自选高产β-D-葡萄糖苷酶酿酒酵母KDLYS9-16的酿酒性能

自选酿酒酵母KDLYS9-16高产β-D-葡萄糖苷酶,在葡萄酒酿造过程中,能够释放单萜烯类物质,增强葡萄酒的香气。以2015年份河北省昌黎和沙城葡萄酒产区赤霞珠和美乐葡萄为实验材料,以商品酿酒酵母F15和SC为对照菌,对KDLYS9-16酵母菌的降糖和酒精生成能力、以及葡萄酒香气进行测定与比较。结果表明自选菌比对照菌具有启动发酵快、降糖迅速、发酵周期短、酒精转化率高等优点。用该菌发酵的昌黎产区赤霞珠干红葡萄原酒中检测到32种香气物质,占总挥发性物质的98.94%,比对照菌香气物质的质量分数和种类都明显增加,显示了很好的酿酒性能和产香潜质,具有良好的应用前景。

Wine Fermentation Properties of Indigenous Saccharomyces cerevisiae KDLYS9-16 with High β-D-Glucosidase Activity

Indigenous Saccharomyces cerevisiae KDLYS9-16, a high-yield β-D-glucosidase producing strain, can promote the release of monoterpenes to enhance the aroma of wine during the winemaking process. In this research, we fermented Cabernet sauvignon and Merlot grapes cultivated in Changli and Shacheng regions of Hebei province by the strain KDLYS9-16 to determine sugar consumption, alcohol production and wine aroma as a function of fermentation time in comparison with those achieved by using the commercial strains F15 and SC. The results showed KDLYS9-16 had the advantages of earlier initiation of fermentation, faster sugar consumption, shorter fermentation period, and higher sugar conversion rate compared with those of F15 and SC. In the wine from Cabernet Savignon grapes grown in Changli fermented by KDLYS9-16, 32 aroma substances were detected, accounting for 98.94% of the total volatile substances, demonstrating a significant increase in both the types and amounts of aroma compounds as compared with its counterparts fermented by the control strains. Consequently, the strain KDLYS9-16 showed a good wine-making performance and had the potential for increasing wine aroma, thereby possessing promising applications.