沙城产区龙眼葡萄相关酵母菌生物多样性分析及优良酵母菌种的筛选-biodiversity analysis of longan grape related yeasts and screening of excellent yeast species in shacheng region.docxVIP

河北科技大学硕士学位论文 河北科技大学硕士学位论文 第 第 1 章 绪 论 IV IV PAGE PAGE 13 used 26S D1/D2 rRNA gene (RFLP) to distinguish the yeast isolated in 2008. This method can differentiate and indentificate yeast species very effectively. Finally, wine fermentation test was conducted by using selected yeast strains: DHS-1 and CZ-1. And commercial active dry wine yeast CY3079 as control. The following conclusions can be obtained: the selected yeast CZ-1 performed a faster rate of inoculation but slower rate of hypoglycemic. The wine has the maximum amount of acid. However the selected yeast DHS-1 performed a faster rate of hypoglycemic during fermentation and the minimum amount of acid. Residual sugar of wine was less than 2 g / l. The wine was taste more coordinate. The study preliminary showed that DHS-1 was the suitable local wine yeast strains for Longan grape wine. For these three kinds of red grape varieties of Zibeisai, Yan 73 and Cabernet Sauvignon, we incubated DHS-1 to ferment Zibeisai and Yan 73 grape and we can see that the parameters of reduction rate of glucose and soluble solids, acidity and color degree of original wine are better than that when we incubated Anqi dry wine yeast. But fermentation using Cabernet Sauvignon performed the opposite result. That is to say the selected yeast of DHS-1 also adapte to brew Zibeisai and Yan 73 grape wine. All in all, in this study, by using morphological distinction method, yeast strains were divided into 16 categories. The result showed the high diversity of yeast composition. Then molecular method was used for further distinction and identification. The result showed the high gene diversity of yeast recource in Shacheng wine region. Through wine fermentation test, DHS-1 was the suitable local wine yeast strains for Longan grape wine. At the same time, this kind of yeast is also adapte to brew Zibeisai and Yan 73 grape wine. Key words wine; yeast; biodiversity; molecular method; distinction and identification; yeast sellection 第 1 章 绪