Isolation of yeast strains from Zangqu of traditional Tibetan Qingke (highland barley) wine brewing and the oenological properties
HUANG Hao1,2,3, HA Zude4, GU Jingsai1, YANG Xinghua4, WANG Zhaoji4, CHEN Shuang1,2,3*, XU Yan1,2,3
1(School of Biotechnology,Jiangnan University,214122,China) 2(Lab of Brewing Microbiology and Applied Enzymology,Jiangnan University,Wuxi 214122,China) 3(Key Laboratory of Industrial Biotechnology of Ministry of Education,Jiangnan University,Wuxi 214122,China) 4(Tibet Tianyoude Barley Wine Co.,Ltd,Lhasa 850000,China)
Abstract: CT Using the WL yeast morphological identification medium,a total of 48 strains of typical yeast morphology were isolated and identified from Zangqu (traditional koji for brewing Qingke wine) of different regions.Further,31 Saccharomyces cerevisiae strains,nine Saccharomycopsis fibuliger strains and three Saccharomycopsis malanga strains were identified by molecular identification.The brewing performance of different yeasts was studied by fermentation in Qingke culture medium.It was found that S.cerevisiae was the main alcohols producing microorganism in Qingke wine fermentation.While S.malanga was the main organic acid producing microorganism.Through the analysis of 26 aroma metabolites and comparison of three kinds of yeasts,it was found that S.cerevisiae was the main aroma producing microorganism in Qingke wine,which produced abundant esters,alcohols and organic acids.S.fibuliger had important contribution to trace aromatic substances in Qingke wine,however Saccharomycopsis malanga has weak ability to produce aroma compounds.This paper systematically studied the brewing performance and flavor function of the main yeasts in Zangqu for traditional Qingke wine brewing,and provided a basis for the scientific control of the flavor quality of Qingke wine.
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