巨峰葡萄酵母菌的分离及耐受性研究  

Isolation of Yeast Strains from Kyoho Grape and Study on Their Tolerance

作　　者：贾春凤[1] 曹柳青[1] 马爱进[2] 

机构地区：[1]河北保定学院,河北保定071000 [2]中国标准化研究院,北京100088

出　　处：《酿酒科技》2016年第6期53-56,共4页Liquor-Making Science & Technology

基　　金：保定市科学技术研究与发展指导计划项目(14ZN017;14ZN027);院级自然课题(2012Z09)

摘　　要：发酵菌株直接影响着葡萄酒的品质。我国巨峰葡萄资源丰富,常被人们用来自酿葡萄酒,但专用发酵菌株却鲜见报道,主要分离巨峰葡萄酒专用发酵菌株并对其进行初步研究。采用传统的微生物分离手段从巨峰葡萄自然发酵过程分离菌100株,经初步分析后,获得典型的3类酵母菌,共9株。以自然发酵为对照,和安琪酵母作比较,新分离菌株对葡萄糖的利用趋势相同,并且发酵能力较强。以安琪酵母为对照,对9株菌进行耐糖性、耐酸性、耐较高酒精度试验,得出耐性最好的菌株为A1、A5、C3。Fermenting strains will directly influence wine quality. Kyoho grape resource is rich in China and it is often used as raw materials to produce self-made grape wine. However, yeast strains exclusively used for the fermentation of Kyoho grape was rarely reported before. In this study, 100 yeast strains were isolated from naturally-fermented Kyoho grapes by traditional microbial isolation approaches. After preliminary analysis, three typical kinds of yeast strains including 9 strains were finally obtained. Compared with Angel yeast, the obtained strains had the same glucose utilization trend and their fermenting power was strong in the conditions of natural fermentation. Besides, sugar resistance, acid resistance and resistance to high alcohol of 9 strains yeasts were tested with Angel yeast as the contrast, and strains A1, A5, C3 were the strains with highest tolerance.

关 键 词：巨峰葡萄 酵母菌 分离 耐受性 

分 类 号：TS261.11[轻工技术与工程—发酵工程]