分离自烟台白玉霓种植园的酿酒酵母发酵特性研究  

Fermentation characters of native Saccharomyces cerevisiae from Ugni Blanc plantation in Yantai

作　　者：程仕伟[1,2] 李林林[1] 缪静[1] 姜文广[2] 沈志毅[2] 李记明[2] 

机构地区：[1]鲁东大学生命科学学院应用微生物研究所,山东烟台264001 [2]烟台张裕集团有限公司技术中心,山东烟台265709

出　　处：《中国酿造》2013年第8期43-45,共3页China Brewing

基　　金：中国博士后科学基金项目(2013M531646)

摘　　要：以烟台白玉霓葡萄种植园分离筛选的3株酿酒酵母为研究对象,在发酵力、产酒精能力、残糖量、产酸量以及耐酒精度、耐SO2、耐酸能力等方面与商品化活性干酵母进行比较分析。结果表明,本土酵母ZYYT-2具有较好发酵能力,产酒精能力强,产酸量适中,并且能耐受16%vol的酒精度、150mg/L的SO2和2.5%的酸,在葡萄酒酿造条件下发酵良好。Fermentation characters for three strain of Saccharomyces cerevisiae screened from Ugni Blanc grape plantations in Yantai were studied. Furthermore, comparative analysis with commercialization of active dry yeast was focused on in aspect of fermenting power, ethanol production ca- pacity, acid production as soon as alcohol tolerance, SO2 tolerance and acid tolerance. The results indicated that native yeast of ZYYT-2 had better fermentation characters, higher ethanol production and moderate acid production. On the other hand, strain ZYYT-2 could tolerate 16%vol alcohol, 150mg/L SO2 and 2.5% citric acid, and have a good performance under the wine producing conditions.

关 键 词：酿酒酵母 发酵特性 本土酵母 白玉霓 

分 类 号：TS201.3[轻工技术与工程—食品科学] Q938.2[轻工技术与工程—食品科学与工程]