红提葡萄酒发酵酵母菌的分离及耐受性研究

该实验从红提葡萄发酵过程中分离出酵母菌株，并对其耐受性进行研究，旨在提高红提葡萄酒酿造品质。通过培养不同发酵时期菌株，并用肉眼和显微镜分别观察其菌落和细胞形态，再测定其发酵能力、耐糖性、耐酸性、耐酒精度。结果表明，共分离出酵母菌140株，经菌落形状和细胞形态鉴定后，获得典型的三类共6株酵母菌；在发酵过程中，加入分离菌株比自然发酵可多发酵1.6%葡萄糖，多产生0.78% CO2和0.82%vol的酒精，且发酵趋势和安琪酵母、自然发酵过程一致；以安琪酵母为对照，对6株菌进行耐糖性、耐酸性、耐酒精度试验，得出综合耐受性较好的酵母菌株为A3、B7和C1。

Isolation and tolerance properties of yeast from the red grapes wine fermentation

Yeast strains were isolated from red grapes fermentation process, and its tolerance properties were researched in order to improve the brewing quality of red grape wine. Through cultivating strains in different fermentation period, colony and cell morphology of strains were observed by naked eye and microscope, respectively. The fermentation ability and the tolerance properties against sugar, acid and alcohol of stains were determined. The results showed that 140 strains of yeasts were isolated. By colony shape and cell morphology identification, three typical type's yeasts (total six strains) were obtained. During the fermentation process, the glucose, CO2 and alcohol content in red grapes wine fermented by the separated strains were 1.6%, 0.78% and 0.82%vol more than that of the natural fermentation, and the fermentation trend was consistent with angel yeast and natural fermentation process. With angel yeast as contrast, the tests results of six strains tolerance properties against sugar, acid and alcohol showed that strain A3, B7 and C1 had good comprehensive tolerance properties.