昌黎产区酿酒葡萄果表的酵母分离及发酵性能  

Screening and fermentation characteristics among indigenous Saccharomyces cerevisiae strains from wine grape in Changli region

作　　者：凌云[1,2] 杨雪峰 郭艾英[3] 杨学威 陶永胜[1] 

机构地区：[1]西北农林科技大学葡萄酒学院,杨凌712100 [2]中粮华夏长城葡萄酿酒有限公司,昌黎066600 [3]河北科技师范学院生命科技学院,昌黎066600

出　　处：《食品科技》2014年第12期7-12,共6页Food Science and Technology

基　　金：国家十二五科技支撑计划项目(2012BAD31B07)

摘　　要：以河北省昌黎县葡萄酒产区的酿酒葡萄＂赤霞珠＂果实为材料,筛选具有产区特色的酵母菌株。对葡萄果表的酵母富集后采用WL培养基进行初筛,通过TTC显色和杜氏小管产气测定,获得性能优良的酵母菌株CLY03和CLY04,经形态观察和理化试验初步确定为伊萨酵母属和酵母属;设置耐受条件分别为酒精浓度10%-18%、p H值3.0-5.0、葡萄糖浓度20%-30%、SO2浓度150-300 mg/m L、培养温度在28-49℃时测定其发酵性能;以LAFFORT菌株为对照,对发酵后葡萄酒样进行理化分析和感官评定。结果表明,各耐受条件下两菌株都能正常启动发酵,其中菌株CLY04对各条件的耐受能力优于菌株CLY03,而菌株CLY03的致死温度较菌株CLY04高;两菌株都有较高的酒精转化能力,发酵后溶液残糖量和挥发酸含量都在允许范围内,菌株CLY04发酵的葡萄酒感官评定优于对照菌株,但两菌株的香气和典型性得分都高于对照菌株。由此菌株CLY03和CLY04发酵的葡萄酒体现了产区的品质和特色,具有潜在的应用价值。To obtain indigenous Saccharomyces cerevisiae strains, Grape Cabernet Sauvignon in Changli region were taken as materials. Firstly S. cerevisiae strains were enriched from the surface of grapes fruits using YPD medium and were further insolated using WL medium, and then strains of CLY03 and CLY04 with strong alcohol-producing capability and rapid fermentation were screened from them through the determination of triphenyltetrazolium choride（TTC） colorreaction and fermentation tube method Duchenne. Strain CLY03 and CLY04 were primarily identifi ed as Hansenula and Saccharomyces cerevisia respectively based on morphological analysis and physiological characteristics. Fermentation characteristics were investigated according to the fermentation tolerance of the 10%-18% alcohol concentration, or pH 3.0-5.0, or 20%-30% glucose concentration, or 150-300 mg/m L sulfur dioxide concentration, or 28-49 ℃ respectively. Compared with strain LAFFORT, the physicochemical and bylaws of sense organ score of grape wine were evaluated. Result showed that both stains could ferment normally under the different tolerance condition, and the tolerance ability of strain CLY04 was better than that of strain CLY03, yet the lethal temperature of strain CLY03 was higher than that of strain CLY04. Both strains had high ability for producing alcohol, and the residual sugar and volatile acid content were in the allowed scope. Not only the sensory evaluation score of wine fermented by strain CLY04 was superior to that by strain LAFFORT, but the scores of aroma flavors and typicality fermented by strain CLY03 and CLY04 were both higher than that by control strain. Thus the wine fermented by strains CLY03 and CLY04 with quality and distinguishing feature in Changli region could be latent application value.

关 键 词：酿酒酵母 耐受性 发酵性能 感官评定 昌黎产区 

分 类 号：TS201.3[轻工技术与工程—食品科学]