耐高渗酵母的选育及其在北冰红葡萄酒中的应用  

Breeding of hyperosmotic tolerant yeast and its application in Beibing red wine

作　　者：蒋海娇 郭建华[1] 李永翔 史秀 JIANG Hai-jiao;GUO Jian-hua;LI Yong-xiang;SHI Xiu(College of Food and Biological Engineering,Qiqihar University,Heilongjiang Qiqihar 161006,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006

出　　处：《齐齐哈尔大学学报（自然科学版）》2022年第1期76-80,共5页Journal of Qiqihar University(Natural Science Edition)

基　　金：黑龙江省省属高等学校基本科研业务费科研项目(YSTSXK201838)。

摘　　要：耐高渗酵母菌在浓醪发酵中起着重要的作用。从不同产地的酒曲中筛选耐高渗酵母,选育出具有良好发酵性能的冰酒专用酿酒酵母。结果表明,分离得到的3株酵母菌,编号为J-1,J-2,J-3,均有较好的糖、乙醇、酸和SO_(2)耐受性,能在高糖、高酸的北冰红葡萄汁中发酵良好,对后续冰酒的研究提供参考。High glucose tolerance yeast plays an important role in the fermentation of thick mash.In this paper,the yeast with high permeability tolerance was screened from fermented koji from different producing areas,and the Saccharomyces cerevisiae for ice wine with good fermentation performance was screened.The results showed that the isolated yeast strains,coded as J-1,J-2 and J-3,all had good tolerance to sugar,ethanol,acid and SO_(2),and could be fermented well in Beibing red grape juice with high sugar and acid content,which provided reference for the research on ice wine in the future.

关 键 词：酵母菌 耐高渗 鉴定 浓醪发酵 

分 类 号：TS262.6[轻工技术与工程—发酵工程]