常压室温等离子体诱变选育低产挥发酸酿酒酵母

利用常压室温等离子体（ARTP）诱变技术对酿酒酵母（Saccharomyces cerevisiae）NX4进行诱变，采用平板初筛、冰酒模拟汁发酵复筛低产挥发酸的突变菌株，并对其遗传稳定性及耐受性进行分析。同时利用该菌株酿造冰葡萄酒，对其理化指标、感官品质及挥发性风味物质进行分析。结果表明，获得一株低产挥发酸的突变体菌株T2-5，其具有良好的遗传稳定性。与原始菌株NX4相比，具有更高的糖耐受性和更低的酒精耐受性，利于在冰酒中应用。利用该菌株酿造的冰酒挥发酸产量降低26.4%，感官评分较高（77.14分），香气浓郁度有所降低，但持久性增强，具有典型的花香、蜂蜜、蜜桃、柠檬、甜瓜等热带水果香气。

Mutation breeding of low-yield volatile acid Saccharomyces cerevisiae by atmospheric and room temperature plasma

The Saccharomyces cerevisiae NX4 was mutated by atmospheric and room temperature plasma (ARTP). The low-yield volatile acid mutant strain was screened by plate and ice wine simulated juice fermentation, and its genetic stability and tolerance were analyzed. At the same time, using the mutant strain to make ice wine, and the physical and chemical indexes, sensory quality and volatile flavor substance were analyzed. The results showed that the mutant strain T2-5 with low volatile acid yield was obtained, which had good genetic stability. Compared with the original strain NX4, the strain had higher sugar tolerance and lower alcohol tolerance, which was beneficial for application in ice wine. The volatile acid yield of ice wine brewed by the strain was decreased by 26.4%, and the sensory score was higher (77.14). The aroma intensity was decreased, but the persistence was enhanced. The ice wine had typical floral, honey aroma and tropical fruit aroma, such as peach, lemon and melon.