靖州杨梅果酒发酵菌种筛选、鉴定及发酵性能研究

Screening and fermentation characteristics of yeast strains for bayberry wine from Jinzhou of Hunan

以不同杨梅园杨梅鲜果、杨梅叶和果园土壤为原料,共分离得到172株酵母菌。采用显色法、杜氏管法、糖发酵法和杨梅酒发酵法进行四级筛选,获得3株综合性能优良的菌株;经形态学、分子生物学鉴定为酿酒酵母(Saccharomyces cerevisiae)RY1、仙人掌有孢汉逊酵母(Hanseniaspora opuntiae)DY5与有孢汉逊酵母(Hanseniaspora pseudoquilliermondii)JW14。通过发酵性能研究发现,3株酵母均能耐受可溶性固形物含量(SSC)为32%、SO_2添加量为200mg/L、酒精含量为16%Vol、pH为2.0的环境;RY1酵母具有较强的发酵性能及耐受能力,适宜发酵杨梅果酒,DY5和JW14酵母具有较好的产香能力,适宜辅助发酵为杨梅酒增香。

In order to select excellent strains for the fermentation of Chinese bayberry wine in Hunan province,172 strains of yeast were isolated from fruits,leaves and soil of bayberry in different arbutus orchard.The three strains with excellent comprehensive performance were screened at four levels by chromogenic method,duchenne tube method,sugar fermentation method and bayberry wine fermentation method.It was identified as Saccharomyces cerevisiae RY1,Hanseniaspora opuntiae DY5 and Hanseniaspora pseudoquilliermondii JW14 by morphology and molecular biology.Through fermentation performance studies,it was found that all 3 yeasts were able to withstand an environment with a soluble solid content(SSC)of 32%,an SO2 addition of200 mg/L,an alcohol content of 16% Vol,and a pH of 2.0.RY1 yeast has strong fermentation performance and tolerance.It is suitable for fermenting bayberry wine.DY5 and JW14 yeast have good aroma-producing ability,and it is suitable for auxiliary fermentation to enhance the aroma of bayberry wine.