蓝莓果酒酵母筛选及发酵性能研究

Screening of Yeast Strains for Blueberry Wine and Study on Their Fermenting Performance

采集贵州麻江蓝莓栽培基地土壤、蓝莓叶、蓝莓鲜果、自然发酵的不同阶段发酵液为实验材料,通过选用不同培养基富集酵母,并进行蓝莓专用酵母筛选和发酵特性能研究。结果表明,共分离得46株酵母,其中从土壤共分离得6株酵母菌,蓝莓叶上分离得3株,果表皮分离得9株,自然发酵不同阶段发酵液分离到28株,富集酵母菌适合的培养基为酵母富集培养基、YEPD培养基和PDA培养基。进行复筛和发酵性能试验,筛选到的4株酵母菌均能发酵出蓝莓果香和酒香协调、酸味柔和、酒体丰满的蓝莓果酒,具有开发成优良商品果酒酵母的潜力。为今后酿造具有独特风格的蓝莓酒有非常重要的意义。

The soil, blueberry leaf, blueberry fruit, and blueberry at different natural fermentation stages were collected as the experimental ma-terials. Through the selection of different culture mediums for yeast strains accumulation, a total of 46 yeast strains was isolated successfully in-cluding 6 strains from the soil, 3 strains from blueberry leaf, 9 strains from blueberry fruit peel, and 28 strains from blueberry at different natu-ral fermentation stages. The culture mediums suitable for yeast strains accumulation included yeast accumulation culture medium, YEPD cul-ture medium, and PDA culture medium. After secondary screening and fermenting performance test, 4 yeast strains were finally obtained suit-able for producing blueberry wine with enjoyable taste, harmonious wine aroma and full wine body. Besides, they had the development poten-tials as commercial yeast strains. This study was of great significance in guiding the development of blueberry wine with special styles.