无花果果酒酵母的筛选及发酵性能研究

Screening and Fermentaion of Yeast for Fig Fruit Wine Production

摘要:

本文主要筛选适合无花果果酒发酵的酵母。从无花果果皮和无花果果酒酒渣中初步分离得到41株酵母菌，经过一级筛选得到12株产酒产香较好的菌株，经过杜氏管法筛选得到6株起酵快的优势菌株，再经过无花果浆汁发酵法筛选得到1株起酵快、产酒产香较好的酵母。再对这株菌进行耐受性测试，结果表明，酵母菌Z20对糖度、酸度、SO2以及乙醇的耐受性较好，可作为无花果酒发酵的专用酵母。

Abstract:

From 41 yeast strains preliminarily isolated from fig skin and fig wine lees,12 strains was screened due to their capability of producing better wine fragrants. Then 6 strains showing fast fermentation speed were selected by duchenne tube method. Comparison of the fig sauce fermentation by the strains showed that yeast Z20 gave fast fermentation speed and produced better wine fragran. The tolerability of the strain was measured and the result showed that the Z20 yeast can tolerate high sugar content, acidity, SO2 and ethanol, which could be used for fig fruit wine fermentation.