通过对从橘子果实上分离筛选出的3株天然野生菌株和5株商业果酒酵母的发酵速度、发酵力、感官品质和气相分析结果进行系统比较研究,从中筛选出适宜橘子酒酿造的优良生香酵母菌株JZ-3.发酵力为0.20 g/g·d,主发酵速度相对较低,到发酵后期的速度平缓,对于果酒香气的形成和风味物质的积累十分有利,酿造出来的橘子酒品质最佳,酒体呈现出浅橘黄色,较为澄清透明,且酒体光泽度好,具有橘子清新的果香和纯正、协调的酒香,具有典型性,酒的整体品质较高.%The fermenting rate, fermenting power, sensory quality, and GC analytic results of 3 wild yeast strains isolated from orange fruit and 5 commercially-available fruit wine yeast strains were compared. Finally, yeast strain JZ-3, suitable for orange wine production, was screened out. Its fermenting power was 0.20 g/g.d, and its fermenting rate was comparatively low in chief fermentation period and was stable in late fer-menting period, which was beneficial to the formation of wine aroma and the accumulation of flavoring substances in wine. The wine produced by strain JZ-3 was pale orange yellow in color, clear and transparent with good gloss. Besides, the wine had pure orange aroma and harmonious taste and its overall quality was high.
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