枸杞酒专用酿酒酵母的筛选及香气成分的分析

Screening of Saccharomyces cerevisiae for Goji berry wine and analysis of the aroma components

为筛选适合枸杞酒发酵的优良酿酒酵母,从枸杞自然发酵醪、枸杞叶及枸杞园土壤中采集样本。将分离的菌株形态初步鉴定为酿酒酵母的菌株通过杜氏小管发酵法、产酒精能力试验和耐受性试验,筛选出5株发酵性能好的酿酒酵母,以商业酵母XR作为对照,测定这5株菌所发酵枸杞酒的理化指标。运用顶空固相微萃取-气相色谱-质谱联用仪与香气活度值(OAV)分析果酒香气成分,筛选得到1株最佳酿酒酵母JY2,并进行分子鉴定。结果表明:经菌株形态和26S rDNA的相似性比对后,JY2鉴定为酿酒酵母。JY2发酵的枸杞酒为金黄色,颜色饱满协调,澄清透明,口感柔和,香气馥郁。

In order to find the best Saccharomyces cerevisiae for the fermentation of Goji berry wine,samples from the natural fermentation mash,Goji leaves,and soil of Goji orchards were collected.The isolated strain mor-phology was identified as S.cerevisiae,furthermore,five S.cerevisiae strains with good fermentation performance were selected through Duchenne tubular fermentation,alcohol production capacity test and tolerance test,using commercial yeast XR as the control.Headspace solid phase microextraction-gas chromatography,aroma activity value(OAV),and other methods were used to examine the fragrance components in the fruit wine.The best S.cere-visiae was found by screening for S.cerevisiae JY2,and molecular identification was carried out.The comparison of the strain morphology and 26S rDNA revealed that JY2 belongs to S.cerevisiae.Golden yellow,full and harmonious in color,clear and transparent,gentle and fragrant describe the JY2 fermented Goji berry wine.