桑葚果酒酵母菌的筛选及其发酵性能研究

Study on the Screening and Fermentation Performance of Mulberry Wine Yeast

为筛选出适宜桑葚果酒酿造的酵母菌株,以从自然发酵桑葚果酒中分离到的12株酵母菌为出发菌株,采用YPD液体培养基,通过杜氏管发酵法初筛选性能优良的酵母菌株,并进一步检测该菌株在桑葚汁中的发酵性能。结果显示,菌株SG3-2产气效果好,耐酸、耐酒精、耐SO_2能力强。该菌株的最适发酵条件为:温度为28℃,pH值为4.0~4.5,SO_2浓度为100 mg/L,酒精浓度为14%。

In order to select the suitable yeast strain for brewing mulberry wine,12 strains of yeast strain were isolated from natural fermented mulberry wine by YPD liquid medium,initial screening of yeast strains with excellent performance through durham tube fermentation method,and further test the fermentation properties of the strains in the mulberry juice. The results suggested that the strain of SG3-2 was screened owing to its strong endurance acidity,ethanol and SO2. The optimal fermentation conditions were：the temperature of 28 ℃,pH value of 4.0 to 4.5,the concentration of sulfur dioxide of 100 mg/L and alcohol of 14 %,respectively.