Greengage, a kind of fruit with rich nutrition and healthcare functions, is an ideal material for fruit wine-making. Except quality raw materials, the production of greengage wine is in need of quality yeast strains. In order to obtain the best yeast strains suitable for the fermenta-tion of greengage wine, in the experiments, 11 collected strains were used as the starting strains for fermentation test in modified YPD culture mediums, and alcohol yield was the major consideration for primary screening, other factors including fermenting power, total acids content, and residual sugar indexes should also be considered. The three test strains including RC212,PRLWVER and DV10 passed through primary screening due to their higher alcohol concentrations (4.78%vol, 6.03%vol, and 5.03%vol respectively), strong fermenting capacities (8.76 g/150 mL,12.78 g/150 mL,and 14.98 g/150 mL respectively), and their lower total acids content (3.93 g/L,3.54 g/L,and 4.69 g/L respectively) and lower total sugar content (5.69 g/L,1.65 g/L,and 3.09 g/L respectively). Then after secondary screening (strains fermented with greengage mash), yeast strain PRLWVER was finally selected as the best suitable strain for the fermentation of greengage wine (its total esters content was 5.64 g/L, its dry extract content was 23.91 g/L, its alcohol content was 12.75%vol, and its residual sugar content and total acids content were 2.62 g/L and 7.14 g/L respectively).%青梅是一种营养丰富、具有多重保健功能的水果，是优质的果酒酿造原料。青梅果酒酿造，除了优质的原料外，还需要优良的酵母菌种作为酿造基础。为了筛选适合青梅果酒酿造的酵母菌株，实验以收集到的11株酵母菌为出发菌株，在改良的YPD培养基中进行发酵，以酒精产量作为初筛的主要考虑因素，其次综合考虑发酵力、总酸、残糖指标状况。参试菌株中RC212、PRLWVER和DV10的酒精度分别为4.78%vol、6.03%vol和5.03%vol，发酵力分别为8.76 g/150 mL、12.78 g/150 mL和14.98 g/150 mL，总酸分别为3.93 g/L、3.54 g/L和4.69 g/L，残糖分别为5.69 g/L、1.65 g/L和3.09 g/L的综合性能优势进入复筛。初筛菌株经过青梅果醪的发酵复筛，PRLWVER菌株的总酯含量为5.64 g/L，干浸出物含量为23.91 g/L，酒精度为12.75%vol，以及较低的残糖（2.62 g/L）和总酸（7.14 g/L），显示出优于其他菌株酿造青梅果酒的特性，可以作为青梅果酒酿造的优良菌株。
展开▼
