母。最后,对桃酒酿造的工艺进行了优化。

t2 strains of wild yeast were isolated from the surface of peach which picked from the yard in the suburbs of Jinan.2 strains were chose by Durham tube method and amplification test.They were tamed and bred.But only the strain J11 could be used to make wine.Physiology and physiological identification and molecular biology identification proved that J11 was Saccharomyces cerevisiae.Research on the optimal inoculation quantity of J11 in peach juice was done.Fermentation characteristic of Jll was studied contrast with LALLEMAN D21.The J11 was considered as a Saccharomyces cerevisiae with potential application because of its favorable properties.Brewing technique and process of peach fruit wine were optimized.