中外葡萄与葡萄酒Issue(4)：75-82,8.DOI:10.13414/j.cnki.zwpp.2025.04.010
酿酒酵母Y24的分离鉴定及其发酵性能研究
Isolation,Identification and Fermentation Performance of Saccharomyces Cerevisiae Y24
摘要
Abstract
The selection of Saccharomyces cerevisiae is crucial for the formation of the characteristics and style of wine products.This study isolated 26 strains of yeast from vineyards,and identified Y24 strain as Saccharomyces cerevisiae through WL culture and 26S rDNA sequence analysis.Tolerance test results indicated that Y24 strain exhibits tolerance levels of 18%alcohol,pH2,60%sugar concentration,and 4℃,respectively.The results of fermentation and aroma production experiments using'Shine Muscat'as raw material showed that compared with commercial yeast F33,Y24 strain started fermentation faster,increased the content of dry extract by 7.1%,reduced the content of the undesirable methanol by 11.1%,added 2 aroma components and increased the content by 5.7%.The wine fermented by Y24 had excellent flavor and rich aroma,which had potential application value for the research and production of characteristic wines.关键词
酿酒酵母/分离鉴定/耐受性/阳光玫瑰/香气Key words
Saccharomyces cerevisiae/separation and identification/stress resistance/Shine Muscat/aroma分类
轻工纺织引用本文复制引用
李明轩,李凯,商佳胤,张鹤,王丹,刘明,荆红彭,吴春山..酿酒酵母Y24的分离鉴定及其发酵性能研究[J].中外葡萄与葡萄酒,2025,(4):75-82,8.基金项目
天津市林果现代农业产业技术体系(ITTHRS2021000)天津市农业科学院青年科技创新项目(TJNKY012512) （ITTHRS2021000）
怀来县国家农业科技园区项目(2024-06) （2024-06）
