新疆石榴酒专用酵母的选育及应用研究

以石榴树叶、石榴皮及石榴园土壤为分离源，共分离到71 株酵母菌，经过三级筛选，获得两株适宜酿造石榴果酒的酵母菌，编号分别为SL18 和SL20 。发酵性能测试结果表明，SL20 菌株在25℃时的发酵周期比对照菌株和SL18 少1d，酒精度达到9.7%(V/V)，并且所酿造的石榴酒香味浓郁纯正，而SL18 在25℃时虽然发酵周期与对照菌株相同但所酿造的石榴酒香味比对照菌株要浓郁纯正。30℃时，3 株菌起酵速度都比较快，SL20 和SL18 的发酵周期比对照菌株少1d，SL20 菌株的酒精度高于SL18 和对照菌株，为10.1%(V/V)，但3 株菌发酵的石榴酒香味没有20℃和25℃浓郁，说明自选菌株SL20 和SL18 适于25℃发酵并且所酿制的石榴酒明显优于常用的酿酒活性干酵母，并且两株菌能耐受12%(V/V)的酒精度，经鉴定均为酵母属(Saccharomyces) 的酿酒酵母(Saccharomyces cerevisive) 。

Screening,Identification and Fermentation Performance of Yeast Used for Production of Pomegranate Wine

A total of 71 strains of yeast were isolated from pomegranate leaves and rind as well as pomegranate garden soil. After 3 screening cycles, 2 strains, numbered as SL18 and SL20, were obtained, which were the most suitable for production of pomegranate wine. According to morphological observation and physiological and biochemical tests, the 2 strains were identified as Saccharomyces cerevisiae. In addition, the fermentation performances of this 2 strains and active dry yeast (Anqi brand) were compared. Results showed that when the fermentation temperature was 25 ℃, the fermentation cycle of strain SL20 was 1 day shorter than that of strain SL18 and active dry yeast, the alcohol degree was up to 9.7% (V/V) at the end of fermentation, and the wine product obtained was full-bodied and sterling. Although the fermentation cycle of strain SL18 was the same as that of active dry yeast, the wine produced by the former was more full-bodied and sterling than that produced by the latter. When the fermentation temperature was 30 ℃, all the three starters led to rapid fermentation at the early stage, the fermentation cycle of both strain SL18 and SL20 was 1 day shorter than that of active dry yeast, and the alcohol degree produced by strain SL20 was higher than that produced by strain SL18 and active dry yeast, reaching 10.1% (V/V), but for these three starters, the flavors of pomegranate wines produced by them was not more full-bodied than those produced by them when the fermentation temperatures were 20 and 25 ℃, indicating that strain SL18 and SL18 are more adapted to 25 ℃ fermentation and can endure alcohol degree of 12% (V/V), and the quality of the wine products produced by them is superior to that produced by active dry yeast.