影响酿酒酵母发酵过程的因素分析

葡萄酒的酒精发酵主要是由酿酒酵母（Saccharomyces cerevisiae）完成的，不同的培养条件会影响酿酒酵母的发酵效率。该文以模拟葡萄汁代替天然葡萄汁进行试验，考察环境温度、摇床转速以及发酵基质pH对酿酒酵母的影响。试验结果显示，在18～33 ℃温度范围内，随着温度的升高，发酵效率逐渐增大。28 ℃是最适宜酵母生长的温度条件。在50～150 r/min范围内，随着转速的增大，酵母的发酵效率逐渐增加，所需发酵时间逐渐缩短，以150 r/min为最适转速。在葡萄酒酿造常用的pH范围内，酿酒酵母的生长和发酵情况随pH的升高而增强，在pH值为4.0时达到最佳生长和发酵效率。

Research on the factors affecting Saccharomyces cerevisiae fermentation

The ethanol fermentation of wine is mainly completed by Saccharomyces cerevisiae. Different culture condition can influence the fermentation efficiency of S. cerevisiae. In this study, model synthetic medium was used to replace the grape must. The effect of temperature, shaking speed and pH of the medium on S. cerevisiae was studied. The results showed that in the 18-33 ℃ temperature range, the fermentation effcieng rose up with the increase of temperature 28 ℃ was the most suitable temperature for the growth of S. cerevisiae. While in the 50-150 r/min speed range, fermentation efficiency rose up and the period of fermentation shortened with the increase of shaking speed. The 150 r/min was the optimal shaking speed for S. cerevisiae to reproduce and ferment. Moreover, in the pH range which was widely used in wine making, the growth of S. cerevisiae and its fermentation condition increased with the increase of pH, and pH 4 was the optimal culture condition for S. cerevisiae.