‘马瑟兰’葡萄本土酵母菌的筛选及酿造应用研究

Screening and Application of Yeast Strains Indigenous to’Marselan’Grape

以贺兰山东麓甘城子产区酿酒葡萄‘马瑟兰’为原料,从其果皮、自然发酵醪中分离纯化出了14种酵母菌,并进行WL培养基初步判断及26S rDNA D1/D2分子鉴定。根据葡萄酒中对酒精度、SO_(2)含量及葡萄糖浓度的要求,通过耐受实验结果表明,除了2、6、9、10、11号酵母菌外,其余菌株适合葡萄酒的酿造环境,可用于葡萄酒的酿造。生长曲线测定实验表明,5、4、12号酵母菌在稳定期菌数较多,生长能力强。嗜杀性测定实验结果表明,13号Rhodotorula mucilaginosa(红酵母属胶红酵母)对干酵母CECA具有嗜杀性,为首次发现。

In this study,traditional separation and screening method were used to screen out yeast strains indigenous to‘Marselan’grape in Ganchengzi area of Ningxia’s Helan Mountain’s Eastern Region.A total of 14 yeast strains were identified by WL medium and 26S rDNA D1/D2 molecule.According to the requirements of alcohol content,SO_(2) content and glucose concentration in wine,except for 2,6,9,10 and 11 yeast,the other strains are suitable for wine brewing environment and can be used for wine brewing.Growth curve determination experiments show that yeast No.5,4 and 12 had more bacteria and strong growth ability in stable period.The results of killer assay showed that yeast No.13(Rhodotorula mucilaginosa)have the killer activity for Saccharomyces cerevisiae CECA,which was found firstly.