户太八号葡萄酒本土酵母筛选

Screening of domestic yeast for production of wine with No.8 Hutai grape

以西安地区特有葡萄品种户太八号自然酿造过程中的醪液为分离源,从自然发酵各阶段共分离出135株酵母菌,经过三级筛选,获得了适合户太八号桃红葡萄酒酿造的菌株S37。经表型鉴定及分子生物学鉴定,菌株S37是酿酒酵母(Saccharomyces cerevisiae)。对其发酵条件进行优化,结果表明,菌株S37最适发酵条件为:24℃,p H 5.0。菌株S37发酵所产酒样香气浓郁、口感醇厚、协调,香气组成与比例适宜,各项理化指标均接近商业菌株EC1118,具有工业化应用潜力。

135 yeast strains were isolated from all stages of spontaneous fermentation with No. 8 Hutai grape,which is the unique species in Xi＇an. And then,strain S37,which was suitable for the production of wine,was isolated after 3 screening cycles,and identified as Saccharomyces cerevisiae by phenotypic and molecular biological identification. Additionally,the fermentation conditions of strain S37 were studied. The results showed that the optimal fermentation condition was 24℃ and p H5. 0. Furthermore,the aroma,taste and many other properties were closed to those of commercial yeast EC1118,some were even better. Therefore,strain S37 has application potential in wine brewing industry.