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

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.