内蒙古西部地区本土葡萄酒酿酒酵母发酵特性研究  

Fermentative Characteristics of Indigenous Wine Saccharomyces cerevisiae Isolated from Western Area of Inner Mongolia

作　　者：王凤梅[1] 马利兵[2] 

机构地区：[1]包头轻工职业技术学院,包头014030 [2]内蒙古科技大学数理与生物工程学院,包头014010

出　　处：《生物技术通报》2015年第9期204-208,共5页Biotechnology Bulletin

基　　金：国家自然科学基金项目(31160245)

摘　　要：对内蒙古西部地区分离得到的6株酿酒酵母进行了发酵特性的比较。首先对酵母进行了耐酒精、耐SO2、耐低温、耐低p H、耐高糖和耐高盐的测试,随后进一步通过葡萄汁的发酵实验,分析比较了菌株的发酵力、酒精度、残糖量、总酸和挥发酸含量等理化指标,最终筛选出两株发酵性能优良的菌株,有望应用于内蒙古西部地区特色葡萄酒的生产。This study compared the fermentative characteristics of 6 strains of Saccharomyces cerevisiae isolated from western area of Inner Mongolia. Firstly, the resistances of these strains on alcohol, SO2, low temperature, low pH, glucose and salt were tested;then fermentative experiment was performed by seeding these strains respectively into grape juice, the following physical and chemical indexes were measured and compared：the fermenting power of these strains, the alcoholic strength, the residual sugar, the content of total acid and volatile acid in fermentation liquor. On the basis of above experimental results, 2 strains of S. cerevisiae with excellent fermentative characteristics were screened, and they are expected to be utilized in producing indigenous wine in the western area of Inner Mongolia.

关 键 词：葡萄酒 酿酒酵母 发酵特性 

分 类 号：TS261.11[轻工技术与工程—发酵工程]