优良野生葡萄酒酵母的筛选及性能评价  

The Screening and Performance Evaluation of Quality Wild Wine Yeast

作　　者：陈金丽[1] 郭阳[1] 薛洁[1] 郑君[2] 赵彩云[1] 

机构地区：[1]中国食品发酵工业研究院,北京100027 [2]中粮华夏长城葡萄酒有限公司,河北昌黎066600

出　　处：《食品与发酵工业》2012年第5期106-111,116,共7页Food and Fermentation Industries

基　　金：国家科技支撑计划项目(2012BAK17B11);中轻集团科技基金项目

摘　　要：以河北昌黎葡萄酒产区4个不同品种的葡萄为野生酵母分离源,分离到了58株酵母。以此作为出发菌株,通过酒精耐受性试验、SO2耐受性试验、模拟发酵试验,以发酵力、发酵速率、糖利用率等为标准初步筛得4株具有应用价值的野生酵母。用这4株酵母在酒厂进行了小型的葡萄酒发酵试验,将所得酒样进行理化分析及感官品评,并采用气-质联用仪(GC-MS)分析其香气成分,最终获得了对这4株酵母发酵性能的综合评价,认为其中2株具有应用于生产的潜能。4 different Grape samples from Changli,Hebei were adopted as wild yeast separation sources and 58 yeast strains were obtained through specific culture medium. Tests of alcohol torlerance, SO2 torlerance and simulation fermentation were conducted. 4 yeast strains were selected according to several criterions including fermentation ca-pacity, fermentation rate and the ability of using sugar etc. Finally, small size wine fermentation with these yeasts was proceeded in winery. Physical and chemical analysis, sensory evaluation combined with aroma analysis through GC-MS were conducted for these wine samples. Yeasts performance evaluation was done and showed that two yeasts among these four possessed the potentiality for practical production.

关 键 词：野生酵母 发酵试验 感官品评 GC—MS 

分 类 号：TS262.6[轻工技术与工程—发酵工程]