食品与发酵工业 >

2023 , Vol. 49 >Issue 22: 110 - 116

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034534

研究报告

适合鲜食葡萄酿酒的酵母筛选及其发酵特性研究

  • 刘帅 ,
  • 王志磊 ,
  • 周世斌 ,
  • 袁春龙
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  • 1(西北农林科技大学 葡萄酒学院,陕西 杨凌,712100)
    2(留坝县农村经济发展与监督服务中心,陕西 汉中,724100)
    3(西北农林科技大学合阳葡萄试验示范站,陕西 渭南,714000)
第一作者：硕士研究生(袁春龙教授为通信作者,E-mail:yuanchl69@nwsuaf.edu.cn)

收稿日期: 2022-12-11

  修回日期: 2023-02-16

  网络出版日期: 2023-12-25

基金资助

陕西省重点研发项目(2020ZDLNY05-05)

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Screening and study of yeast for table grape winemaking

  • LIU Shuai ,
  • WANG Zhilei ,
  • ZHOU Shibin ,
  • YUAN Chunlong
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  • 1(College of Enology, Northwest A&F University, Yangling 712100, China)
    2(Liuba County Rural Economic Development and Supervision Service Center, Hanzhong 724100, China)
    3(Heyang Grape Experiment and Demonstration Stations, Northwest A&F University, Weinan 714000, China)

Received date: 2022-12-11

  Revised date: 2023-02-16

  Online published: 2023-12-25

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摘要

鲜食葡萄市场出现季节性供过于求的现象,通过酿造鲜食葡萄酒可以提高产品附加值,应对产量过剩。但鲜食葡萄酒酿造缺乏专用的酵母,因此需要筛选适合鲜食葡萄酿酒的酵母。为此该研究对陕西主要鲜食葡萄户太8号自然发酵过程中不同阶段的酵母进行分离得到了110株菌,经鉴定分别属于毕赤酵母属、拟威克酵母属、酿酒酵母属、有孢汉逊酵母属和Starmerella属。进一步对所得到的110株酵母菌株进行产气筛选和耐受性研究,最终得到了5株耐受性强的优良酵母菌株,分别为Z308、Z502、Z504、Z511、Z516,均属于酿酒酵母属。与商业酵母进行对比发酵试验,结果表明商业酵母LA-PE和天然酵母Z502、Z504均能发酵完全,且葡萄酒质量均达到国家标准的要求;商业酵母(LA-PE)酿出的葡萄酒颜色鲜艳、澄清透明,整体评价适中;自然发酵过程中筛选的酵母Z502和Z504发酵速度快、葡萄酒品质高,其中Z502酿造的葡萄酒口感最优,Z504酿造的葡萄酒香气浓郁、平衡性好、整体评价高。因此,从自然发酵分离筛选的酵母适合用来进行鲜食葡萄的酿酒。

关键词： 酿酒酵母; 筛选; 耐受性; 酿酒特性; 鲜食葡萄

本文引用格式

刘帅 , 王志磊 , 周世斌 , 袁春龙 . 适合鲜食葡萄酿酒的酵母筛选及其发酵特性研究[J]. 食品与发酵工业, 2023 , 49(22) : 110 -116 . DOI: 10.13995/j.cnki.11-1802/ts.034534

Abstract

There is a seasonal excess of table grapes that resulted in significant waste and financial losses. Winemaking is an effective way to improve the added value of table grapes. However, specialized yeasts are lacking in the production of table grape wine. To obtain yeast strains suitable for table grape winemaking, the primary cultivar of table grapes in Shaanxi, Hutai No. 8, was used as research object. To cope with the problem of low availability of yeasts for table grapes, natural fermentation was carried out using Hutai No. 8. And yeasts were isolated at five stages of natural fermentation. 110 strains of yeasts were obtained, including the genera of Pichia, Wickerhamiella, Saccharomyces, Hanseniaspora, and Starmerella. Further research was conducted on the 110 yeast strains to determine their tolerance to glucose, pH, alcohol, and SO2. Five tolerant yeast strains, i.e. Z308, Z502, Z504, Z511, and Z516, all of them belonging to Saccharomyces. The selected yeasts had the same fermentation efficiency of commercial yeasts. All wines complied with national requirements. Wines fermented by the commercial yeast LA-PE had an attractive appearance and moderate quality. The yeasts used in this study could produce high-quality wines from fermentation. The wines fermented by the Z502 had the best taste. And the wines fermented by the Z504 were aromatic, well-balanced, and highly rated overall. Therefore, yeasts isolated from natural fermentation can be used for the winemaking of table grapes.

Key words： Saccharomyces cerevisiae; screening; tolerance; vinification characteristics; table grape

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