川藏高原威代尔冰葡萄中酵母菌的分离、筛选及其耐受性研究  

Isolation,screening and tolerance properties of yeasts in Vidal ice grapes in the Sichuan Tibet Plateau

作　　者：张丽珠[1] 邢亚阁[1] 许青莲[1] 卢靖[1] 车振明[1] 罗建峰 

机构地区：[1]西华大学生物工程学院食品生物技术重点实验室,四川成都610039 [2]理县塔斯酒庄有限公司,四川阿坝藏族羌族自治州623104

出　　处：《中国酿造》2013年第10期94-97,共4页China Brewing

基　　金：四川省科技支撑计划项目(2011SZ0284和2012SZ0117);2013年西华大学"西华杯"基金项目;2012年西华大学食品生物技术重点实验室开放研究基金资助项目(SZjj2012-005);2013年西华大学研究生创新基金项目(ycjj201346)

摘　　要：从四川阿坝地区采收的威代尔冰葡萄果实中分离出葡萄酒酵母,通过产气能力和产醇能力实验,初筛出4株产气和产醇能力强的酵母菌,并通过WL培养基鉴别,4株酵母菌均为酿酒酵母。将4株酿酒酵母与对照葡萄酒酵母进行耐受性能比较,分离得到的V9酵母菌对温度、酸度、糖度、酒精度及SO2均有较好的耐受性,具有地区特色葡萄酒的发酵潜能。The yeasts in Vidal ice grapes fxom Aba area, Sichuan were isolated and purified. Four yeasts were filtered by the capacity of gas production and alcohol production test. And the four yeasts were all Saccharomyces cerevisiae which were identification by WL medium. The tolerance properties of these strains were compared with wine yeasts. The V9 yeast had excellent tolerance properties against temperature, acidity, alcohol, sugar, and sulfur dioxide, with potential to produce unique regional ice wine of Aba area in Sichuan.

关 键 词：威代尔 酵母菌 耐受性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]