内蒙古西部地区本土葡萄酒酿酒酵母发酵特性的研究.pdfVIP

生物技术通报 ·研究报告· BIOTECHNOLOGY BULLETIN ( ) 2015, 31 9 :204-208 内蒙古西部地区本土葡萄酒酿酒酵母发酵特性研究 1 2 王凤梅  马利兵 （1. 包头轻工职业技术学院，包头 014030 ；2. 内蒙古科技大学 数理与生物工程学院，包头 014010） 摘 要 ： 对内蒙古西部地区分离得到的6 株酿酒酵母进行了发酵特性的比较。首先对酵母进行了耐酒精、耐SO 、耐低温、 2 耐低pH、耐高糖和耐高盐的测试，随后进一步通过葡萄汁的发酵实验，分析比较了菌株的发酵力、酒精度、残糖量、总酸和挥发 酸含量等理化指标，最终筛选出两株发酵性能优良的菌株，有望应用于内蒙古西部地区特色葡萄酒的生产。 关键词 ： 葡萄酒；酿酒酵母 ；发酵特性 DOI ：10.13560/ki.biotech.bull.1985.2015.09.029 Fermentative Characteristics of Indigenous Wine Saccharomyces cerevisiae Isolated from Western Area of Inner Mongolia 1 2 Wang Fengmei Ma Libing （1. Baotou Light Industry Vocational Technical College ；Baotou 014030 ；2. School of Mathematics ，Physics and Biological Engineering ， Inner Mongolia University of Science Technology ，Baotou 014010 ） Abstract: This study compared the fermentative characteristics of 6 strains of Saccharomyces cerevisiae isolated from western area of Inner Mongolia. Firstly, the resistances of these strains on alcohol, SO2, low temperature, low pH, glucose and salt were tested ；then fermentative experiment was performed by seeding these strains respectively into grape juice, the following physical and chemical indexes were measured and compared ：the fermenting power of these strains, the alcoholic strength, the residual sugar, the content of total acid and volatile acid in fermentation liquor. On the basis of above experimental results, 2 strains of S. cerevisia