In order to select excellent local yeasts for wine brewing in Wuhai area of Inner Mongolia, 13 yeast strains were isolated and purified from local orchard soil, grape skins as well as the fermentation mash. Finally, a strain named KX3 was obtained and it was identified as Saccharomyces cerevisiae in Saccharomyces spp. after 26S rDNA D1/D2 screening and sequencing. Afterwards, the tolerance and sensory tests were conducted on the fermented broth(wine) using KX3 as the starter. The results indicated that the alcohol tolerance of the strain KX3 was 16%, SO2 tolerance was 400 mg/L, sugar tolerance was 500 g/L, and pH tolerance was 2.5. In comparison with commercial Saccharomyces cerevisiae CSM and CECA, the KX3 obtained better growth characteristics. Therefore, it was confirmed that KX3 could be used for wine brewing since it simultaneously possesses good growth characteristics and harmonious fruit aroma.
ZHAO Xueping
,
WEN Yajiao
,
LI Zhengying
,
ZHENG Haiwu
,
HUANG Haiying
,
LI Xiaojuan
. Screening of Saccharomyces cerevisiae from orchards and fermentationmash in Wuhai Inner Mongolia[J]. Food and Fermentation Industries, 2020
, 46(11)
: 178
-183
.
DOI: 10.13995/j.cnki.11-1802/ts.022065
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