甘肃天然优良酵母菌株的发酵特性评价  

Evaluation on fermentation characteristics of natural excellent yeasts from Gansu, China

作　　者：郭志刚[1] 刘天明[1] 赵长增[2] 王慧[1] 谢荣[2] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353 [2]甘肃农业大学农学院,甘肃兰州730070

出　　处：《中国酿造》2008年第6期19-22,共4页China Brewing

基　　金：山东省自然科学基金(Y2005D15)

摘　　要：以分离自甘肃的146株野生酵母为材料,通过杜氏管发酵法初筛出发酵力强、香味浓的24株菌作为供试菌株,其中23株酵母菌耐SO2浓度超过550mg/L;15株耐NaCl浓度高达28%;5株耐51℃高温;10株耐pH值为1.5～13;17株耐70%的葡萄糖;7株耐18%的乙醇,模拟发酵结果表明:菌株SQ5、SQ13、SQ14、SQ15、SQ24起始发酵快,其中菌株SQ24产酒精度为8%(vol),SQ4产浓郁果香。以蛇龙珠和巨峰葡萄为原料酿酒,菌株SQ4、SQ14、SQ24发酵能力强,葡萄酒品质和理化指标达到国标要求,有望用于甘肃地方特色葡萄酒的生产。Using 146 yeast strains which were isolated from Gansu, China as the Samples, 24 strains which has a high fermentation capacity and thick aroma of product were screened out by Durham tube method. The results showed that 23 strains grew in high concentration of SO2 over 550 mg/L, 15 strains grew in high concentration of NaCl over 28%, 5 strains grew at 51℃, 10 strains grew at pH 1.5-13, 17 strains grew in 70% glucose and 7 strains grew in 18% alcohol. As detected by a simulation of fermentation, strain SQ5, SQ 13, SQ 14, SQ 15 and SQ24 showed a fast start for fermentation. The alcohol productivity of SQ24 was 8% （vol）, and SQ4 produced thick fruit aroma. Using Cabemet Gemischet and Jufeng grape for winemaking, the results showed that the fermenting capacity of SQ4, SQ 14 and SQ24 were high, the sensory quality and physicochemical characteristics of the produced wines could meet the demands of national wine standard, which exhibited potentiality in producing local wine for Gansu province.

关 键 词：天然酵母 发酵特性 评价 葡萄酒 

分 类 号：Q93-3[生物学—微生物学]