新疆第六师葡萄产区酵母菌的筛选、鉴定及发酵特性研究

Screening, Identification and Fermentation Characteristics of Yeast from the Vineyard of the Sixth Division in Xinjiang Province

摘要:

从新疆第六师葡萄产区葡萄表皮、葡萄园土壤和自然发酵的葡萄醪中共分离出127株酵母菌。经过初筛、复筛和综合耐受性试验，获得一株发酵性能优良的酵母菌株F12。通过糖发酵、碳氮源同化试验并结合菌落特征、细胞形态，以及5.8SrDNA ITS区基因序列测序，鉴定F12属于酿酒酵母（Saccharomyces cerevisiae）。菌株F12生长繁殖快、发酵力强，酵母絮凝性良好，对葡萄汁具有较强的适应能力，能在10~35 ℃、含糖＞400 g/L、SO2含量＞200 mg/L、乙醇体积分数＞15%、含酸量＞18 g/L的葡萄汁中发酵。以F12酿制的葡萄酒具有色泽纯正，葡萄酒香气浓郁，口感醇厚，酒体协调，无杂味的特点，具有典型的风格。

Abstract:

127 strains of yeast were isolated from grape epidermis，vineyard soil and natural fermented grape mash from the vineyard of the Sixth Division in Xinjiang province. After primary screening，secondary screening and comprehensive tolerance experiment，we obtained yeast strain F12 with excellent fermentation performance. According to sugar fermentation，carbon and nitrogen sources assimilation，colony characteristics，cell morphology，and 5.8SrDNA ITS region gene sequencing，F12 was identified as Saccharomyces cerevisiae. It was found that F12，which adapted to grape juice，has a strong fermentation ability and good flocculation. F12 could ferment in grape juice with sugar content above 400 g/L，SO2 concentration above 200 mg/L，alcoholic content above 15%，acid content 18 g/L with a wide temperature range of 10 ℃ to 35 ℃. F12 could ferment in grape juice with sugar content above 400 g/L，SO2 concentration above 200mg/L，alcoholic content above 15%，acid content 18 g/L with a wide temperature range of 10 ℃to 35 ℃. The wine fermented by F12 has characteristics of pure color，full-bodied aroma，mellow taste，coordination and typical style.