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.
ZHENG Haiwu
,
LEI Lei
,
LI Zhengying
,
ZHAO Xueping
,
ZHANG Meizhi
,
LI Ting
,
HUANG Haiying
,
LI Xiaojuan
,
WANG Chunyan
. Oenological screening for high-quality Chinese Saccharomyces cerevisiae strains[J]. Food and Fermentation Industries, 2020
, 46(8)
: 118
-122
.
DOI: 10.13995/j.cnki.11-1802/ts.022352
[1] International Organisation of Vine and Wine(OIV 国际葡萄与葡萄酒组织). Statistical report on world vitiviniculture (2013 年全球葡萄栽培酿酒统计报告)[R].2013.
[2] 于春涛, 刘超. 优选酿酒酵母生理特性的研究[J]. 食品科技, 2017,42(2):14-17.
[3] 刘宁. 本土酿酒酵母对葡萄酒质量的影响及优良菌株的筛选[D]. 杨凌:西北农林科技大学,2015:17-19.
[4] 刘聪, 王琪, 杨玲, 等. 山西老陈醋酿造过程中真菌的分离、鉴定及高粱单宁对其生长的影响[J]. 食品科技, 2019(2).
[5] 田秀, 许引虎, 李惠琳, 等. 产硫化氢酿酒酵母菌株对黑比诺干红葡萄酒品质的影响[J]. 食品与发酵工业, 2018,44(5):115-124.
[6] CHAUHAN P S,SINGH D K,DASH D,et al. Intranasal curcumin regulates chronic asthma in mice by modulating NF-KB activation and MAPK signaling[J]. International Journal of Phytotherapy and Phytopharmacologu, 2018,51:29-38.
[7] MENEZES S V,FOUANI L,HUANG M L H,et al. The metastasis suppressor,ndrg1,atternutes oncogenic TGF-β and NF-KB signaling to enhance membrane E-cadherin expression in pancreatic cancer cells[J]. Carcinogenesis, 2019,40(6):805-818.
[8] 唐莹莹. 干红葡萄酒优良酵母菌株的筛选[D].呼和浩特:内蒙古农业大学,2018.
[9] LLIVARRI M F D, MENDOZA L M. Killer activity of Saccharomyces cerevisiae strains: partial characterization and strategies to improve the biocontrol efficacy in winemaking[J]. Antonie Leeuwenhoek, 2014, 106(5):865-878.
[10] BARCENILLA J M, POZO-BAYON M A. Autolytic capacity and foam analysis as additional criteria for the selection of yeast strains for sparkling wine production[J]. Food Microbiology, 2001, 18(2):183-192.
[11] BONY M, BARRE P. Distribution of the flocculation protein,flop at the cell surface during yeast growth: The availability of flop determines the floccuLation level[J].Yeast, 1998, 14(1):25-35.
[12] 刘宁. 本土酿酒酵母对葡萄酒质量的影响及优良菌株的筛选[D]. 杨凌:西北农林科技大学,2015:17-19.
[13] 秦玉静,高东. 嗜杀酿酒酵母毒素蛋白及其杀伤质粒的研究[J]. 微生物学报,2000,40(1):105-107.
[14] 王贵双. 嗜杀酵母的筛选及其在苹果酒发酵中的应用[D]. 北京:北京林业大学,2006:5-7.
[15] 田秀,许引虎,李惠琳,等. 产硫化氢酿酒酵母菌株对黑比诺干红葡萄酒品质的影响[J]. 食品与发酵工业, 2018, 44(5):115-124.
[16] 牛见明, 张波, 史肖, 等. 三种澄清方式对‘美乐’甜型桃红葡萄酒品质的影响[J]. 食品与发酵工业, 2019,45(16):128-135.
[17] 张亚强, 刘双平, 毛健, 等. 粟酒裂殖酵母与酿酒酵母顺序发酵酿造低酸度野樱莓果酒[J]. 食品科技, 2019, 44(4):6-11;16.
[18] 李华,袁春龙.中国霞多丽、赤霞珠葡萄酒感官特征描述词分析[J]. 中外葡萄与葡萄酒,2003(5):52-54.
[19] 李华,邵建辉. 干红葡萄酒酿造过程中“关键质量控制点”的确定与控制[J]. 西北农林科技大学学报(自然科学版), 2004, 32(10):38-42.
[20] 栗甲,李娇娇,施云鹏,等. 葡萄酒发酵过程比重与还原糖消耗及酒精生成量关系研究[J]. 酿酒科技, 2015(2):76-77;80.
