201506 - page 35

[8]摇 赵静静, 李艳. 沙城产区酿酒酵母多样性研究 [ J].
食品科学, 2012, 33(5): 224 - 228.
[9]摇 程仕伟, 韩鹏 , 赵慧 , 等. 赤霞珠葡萄自然发酵过程
中的酿酒酵母筛选及其发酵特性 [ J]. 酿酒科技,
2015, 249(3): 16 - 19.
[10]摇 韩鹏, 程仕伟, 姜文广, 等. 蛇龙珠葡萄( 烟台产区)
自然发酵醪中选育的酿酒酵母发酵特性研究 [J]. 中
国酿造, 2014, 33(11): 37 - 40.
[11]摇 程仕伟, 李林林, 缪静, 等. 分离自烟台白玉霓种植
园的酿酒酵母发酵特性研究 [ J]. 中国酿造, 2013,
32(8): 40 - 46.
[12]摇 Hosu A, Cristea V M, Cimpoiu C. Analysis of total
phenolic, flavonoids, anthocyanins and tannins content
in Romanian red wines: prediction of antioxidant activi鄄
ties and classification of wines using artificial neural net鄄
works[J]. Food Chemistry, 2014, 150: 113 - 118.
[13] 摇 Harbertson J F, Spayd S. Measuring phenolics in the
Winery [ J]. American Journal of Enology and Viticul鄄
ture, 2006, 57(3): 280 - 288.
[14]摇 Soares R D, Welke J E, Nicolli K P, et al. Monitoring
the evolution of volatile compounds using gas chromatog鄄
raphy during the stages of production of Moscatel spar鄄
kling wine [ J]. Food Chemistry, 2015, 183: 291 -
304.
[15]摇 杨莹, 徐艳文, 薛军侠. WL 营养琼脂对葡萄酒相关
酵母的鉴定效果验证[ J]. 微生物学杂志 , 2007, 27
(5): 75 - 78.
[16]摇 Villamor R R, Ross C F. Wine matrix compounds affect
perception of wine aromas[ J]. Annual Review of Food
Science and Technology, 2013(4): 1 - 20.
[17]摇 Silva I, Campos F M, Hogg T. Wine phenolic com鄄
pounds influence the production of volatile phenols by
wine鄄related lactic acid bacteria [J]. Journal of Applied
Microbiology, 2011, 111(2): 360 - 370.
[18]摇 Siah S, Konczak I, Wood J A, et al. Effects of roasting
on phenolic composition and in vitro antioxidant capacity
of Australian grown faba beans ( Vicia faba L. ) [ J].
Plant Foods Hum Nutr, 2014, 69(1): 85 - 91.
[19]摇 Casassa L F, Bolcato E A, Sari S E. Chemical, chro鄄
matic, and sensory attributes of 6 red wines produced
with prefermentative cold soak [ J ]. Food Chemistry,
2015, 174: 110 - 118.
Study on Screening and Brewing Characters of Indigenous
Saccharomyces cerevisiae in Spontaneous
Fermentation Process of Chardonnay Grapes
CHENG Shiwei 1 ,摇 XIE Weihai1 ,摇 LUAN Liying1 ,摇 YU Ying 2 ,摇 LI Jiming2 ,摇 ZHAO Yuping3
(1. School of Life Sciences, Ludong University, Yantai 264025, China;
2 . Shandong Grape Wine Microbial Fermentation Technology Key Laboratory / Changyu Group Co. Ltd,
Yantai 265709, China; 3 . School of Life Sciences, Yantai University, Yantai 264005, China )
Abstract: Indigenous Saccharomyces cerevisiae was screened from spontaneous fermentation process of
Chardonnay grapes ( Yantai region), and then eminent Saccharomyces cerevisiae was used to produce
Chardonnay Veneto and Cabernet Sauvignon after determined their fermenting property and tolerance abil鄄
ity. Twelve of Saccharomyces scerevisiae were screened with Rose Bengal medium, and identified with the
method of WL medium and 5. 8S ITS. Four of indigenous Saccharomyces scerevisiae were used to produce
Chardonnay wine after determined the fermenting capacity and tolerance of alcohol, SO2 , organic acid,
and high concentration glucose. Based on the fermentation parameter, main volatile, and sensory evalua鄄
tion, YXF2, YXF5, and YXF10 may be suited for the dry white wine production. Dry red wine that were
produced with the yeast strains of YXF5 and YXF10 had obvious characteristics of pleasing aroma com鄄
pared with the commercial yeast, which had potential production applications for the wine with local fea鄄
tures.
Key words: indigenous Saccharomyces cerevisiae ; fermentation characteristics; Chardonnay; grape wine
( 责任编辑:叶红波)
03 食品科学技术学报摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 2015 年 11 月