人工栽培猕猴桃酿酒酵母筛选研究

Screening of yeast for artificial cultivated kiwi wine

从人工栽培猕猴桃中分离筛选出优良的酿酒酵母菌种,与实验室已获得的优良野生猕猴桃酿酒酵母MY-20进行果酒发酵对比。从栽培猕猴桃分离筛选出的3株酿酒酵母ZMJ-1、ZMJ-2、ZMJ-3均具有一定的产酒能力。其中ZMJ-1发酵液p H值上升迅速,最快趋于稳定;5 d后发酵液酒精度达到7.3%vol,发酵液均具有澄清、有光泽的优良品质,且具有一定的果味和酒味。综合考虑各项性能,酵母菌株ZMJ-1优于野生猕猴桃酿酒酵母菌种MY-20、ZMJ-2、ZMJ-3。通过后期驯化,酵母菌株ZMJ-1有望成为猕猴桃工业酿酒的专用优良菌株。

Yeasts was screened from artificial cultivated kiwi, and its quality for wine fermentation was compared with the laboratory yeast MY-20 which isolated from wild kiwis. Results showed that yeast ZMJ-1, ZMJ-2 and ZMJ-3 isolated from artificial cultivated kiwi had certain alcohol pro- ducing capacity. The pH of ZMJ-1 fermentation broth increased rapidly, and it was the fastest to getting stable. After fermentation for 5 d, the alcohol content reached 7.3%vol, and the fermentation broth was transparent with certain fruit and wine flavor. In comprehensive consideration, ZMJ-1 was better than laboratory cultured wild kiwi yeast MY-20, ZMJ-2 and ZMJ-3. Through late domestication, the results showed that strain ZMJ-1 has more prospects to be the specific strain for kiwi wine industry utilization.