新疆霞多丽自然发酵醪中本土酿酒酵母的选育与发酵特性

Screening and Fermentation Characteristics of Indigenous Saccharomyce scerevisiae from Spontaneous Fermentation of Chardonnay Grapes

优质葡萄酒的生产迫切需要具有产区特征,能体现葡萄酒特色风格的优良酵母菌种。以新疆霞多丽葡萄自然发酵醪为材料,采用选择性培养基筛选本土酵母菌,经WL鉴别培养基确定菌属来源,并对其发酵特性进行研究。结果显示:筛选的10株菌均为酿酒酵母,通过对本土酵母与商业酵母的发酵力及耐受能力(SO2、酒精度、酸和高糖)的比较,选育3株酵母(XXF2、XXF3和XXF10)用于酿造霞多丽干白葡萄酒。对酒样指标、主要挥发物和香气组分进行分析,表明本土酵母XXF3的发酵指标较好,部分指标优于商品化酿酒酵母,尤其是苯乙醇含量达76.54 mg/L,是商品酵母RHST发酵酒样的7倍多,具备工业化发酵应用潜力。

Saccharomyce scerevisiae with better fermentation characteristics is need imminently for wine production,because it can make the wine with the region feature and have their unique style. In this paper, Indigenous S. scerevisiae was screened from spontaneous fermentation of Chardonnay grape（Xinjiang region） using Rose Bengal Medium,and then obtained ten S. scerevisiae identified by the WL medium. After determined the fermenting force and tolerance of SO2, alcohol, organic acid and high concentration of glucose, three of S. scerevisiae（XXF2,XXF3 and XXF10） were used to produce chardonnay wine. By analysis the samples index, main volatile and aroma components, the results indicated that the strain of XXF3 had better characters and the quality of wine sample were well, even better than the commercial yeast, especially the concentration of phenethyl alcohol was 76.5368 mg/L, about seven times than commercial yeast of RHST. So S. scerevisiae XXF3 has the potential applications in the wine brewing industry.