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投稿时间：2022-03-20
投稿时间：2022-03-20
中文摘要: 为筛选出发酵玫瑰香葡萄酒效果最佳的粟酒裂殖酵母菌株，该试验首先通过不同发酵温度（23、25、28℃）和不同接菌量（1×106、5×106、1×107CFU/mL）对玫瑰香葡萄进行发酵，优选出适用于粟酒裂殖酵母的最适发酵温度和最适接菌量。然后利用前期根据发酵动力学试验筛选出的16株粟酒裂殖酵母对玫瑰香葡萄进行单独发酵。结果表明：适合粟酒裂殖酵母的发酵温度为25℃，接菌量为5×106CFU/mL。相较于其他发酵菌株，筛选出的粟酒裂殖酵母Sp-410单独发酵玫瑰香葡萄酒的苹果酸的降解率（97.98%）和色度值（1.26）最高，乙酸含量（0.18 g/L）和乙醛含量（48.46 mg/L）最低，因此，优选出的粟酒裂殖酵母菌Sp-410为酿造优质玫瑰香葡萄酒的优良菌种。
Abstract:To screen out the best strain of Schizosaccharomyces pombe for Muscat wine fermentation，this study first optimized the fermentation conditions including fermentation temperature（23，25℃and 28℃）and yeast inoculation amount（1×106，5×106CFU/mL and 1×107CFU/mL）.Then，16 strains of S.pombe，which were screened out according to their fermentation kinetics，were used to independently ferment Muscat grapes.The results showed that the optimum fermentation conditions for S.pombe was 25℃and the yeast inoculation amount of 5×106CFU/mL.Compared with other strains，strain Sp-410 had the highest malic acid degradation rate（97.98%）and chromaticity value（1.26）and the lowest content of acetic acid（0.18 g/L）and acetaldehyde（48.46 mg/L）.Therefore，strain Sp-410 was selected for its excellent performance in producing high-quality Muscat wine.
keywords: Schizosaccharomyces pombe fermentation temperature yeast inoculation amount malic acid acetic acid ethyl acetate Muscat wine
文章编号：202215028 中图分类号： 文献标志码：
基金项目:粟酒裂殖酵母；发酵温度；接菌量；苹果酸；乙酸；乙酸乙酯；玫瑰香葡萄酒
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