甘蔗汁酿酒酵母的筛选及特性

Screening and characteristics of Saccharomyces cerevisiae for the fruit wine production with sugar cane

为了筛选适宜于甘蔗果酒的酿酒酵母,综合采用了富集培养、平板分离、产酒与产香实验、起酵实验及耐乙醇特性实验等方法,从自然发酵甘蔗渣中筛选获得1株优良的酿酒酵母G05。菌株G05具有起酵快、耐乙醇性较强、产酒率高、香气明显等特点,最适发酵温度28℃和发酵最适pH值为5.0,在含糖200g/L的甘蔗汁培养基中的乙醇产量、总酯产量分别为10.8%vol和1.2g/L。

To screen suitable Saccharomyces cerevisiae for producing sugar cane wine, a series of experiments were carried out including enrichment culture, plate screening, output of wine and incense, response of fermentation start and test of ethanol endurance. From the natural fermentation process of bagasse, a S. cerevisiae strain G05 with excellent fermentation characteristics was screened out owing to its fast response to fermentation start, strong ethanol endurance, high rate of wine output and obvious aroma together. The optimal temperature and pH value for fermentation were 28℃ and pH value 5.0, respectively. Using sugar cane juice as medium and initial sugar concentration 200g/L, the yields of ethanol and total ester reached 10.8% vol and 1.2g/L, respectively.