三华李果酒生产专用酵母的筛选与酿造性能比较  

Screening and Brewing Performance Compares of Special Yeasts for Sanhua Plum Wine Production

作　　者：吴德光 刘政凯 王力腾 周英彪 WU Deguang;LIU Zhengkai;WANG Liteng;ZHOU Yingbiao(Department of Brewing Engineering,Moutai Institute,Renhuai 564507,China;College of Biological and Food Engineering,Guangdong University of Petrochemical Technology,Maoming 525000,China)

机构地区：[1]贵州茅台学院酿酒工程系,贵州仁怀564507 [2]广东石油化工学院生物与食品工程学院,广东茂名525000

出　　处：《食品科技》2022年第6期24-29,共6页Food Science and Technology

基　　金：贵州省基础研究计划基金项目([2020]1Y150);贵州省教育厅青年科技人才成长项目(KY[2018]445);广东石油化工学院人才引进项目(2018rc36);广东石油化工学院食品科学学科开放基金项目(2017CXTD08);广东省自然科学基金重点项目(2018B020205002)。

摘　　要：为了筛选三华李果酒生产专用酵母,以YPD培养基平板对三华李果汁中的酵母菌进行初筛,用含12%乙醇、pH3.0的YPD液体培养基及结合嗅觉闻香进行复筛,经18S rDNA测序鉴定菌种,并进行三华李果酒酿造性能比较。结果表明,筛选得到的SHL3菌株是典型的酿酒酵母,能耐受14%的酒精度及3.5%的柠檬酸酸度;SHL3菌株酿造三华李果酒的发酵力强(CO_(2)失重8.61 g/L)、残糖量低(3.26°Bx)、产酒精量高(12.42%vol)、产酸能力强(5.13 g/L)及产酯量高(0.86 g/L),是1株有应用潜能的三华李果酒生产专用酵母(SHL3),可为三华李果酒的酿造提供参考。In order to screen the special yeast for the production of Sanhua plum fruit wine,the yeast in Sanhua plum fruit juice was preliminarily screened with YPD medium plate,and re-screened with YPD liquid medium containing 12%ethanol and pH3.0 combined with smell.The strains were identified by 18S rDNA sequencing,and the brewing performance of Sanhua plum fruit wine was compared.The results showed that the selected SHL3 strain was a typical Saccharomyces cerevisiae,which could tolerate 14%alcohol and 3.5%citric acid;SHL3 strain has strong fermentation ability(CO_(2)loss of 8.61 g/L),low residual sugar(3.26°BX),high alcohol yield(12.42%vol),strong acid yield(5.13 g/L)and high ester yield(0.86 g/L).It is a special yeast for the production of Sanhua plum wine(SHL3)with application potential,which can provide a reference for the brewing of Sanhua plum wine.

关 键 词：三华李 果酒 菌种筛选 酿酒酵母 耐受力 发酵指标 

分 类 号：TS201.33[轻工技术与工程—食品科学]