优良本土酿酒酵母的酿酒特性及产香能力初析

酿酒酵母产生的多种挥发性物质影响葡萄酒的香气风格,筛选本土酿酒酵母对改善葡萄酒同质化有积极作用.以13株不同来源的酿酒酵母和1株商业对照为试验菌株,对供试酵母的酒精耐受性、嗜杀性、产硫化氢能力及生长曲线进行了测定.随后在模拟汁中探究酵母的发酵特性,用固相微萃取-气相色谱/质谱(solid-phase microextr...

Oenological properties of superior indigenous Saccharomyces cerevisiae and their production of volatile compounds

Volatile compounds produced by Saccharomyces cerevisiae were responsible for wine aroma quality,thus selection of indigenous S.cerevisiae is beneficial to the distinctive aroma of wines.This study compared the ethanol tolerance,killer phenotype,H;S production and cell growth of 13 indigenous S.cerevisiae strains isolated from different wine regions in previous fermentation studies to a commercial strain.Following this,oenological characterization of the 14 S.cerevisiae strains was carried out in synthetic grape juice medium,and the volatile compounds were analyzed by solid-phase microextraction gas chromatography-mass spectrometry(SPME-GC/MS).XM10 had a significant higher ethanol tolerance among these 14 strains when the ethanol volume fraction was 13%,while no significant differences were found between these strains at 16%of ethanol in YPD media.Killer phenotype and H;S production varied among these 14 strains,and during fermentation,XM11 showed the highest cell biomass among all 14 strains.Principal component analysis was performed to analyze the relationship between yeast isolates with the volatile compounds(OAV>1).XM1 was located near the ethyl esters and fatty acids in the fourth quadrant,and the ethyl esters contributed to fruity aroma in wine;XM3 was located in the second quadrant and was related to 2-methyl-1-propanol.