桑椹酒专用酵母菌的选育

Special Yeast Selection for Mulberry Wine

试验选择桑葚果、桑叶、桑葚园土壤和自然发酵的桑葚酒为原料,分离筛选酿酒酵母,共分离、纯化得到99株酵母菌。通过三级筛选,以产气能力、发酵能力、耐酒精与SO_2的能力等为条件,结合感官评定,与法国进口酵母D254进行发酵力对比分析,确定SH1菌株发酵最适合桑葚酒的发酵。SH1酵母菌最高能耐受14%的酒精和28%的糖度,最适生长温度为30℃,最佳SO_2浓度为100mg/L^120mg/L,最适pH为4.0~5.0,产酒精最高能达到10.6%,酒味纯正、风味良好,符合桑葚酒酒发酵的要求。

Test selection mulberry fruit, mulberry leaf, mulberry orchard soil and natural fermentation of mulberry wine as raw material,separation and screening of saccharomyces cerevisiae, a total of 99 yeast strains were isolated and purified. By tertiary screening to produce gas, fermentation ability, the ability of resistance to alcohol and SO2, etc as the conditions, in combination with sensory evaluation, and French imports of yeast D254 fermenting power comparison analysis, to determine the SH1 strains fermentation is the most suitable for mulberry wine fermentation. SH1 yeast ability by 14% alcohol and 14% brix, the optimum growth temperature of 30℃, best SO2 concentration of 100 mg/L ~120mg/L, the optimum pH 4.0~5.0, alcohol yield can reach 10.6%, highest wine taste pure, good flavor, accord with the requirement of mulberry wine fermented wine.