枣酒酿造用酵母的筛选及发酵性能研究

Screening and fermentation properties of yeast for jujube wine

以枣庄长红枣发酵液和枣园土壤为酵母菌株的分离源,经过富集培养和多次划线分离纯化,来获得优良的枣酒酿造酵母菌株。经过酵母菌株的产气性能和产酒精性能比较,以及耐酒精、耐酸、耐糖、耐SO2等耐性试验,得到了发酵性能较强的酵母菌株Z03、Z13、Z34。经过染色,镜检观察其细胞形态和芽殖方式,确定为酵母菌,经WL培养基培养后观察,初步鉴定其属于酵母属的酿酒酵母(Saccharomyces cerevisiae)。将这三株酵母与活性干酵母按照枣酒发酵工艺程序进行发酵,发酵出来的枣酒经感官评定和理化检测,最终筛选出适合枣酒发酵酵母菌株Z13和Z34,其酒精度为9.5%vol和10.8%vol。

Superior yeasts for jujube wine was obtained from the jujube fermentation broth and jujube orchard soil by enrichment culture and repeated plate streaking. Comparing with gas production and alcohol production performance of yeast and alcohol resistance, acid resistance, sugar resistance, SO2 resistance and other performance tests, the yeast （Z03, Z13, Z34） which had strong fermentation properties were obtained. After staining, cell morphology and budding way, it was determined as Saccharomycetes sp. Then it was identified as Saccharomyces cerevisiae after WL cultivate. According to the jujube wine fermentation process, using the three strains of yeast and active dry yeast, jujube wine was fermented. By sensory evalu- ation and physicochemical examination, the yeast which was suited for jujube wine was determined as yeast Z13 and Z34, and the alcohol content of jujube wine was 9.5%vol and 10.8%vol, respectively.