以河北昌黎葡萄酒产区4个不同品种的葡萄为野生酵母分离源,分离到了58株酵母。以此作为出发菌株,通过酒精耐受性试验、SO2耐受性试验、模拟发酵试验,以发酵力、发酵速率、糖利用率等为标准初步筛得4株具有应用价值的野生酵母。用这4株酵母在酒厂进行了小型的葡萄酒发酵试验,将所得酒样进行理化分析及感官品评,并采用气-质联用仪(GC-MS)分析其香气成分,最终获得了对这4株酵母发酵性能的综合评价,认为其中2株具有应用于生产的潜能。

4 different Grape samples from Changli,Hebei were adopted as wild yeast separation sources and 58 yeast strains were obtained through specific culture medium.Tests of alcohol torlerance,SO 2 torlerance and simulation fermentation were conducted.4 yeast strains were selected according to several criterions including fermentation capacity,fermentation rate and the ability of using sugar etc.Finally,small size wine fermentation with these yeasts was proceeded in winery.Physical and chemical analysis,sensory evaluation combined with aroma analysis through GCMS were conducted for these wine samples.Yeasts performance evaluation was done and showed that two yeasts among these four possessed the potentiality for practical production.