食品科学2017，Vol.38Issue(6)：123-129,7.DOI:10.7506/spkx1002-6630-201706019
自选高产β-D-葡萄糖苷酶酿酒酵母KDLYS9-16的酿酒性能
Wine Fermentation Properties of Indigenous Saccharomyces cerevisiae KDLYS9-16 with High β-D-Glucosidase Activity
摘要
Abstract
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.关键词
自选酿酒酵母/β-D-葡萄糖苷酶/酿酒性能/香气Key words
indigenous Saccharomyces cerevisiae/β-D-glucosidase/wine fermentation properties/aroma分类
轻工纺织引用本文复制引用
周立华,李艳..自选高产β-D-葡萄糖苷酶酿酒酵母KDLYS9-16的酿酒性能[J].食品科学,2017,38(6):123-129,7.基金项目
河北省自然科学基金项目(C2011208028) （C2011208028）
