户太八号葡萄酒优势酿酒酵母的选育研究  

Screening of Good Saccharomyce scerevisiae from Wine Fermented with No.8 Hutai Grapes

作　　者：葛含静[1] 杨苗苗[1] 

机构地区：[1]陕西学前师范学院生物科学与技术系,陕西西安710100

出　　处：《食品研究与开发》2016年第15期197-201,共5页Food Research and Development

基　　金：陕西学前师范学院博士研究生科研专项项目(2014DS001);陕西省科技厅自然科学基础研究计划项目(2016JQ3036);陕西省科技厅农业科技创新与攻关项目(2016NY-204)

摘　　要：为得到西安地区特有葡萄品种——户太八号自然发酵过程中的优势酿酒酵母菌株,首先利用YEPD培养基从其自然发酵各时期的醪液中筛选得到155株酵母菌,再利用WL营养琼脂培养基进行表型鉴定,得到102株酿酒酵母。再经发酵性能和耐受力(酒精度、糖浓度、酸浓度、SO_2浓度)的测定,菌株NJ7的发酵指标最好,以其小试发酵户太八号桃红葡萄酒,酒液理化指标与感官评价都优于商品化酿酒酵母D254,具备工业化发酵应用潜力。In order to screen good Saccharomyce scerevisiae strain from spontaneous fermentation with No.8 Hutai Grape, which was the unique species in Xi＇an. Firstly, 155 yeasts strains were isolated with Yeast Extract Peptone Dextrose medium （YEPD medium） during spontaneous fermentation. And then, 102 Saccharomyce scerevisiae strains were screened on Wallerstein Laboratory Nutrient Agar （WL agar） by phenotypic identification. Finally, strain NJ7 was screened as good Saccharomyce scerevisiae by tests of fermentation characteristics and tolerance to alcohol, sugar, acid and SO2. Additionally, small-scale volume production of No.8 Hutai wine with strain N J7 was carried out. The results showed that the wine sample made by strain N J7 had even better properties and sensory evaluations than the commercial yeast D254, so has potential applications in wine brewing industry.

关 键 词：酿酒酵母 发酵性能 耐受力 

分 类 号：TS261.11[轻工技术与工程—发酵工程]