产香酵母的筛选及其苹果酒发酵特性

从分离自赤霞珠葡萄酿酒不同时期发酵液中的酵母菌中筛选产香菌株，并对其苹果酒发酵特性进行研究。结果表明，经感官评定初筛，获得7株产香较优的酵母菌，并对其进行耐酒精、耐SO2和耐盐性能分析，其中菌株B2-13具有较好的发酵性能，经分子生物学鉴定菌株B2-13为葡萄酒有孢汉逊酵母（Hanseniaspora uvarum）。菌株B2-13发酵苹果酒酒精度为4.2%vol～5.5%vol，糖度为2.6～44 g/L，共鉴定出32种香气成分，主要有酯类（6种）、醛酮类（4种）、醇类（6种）、酸类（8种）等，其中异戊醇、苯乙醇含量最高，分别为0.36 mg/mL和0.16 mg/mL，另外还有赤霞珠干红葡萄酒的特有香气物质3-羟基-2-丁酮（0.16 mg/mL）。菌株B2-13是一株具有较好的苹果酒发酵和产香性能的酵母菌株，有良好的工业化生产应用前景。

Screening of aroma-producing yeasts and fermentation characteristics of cider

The aroma-producing strains were screened from yeasts isolated from fermentation broth of Cabernet Sauvignon wine at different periods of brewing process, and the fermentation characteristic of cider were carried out. Results showed that seven yeasts with better aroma-producing performance were obtained by sensory evaluation method, and the yeasts obtained were analyzed for alcohol, SO2 and salt tolerance. Among them, the strain B2-13 showed a good fermentation performance and was identified as Hanseniaspora vineae according to molecular biological identification. The alcohol content of cider fermented by strain B2-13 was 4.2%vol-5.5%vol, the sugar content was 2.6-44 g/L. There were 32 kinds of aroma components identified, mainly including esters (6 kinds), aldoketones (4 kinds), alcohols (6 kinds), acids (8 kinds), and the contents of isoamyl alcohol and phenylethyl alcohol were the highest, which were 0.36 mg/ml and 0.16 mg/ml, respectively. In addition, the unique aroma substance of Cabernet Sauvignon dry red wine was 3-hydroxyl-2-butanone (0.16 mg/ml). The strain B2-13 was a yeast strain with good fermentation and aroma-producing properties, which had good prospects for industrial production and application.