一株野生酿酒酵母的分离鉴定及发酵分析

Isolation,Identification and Fermentation Analysis of a Wild Saccharomyces Cerevisiae

本试验从玫瑰香葡萄酒自然酿造过程中筛选分离出一株野生酵母菌,经菌落形态观察及分子生物学鉴定为酿酒酵母,命名为Yeast1。对Yeast1进行乙醇耐受性分析,发现Yeast1能够耐受16%(v/v)的酒精度。Yeast1发酵葡萄汁结束后,残糖量、酒精度、挥发酸、总酯和总酸含量分别为3.627 011 g/L、8.5%、0.210 84 g/L、1.264 4 g/L和4.160 3 g/L,分析表明Yeast1发酵力强、速度快、酒精产量较高,残糖量符合酿造干型酒的要求,满足正常的发酵需要。此外,从Yeast1葡萄汁发酵液中共检测到50种香气成分,其中醇类18种、酯类13种、醛类7种、其他酸烯酮醚等物质12种。研究结果表明,昌黎产地玫瑰香葡萄自然酿造中存在较好性能的天然酵母,若将其合理利用可能会酿造出更优质、更具特色的葡萄酒。

In this experiment,one Saccharomyces cerevisiae was screened and identified from Muscatwine natural brewing broth with morphological method and molecular technology,which was named asYeast1. Firstly,Yeast1 could tolerate 16%（ v/v）ethanol. Moreover,after the fermentation of grapejuice by Yeast1,the content of residual sugar,of ethanol,of volatile acid,of total ester and of total acidwere 3. 627 011g/L、8. 5% 、0. 210 84g/L、1. 264 4g/L and 4. 160 3g/L,respectively. These resultsindicated that Yeast1 has better fermentation ability,and can initiate the fermentation immediately andproduce a higher content of ethanol. At the same time,the residual sugar in Yeast1 fermentation broth fitthe standard for dry wine production. Furthermore,there are 50 kinds of aroma compounds were detectedby GC-MS in Yeast1 fermentation broth,of which,there are 18 kinds of alcohol compounds,13 kinds ofester compounds,7 kinds of aldehyde compounds and other 12 kinds of compounds like acids,keteneand ether,and so on. These results indicated that there are yeasts with good fermentation properties inmuscat wine natural process in Changli district,which maybe produce better wines in quality andcharacteristic if they were used appropriately.