【摘要】 为探索猕猴桃果酒专用酵母的筛选方法,提高果酒品质,以雅安红阳猕猴桃为原料,从自然糖度（150 g/L）和添加白砂糖达到高糖度（350 g/L）的两组猕猴桃汁发酵液中筛选酵母,对其发酵性能进行测定,并通过微生物质谱检测对其进行菌种鉴定。结果表明,经一级筛选,各分离出3株菌株,编号分别为ZR-1、ZR-2、ZR-3及GT-1、GT-2、GT-3,其中菌株ZR-1及ZR-3被鉴定为柠檬形克勒克酵母（Kloechera apiculate）,其他菌株均被鉴定为酿酒酵母（Saccharomyces cerevisiae）。菌株GT-2发酵力最持久,产酒精力最强,发酵液中酒精度达9.5%vol,且对150 mg/L的SO₂和pH=3.0的酸性环境的耐受性最强;菌株GT-1对12%vol酒精耐受性最强,原酒感官评分最高。说明以高糖启动自然发酵,从中筛选酵母简便且准确度高,可作为猕猴桃果酒专用酵母的高效筛选方法。更多还原

【Abstract】 In order to explore the screening method of special yeast for kiwifruit wine and improve the wine quality, using Ya’an Hongyang kiwifruit as raw material, yeast was screened from the kiwi juice fermentation broths with natural sugar content（150 g/L） and high sugar content（sugar addition to350 g/L）, and the fermentation performance was determined. At the same time, the screened yeasts were identified by microbial mass spectrometry. The results showed that three strains were isolated from each group by primary screening, numbered as ZR-1, ZR-2, ZR-3 and GT-1, GT-2, GT-3. Among them, the strains ZR-1 and ZR-3 were identified as Kloechera apiculate, and other four strains were identified as Saccharomyces cerevisiae. The strain GT-2 had the most long-lasting fermentation power, and the most alcohol-producing ability, and the alcohol content in the fermentation broth was 9.5%vol,and it had the strongest tolerance to 150 mg/L SO₂ and pH=3.0 acid environment. The strain GT-1 had the strongest tolerance to 12%vol alcohol, and the sensory score of original wine was the highest. The results showed that it was simple and accurate to screen yeast from natural fermentation activated with high sugar content, which could be used as a high efficient screening method for kiwifruit wine yeast.更多还原