户太八号葡萄酿酒酵母的优选研究

Screening of Good Saccharomyces cerevisiae from Fermentation with No.8 Hutai Grapes

为了获得西安地区特有葡萄品种——户太八号自然发酵过程中的优势酿酒酵母菌株,首先利用YEPD培养基从其自然发酵各时期的醪液中筛选得到155株酵母菌,然后利用WL营养琼脂培养基进行表型鉴定,得到102株酿酒酵母。再经发酵性能和耐受力(酒精度、糖浓度、酸浓度、SO_2浓度)的测定,确定菌株NJ7的发酵指标最好,以其小试发酵户太八号桃红葡萄酒,酒液理化指标与感官评价都优于商品酿酒酵母D254,具备工业化发酵应用潜力。

In order to obtaining good Saccharomyces cerevisiae strain from spontaneous fermentation with No.8 Hutai Grape, which is the unique species in Xi’an. Firstly, 155 yeasts strains were isolated with yeast extract peptone dextrose medium（YEPD medium） during spontaneous fermentation. And then, 102 Saccharomyces cerevisiae strains were screened on wallerstein laboratory nutrient agar（WL agar） by phenotypic identification. Finally, strain NJ7 was screened as good Saccharomyces cerevisiae by tests of fermentation characteristics and tolerance to alcohol,sugar, acid and SO2. Additionally, small-scale volume production of No.8 Hutai wine with strain NJ7 was carried out. The results showed that the wine sample made by strain NJ7 had even better properties and sensory evaluations than the commercial yeast D254, so has potential applications in wine brewing industry.