In this experiment,one Saccharomyces cerevisiae was screened and identified from Muscatwine natural brewing broth with morphological method and molecular technology,which was named asYeast1. Firstly,Yeast1 could tolerate 16%( v/v)ethanol. Moreover,after the fermentation of grapejuice by Yeast1,the content of residual sugar,of ethanol,of volatile acid,of total ester and of total acidwere 3. 627 011g/L、8. 5% 、0. 210 84g/L、1. 264 4g/L and 4. 160 3g/L,respectively. These resultsindicated that Yeast1 has better ...
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