低产高级醇葡萄酒酵母菌株的筛选

Screening of wine yeast strains with low yield of higher alcohols

分析了6株葡萄汁酵母(WY-1,WY-2,WY-3,WY-4,WY-5,WY-6)以及2株葡萄酒活性干酵母(VL1,QA23)的高级醇产生量,并利用杜氏管发酵比较各菌株的耐受性(包括耐乙醇、酸、高糖以及SO_2),通过葡萄酒发酵比较各菌株的生长、发酵性能。研究结果表明,WY-1高级醇产生量较低,为206.31 mg/L;且分别在乙醇体积分数为16%、p H为2.65、葡萄糖质量浓度为400 g/L以及SO_2质量浓度为400 mg/L时都有很好的耐受性;生长速率较快、发酵性能较好,乙醇体积分数高于其他菌株,为11.01%。证明筛选出的WY-1为1株优良的低产高级醇葡萄酒酵母菌株。

Higher alcohols are important flavor compounds of wine,while fusel alcohols at high concentrations would impart off-flavors. It is an effective measure to reduce the content of higher alcohols by screening low-yield higher alcohols wine yeast strains. In this paper,the production of higher alcohols of six Saccharomyces uvarum strains（ WY-1,WY-2,WY-3,WY-4,WY-5 and WY-6） and two wine active dry yeast strains（ VL1 and QA23） was analyzed.Duchenne fermentation tube experiment was adopted to compare these yeast strains＇ tolerance including alcohol tolerance,sugar tolerance,acid tolerance,and SO_2 tolerance. The growth performance and fermentation performance of the strains were compared through wine fermentation. The results indicated that the higher alcohols production of WY-1 strain was 206. 31 mg/L,which was relatively low. And WY-1 strain could tolerate 16% alcohol,p H 2. 65,400 g /L glucose and 400 mg/L SO_2 very well. Besides,WY-1 strain possessed faster growth rate and better fermentation performance. The content of alcohol produced by WY-1 strain could reach 11. 01%,which was higher than that produced by other strains. WY-1 strain was screened out as an excellent wine yeast strain with low yield of higher alcohols.