蛇龙珠葡萄(烟台产区)自然发酵醪中选育的酿酒酵母发酵特性研究

Fermentation characteristics of Saccharomyce scerevisiae screened by spontaneous fermentation with Cabernet Gernischt grapes(Yantai region)

对烟台产区蛇龙珠葡萄自然发酵醪中筛选的12株酿酒酵母进行发酵特性研究。首先对发酵终止后的残糖量和酒精体积分数测定,再对部分菌株进行耐酒精、耐酸、耐SO2和耐高糖能力测定,选取3株发酵性状较好的酿酒酵母用于蛇龙珠干红葡萄酒酿制。结果菌株YSF4的发酵特性良好,发酵后酒样指标较好,甚至优于商品化酵母,具备工业葡萄酒酿造应用潜力。

The ferm entation characteristics of12 strains ofSaccharom yce scerevisiae screened by spontaneous ferm entation w ith C abernetG ernischt grapes （Y antairegion）w ere studied.Firstly,residualsugarcontentand alcoholcontentw ere determ ined afterferm entation term ination,and then the tolerance ofalcohol,acid,SO 2,and high glucose concentration w ere determ ined.A tlast,three strains thathave betterferm entation characters w ere used to produce dry red w ine ofC abernetG ernischt.The results indicated thatthe strain Y SF4 had good ferm entation characteristics,and the w ine sam pleshad good index afterferm entation,even superiorto the com m ercialization yeast,w hich w assuitable forindustrialw ine brew ing industry.