为了筛选国产优良酿酒酵母菌,对全国多个酿酒葡萄产区采样得到的4株优良酵母菌进行了酿造学特性研究。经过与商业菌株的嗜杀性、产硫化氢特性、起泡性、絮凝性以及发酵性能对比,研究显示酵母菌S12具有高产硫化氢特性;酵母菌S21发酵时间过长不能满足优良酵母菌酿造学特性;酵母菌WJ1和Q12具有明显嗜杀性,中产硫化氢特性,低产泡性,高絮凝性,模拟发酵性能达到国标要求。结果表明,只有Q12、WJ1能够满足优良酵母菌酿造学特性,并且经过后期驯化有望为我国葡萄酒酿造工业领域提供新的本土菌种,同时为本土酿酒酵母多样性研究提供理论依据。
郑海武
,
雷蕾
,
李正英
,
赵雪平
,
张美枝
,
李婷
,
黄海英
,
李晓娟
,
王春燕
. 本土优良酿酒酵母的酿造学特性[J]. 食品与发酵工业, 2020
, 46(8)
: 118
-122
.
DOI: 10.13995/j.cnki.11-1802/ts.022352
The oenological characteristics of four Saccharomyces cerevisiae strains selected from winegrowing areas around China to screen for new high-quality native Chinese S. cerevisiae strains were analyzed. The lethality, H2S production, foam production, flocculence, and fermentation performance of these strains were compared to those of commercial strains. The S12 strain produced high levels of H2S, while the S21 strain displayed an excessively long fermentation time. Neither of these strains met the requirements for a high-quality brewing yeast. In contrast, the WJ1 and Q12 strains are highly lethal and flocculent; they produce moderate amounts of H2S and very little foam. Both strains exhibit fermentation performance at par with international standards. Based on these results, Q12 and WJ1 are the only strains that satisfy the requirements for high-quality brewing yeasts. These strains may be commercialized after being domesticated. We have thus provided new native strains for the Chinese winemaking industry and a theoretical reference for studies aimed at diversification of Chinese S. cerevisiae strains.
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