霞多丽葡萄自然发酵醪中酿酒酵母的分离及其酿造特性分析

以烟台地区霞多丽葡萄自然发酵醪为材料,筛选鉴定本土酿酒酵母并测定其发酵力和耐受性,选育优良酵母用于霞多丽干白和赤霞珠干红葡萄酒的酿造。用孟加拉红培养基筛选酵母菌,经WL显色鉴别培养基和5.8S ITS序列鉴定获得12株酿酒酵母。通过测定受试菌株发酵后残糖量、酒精度及耐受能力(酒精度、SO₂、酸、高糖),选育4株酵母用于酿造霞多丽干白葡萄酒,测定发酵参数指标和主要挥发物含量,并结合感官评定确定酵母YXF2、YXF5和YXF10适宜酿造干白葡萄酒。菌株YXF5和YXF10酿造生产的干红葡萄酒香气特征明显,不同于商品酵母,具备酿造地域特色葡萄酒的潜力。

Study on Screening and Brewing Characters of Indigenous Saccharomyces cerevisiae in Spontaneous Fermentation Process of Chardonnay Grapes

Indigenous Saccharomyces cerevisiae was screened from spontaneous fermentation process of Chardonnay grapes (Yantai region), and then eminent Saccharomyces cerevisiae was used to produce Chardonnay Veneto and Cabernet Sauvignon after determined their fermenting property and tolerance ability. Twelve of Saccharomyces scerevisiae were screened with Rose Bengal medium, and identified with the method of WL medium and 5.8S ITS. Four of indigenous Saccharomyces scerevisiae were used to produce Chardonnay wine after determined the fermenting capacity and tolerance of alcohol, SO₂, organic acid, and high concentration glucose. Based on the fermentation parameter, main volatile, and sensory evaluation, YXF2, YXF5, and YXF10 may be suited for the dry white wine production. Dry red wine that were produced with the yeast strains of YXF5 and YXF10 had obvious characteristics of pleasing aroma compared with the commercial yeast, which had potential production applications for the wine with local features.