酿造蓝莓果酒的酵母菌筛选和发酵特性研究

摘要

Yeast strains separated from naturally fermented blueberry fruit were used as the starting strains and then a yeast strain CNBG002 was obtained through three-level screening. The growth characteristics of CNBG002 in malt extract were studied. The optimum growth temperature was at 26℃and the best growth pH value was 2.5~4.5. The strain displayed good resistance to high concentration alcohol (as high as 15%vol) and SO2 (150 mg/L). It was an ideal yeast strain for the production of blueberry fruit wine.%以从蓝莓自然发酵物中分离得到的酵母作为出发菌，经过三级筛选，得到了1株适宜蓝莓果酒发酵的菌株，命名为CNBG002，并研究了该菌株在麦芽汁中的生长特性。该酵母的最适生长温度为26℃，最适生长pH值为2.5～4.5。该菌耐酒精能力较高，可达到15%vol，耐SO2能力可达150 mg/L，是一株优良的蓝莓果酒酿造酵母。