陕西泾阳酿酒酵母与非酿酒酵母酿酒特性的比较研究

陕西泾阳酿酒酵母与非酿酒酵母酿酒特性的比较研究

COMPARATIVE STUDY OF THE VINIFICATION CHARACTER OF SACCHAROMYCES CEREVISIAE AND NON-SACCHAROMYCES CEREVISIAE STRAINS FROM JINGYANG SHAANXI

作者：王汝瑱　　导师：刘延琳

西北农林科技大学　　葡萄与葡萄酒学2011届硕士

摘　要

诸多不同种属的酵母菌都和葡萄酒酿造有关。通过优化控制发酵技术，可以将具有优良特性的野生酵母应用于酿造风味独特且品质优良的葡萄酒中。筛选具有优良特性的酵母菌对葡萄酒生产意义重大。本研究以自然发酵中分离得到的36株酿酒酵母和36株非酿酒酵母为材料，着重对比研究酿酒酵母和野生酵母的生理特性（产硫化氢能力）、抗逆性以及酿酒特性。以期筛选得到具有优良酿酒特性的酵母菌种。研究结果发现:

1.　B10-7菌株和其他酿酒酵母在生化特性方面具有细微差别，它既不能同化蜜二糖也不能同化半乳糖，和对照菌株结果一致，被初步鉴定为酿酒酵母贝酵母亚种（Saccharomyces cerevisiae bayanus ）。

2.　供试非酿酒酵母中存在不产硫化氢的菌株，但在供试酿酒酵母中却未发现。其中不产硫化氢的菌株分别是：陆生伊萨酵母（I. Terricola）中B1-16菌株，仙人掌有孢汉逊酵母（H. opuntiae）中B9S-1和B1-12菌株，葡萄汁有孢汉逊酵母（H. uvarum）中BG1-5菌株，而丝孢酵母（T. coremiiforme）四株酵母产硫化氢能力均较弱。

3.　供试酿酒酵母对乙醇浓度和低温胁迫的耐受程度普遍优于非酿酒酵母，对乙醇耐受性较强的酵母菌株有：B9-13、B4-1、B9S-8、B6-15、B6S-10、B6-3、B7-10和B10S-10；而耐低温胁迫的菌株有：B7S-6、B5S-12、B10-12、NX11315和NX1423（属于酿酒酵母），而属于陆生伊萨酵母（I. Terricola）的BG1-18菌株也有一定的耐受性。

4.　通过对供试菌株酿酒特性综合性能比较后，得到较优异的菌株包括：酿酒酵母（S. cerevis. coremiiforme)。占供试菌株的9.82%。经过这7株酵母发酵后的模拟汁挥发酸含量小于0.6g/L、残糖含量小于4g/L且酒度大于10%(v/v)。

关键词　酵母菌　产硫化氢能力　抗逆性　酿酒特性

Abstract

Kinds of yeast are in association with wine making. Non-Saccharomyces cerevisiae strains which have excellent brewing characteristics can be used in making specific and good wine. It is so significant to screen strains which have fine characteristics for wine producing. 36 Saccharomyces cerevisiae strains and 36 non-Saccharomyces cerevisiae strains came from Jingyang Shannxi are used in this study. We pay the main attention to compare the physiological property(capacity of H₂S producing),stress resistance and vinification characteristics for the sake of obtaining strains of excellent brewing characteristics. The main results are as follows:

1.　We consider the strain named B10-7 as Saccharomyces cerevisiae bayanus because this strain assimilate can neither melibiose nor assimilate galactose,which has a little difference between B10-7 strain and other strains of Saccharomyces cerevisiae.

2.　There exists some strains which can't produce H₂S in non-Saccharomyces cerevisiae but not in Saccharomyces cerevisiae. Their code are: B1-16 of Issatchenkia terricola,B9S-1 and B1-12 which belongs to Hanseniaspora opuntiae and BG1-5 of Hanseniasporauvarum and all the four strains belongs to Trichosporon coremiiforme can produce H₂S weakly as well.

3.　Generally speaking ,the strains of Saccharomyces cerevisiae have better stress resistance to ethanol level and low temperature than the strains of non-Saccharomyces cerevisiae. These strains which are cited in the following have better stress resistance to ethanol level: B9-13、B4-1、B9S-8、B6-15、B6S-10、B6-3、B7-10 and B10S-10 well the strains have better stress resistance to low temperature are named B7S-6、B5S-12、B10-12、NX11315 and NX1423,which belongs to Saccharomyces cerevisiae and BG1-18 of Issatchenkia terricola.

4.　We get some yeast strains have excellent vinification characteristics by evaluating the whole norm of them. These strains conclude B10S-8,B10S-10,B6-7,B10-11,B5-1,B5S-12,which belongs to Saccharomyces cerevisiae and B4S-1 of Trichosporon coremiiforme. Further more,they take 9.82% of tested strains and they can make the final grape juice contain volatile acid little than 0.6g/L,residual sugar little than 4g/L and alcohol content larger than 10%(v/v).

Key words　Yeast　Capacity of producing hydrogen sulfide　Stress resistance　Vinification characteristic