优良酵母菌连续混合发酵赤霞珠葡萄酒的研究

Continuous mixed fermentation of Cabernet Sauvignon wine by excellent yeast

通过对新疆赤霞珠葡萄自然发酵过程中分离鉴定的7株酵母菌的SO2、酒精、高糖、酸性及温度耐受性能进行发酵研究,获得了葡萄酒最适发酵菌株Y6和Y19,以工业菌株D-254为参照进行连续混合发酵试验,确定其最佳生产工艺为前期添加菌株Y6,发酵温度20℃,发酵时间54h;后期添加菌株Y19,发酵温度25℃,发酵时间120h,酵母总添加量为0.08%,添加比例Y6/Y19为1∶3。

Seven strains of yeast were isolated and identified from natural fermentation process of Xinjiang Cabemet Sauvignon grapes. The tolerability of SO2, high osmotic pressure, high sugar concentration, high acid concentrations, high temperature was investigated, and the optimal wine fermentation strains Y6 and Y19 were obtained. Using industrial strain D-254 as a reference for continuous mixed fermentation, the optimal production pro- cess was determined as follows： preliminary addition of yeast strain Y6, fermentation temperature 20℃, time 54 h; latter addition strain Y19, fermenta- tion temperature 25℃, time 120 h, total yeast addition 0.08%, and ratio of Y6/Y19 1：3.