摘要
对河南本地苹果园土壤、果实及表皮中的酿酒酵母菌株进行分离、筛选、鉴定,并进行酒精、柠檬酸、葡萄糖和SO_2的耐受性测定,最后对发酵条件进行优化,以期选育出适合果酒发酵的优良酿酒酵母菌株。结果表明,共分离得到36株酿酒酵母,对其进一步进行发酵试验获得发酵性能较优的8株酿酒酵母,对这8株酿酒酵母进行耐受性试验发现,菌株Y-2和F-3在400 g/L葡萄糖下能够快速启动发酵,同时能够耐受酒精体积分数16%、柠檬酸质量浓度20 g/L和SO_2质量浓度200 mg/L。对Y-2、F-3菌株进行理化指标和感官评定,确定其最优发酵条件为:葡萄糖质量浓度200 g/L、温度25℃、pH值4.0。菌株Y-2和F-3酿造的苹果酒具有清新的果香味和浓郁的酒味,酒精度适中,口感清爽,这2株酵母发酵性能优良可以作为酿造果酒的开发菌株。
The yeasts strains were isolated from orchard soil,fruit and epidermis in Henan,then screened and identified,the tolerance to alcohol,citric acid,glucose and SO 2 were determined.Finally,the fermentation conditions were optimized,so as to select the best Saccharomyces cerevisiae for fermentation of fruit wine.The results showed that 36 strains of Saccharomyces cerevisiae were isolated,and 8 strains of Saccharomyces cerevisiae with better fermentation performance were screened through fermentation experiments.The tolerance test of these 8 strains of Saccharomyces cerevisiae showed that the Y-2 and F-3 strains could start fermentation quickly under 400 g/L glucose,16%alcohol,20 g/L citric acid and 200 g/L SO 2.The optimum fermentation conditions of Y-2 and F-3 strains were determined as follows:sugar content of 200 g/L,temperature of 25℃,and pH value of 4.0.The cider brewed by the Y-2 and F-3 strains had fresh fruit aroma and rich wine taste,moderate alcohol content,and refreshing taste.These two strains had excellent fermentation performance,and could be used as development strains for brewing fruit wine.
作者
张莉
张兰
张玉
许亚杰
李华玮
ZHANG Li;ZHANG Lan;ZHANG Yu;XU Yajie;LI Huawei(College of Biological Engineering,Henan University of Technology,Zhengzhou 450001,China;College of Biological Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China)
出处
《河南农业科学》
CSCD
北大核心
2018年第6期144-148,共5页
Journal of Henan Agricultural Sciences
基金
国家自然科学基金青年基金项目(31401918
31400696)
关键词
酿酒酵母
分离
鉴定
耐受性
发酵特性
Saccharomyces cerevisiae
Isolation
Identification
Tolerance
Fermentation property