高产甘油低产H2S葡萄酒优良酵母菌株筛选及其酿酒特性

为获得中国本土优良酵母，提高葡萄酒感官特性，通过对采自新疆鄯善地区、宁夏广夏三基地的40 株野生酵母菌株进行实验室酿酒实验，筛选到两株高产甘油、低产H2S的葡萄酒优良酵母菌株H02、E22。分别于2010、2011年连续2 a对这2 株菌进行了10～20 L酒厂发酵实验并研究其酿酒特性。酒样理化指标结果符合国家标准GB 15037-2006《葡萄酒》要求，感官品尝分析结果与对照商业酵母VL1、RC212、C2C的差异性不显著（P＞0.05），感官品质相当，筛选出的野生酵母菌株有着优良的酿酒特性。

Screening and Evaluation of Yeast Strains for Producing Wine Higher in Glycerol and Lower in Hydrogen Sulphide

In order to screen excellent yeast strains for improving the sensory quality of wine, 40 wild yeast strains were
isolated from naturally fermented grapes grown in Xinjiang and Ningxia autonomous regions for laboratory-scale wine
fermentation. H02 and E22 strains were screened as excellent strains for producing high-glycerol, low-hydrogen sulphide
wine. Fermentation experiments for laboratory-scale production of wine (10 - 20 L) were conducted using the two strains
in 2010 and 2011, respectively, for investigating their fermentation characteristics. The physical and chemical indexes of
the resulting wines met the requirements of the Chinese national standard GB 15037-2006 for wine. In terms of sensory
evaluation, there was no significant difference (P > 0.05) between the two strains and commercial yeasts VL1, RC212 and
C2C. These results indicate that the screened strains have excellent fermentation characteristics for wine production.