一株酿酒酵母的筛选鉴定及其酿酒潜力研究

·贮藏与加工

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中图分类号：TS261.1；S663.1 文献标识码：A DOI编码：10.3969/j.issn.1006—6500.2025.07.009

Abstract：ToenrchthelocalyeastresourcesinTianjinandscreenoutexcellentlocalyeaststrainssuitableforbrewingShineMuscat wine，thisstudyisolatedstrainsfromthesoilfruitsndleavesofvineyardsintheTanjinrapeproductionarea.Troughpurifcation culture，olonysegolelardntatiotrssstacetsts，loolemetationdoaproductiapacitt，t strainswerescreenedandtheirbrewingpotentialwasstudied.TheresultsshowedthatstrainY26wasSaccharomycescerevisiae. Strain Y26 could grow under stress conditions of 18% alcohol content，pH2， 60% sugar content and 4 C .Comparedwithcommercial yeaststrain F33，strain Y26 started fermentation faster，increased the content of dry extractby 6.6% ，reduced the content of the undesirable methanol by 12.0% ，and the number of aroma components in the wine fermented by strain Y26 was 56，with a total amount of 189.38mg⋅L-1 ，which were respectively higher than the control strain F33（ 54，175.46mg⋅L-1 ）. In conclusion，Saccharomyces cerevisiaestrainY26sgoodstresrsistanendbrewingpotetialandhaspotentialaplicationvalueinesearhandproduction of characteristic wines.

KeyWords：Saccharomyces cerevisiae;screeningand identification; stress resistance;wine;aroma

酿酒酵母是葡萄酒酿造过程中影响生产管理、产量和葡萄酒品质的重要微生物菌种。（剩余9959字）