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Screening and biological characteristics studies of wide wine-making yeasts

TANG Xiao-hong1, HU Wen-xiao2*, WEI Yan-feng2, JIANG Xi-long2, ZHANG Jing-ying2, SHAO Xue-dong3   

  1. 1. Qilu University of Technology, Jinan 250353, Shandong, China;
    2. Shandong Academy of Grape, Jinan 250100, Shandong, China;
    3. Chateau Junding LTD, Penglai 265600, Shandong, China
  • Received:2013-12-18 Online:2014-03-20 Published:2014-05-29

Abstract: 200 yeast strains were isolated from chardonnay grape skin and vineyard soil of Chateau junding in Penglai Wine Region. 11 yeast strains with excellent performance for wine were selected, one of them (PJ16) was identified as Saccharomyces cerevisiae, respectively based on the analysis of 26SrDNA D1/D2 sequence combination with morphological observation and biochemical and physiological characteristics.Through detection of tolerance and fermentation test, the results showed that the strain PJ16 is suited for brewing grape wine. And the concentrations of its aroma components produced by the strain PJ16, including hexyl alcohol, 1-nonyl alcohol, 2-nonyl alcohol, nonyl aldehyde, benzaldehyde, ethyl acetate, isoamyl acetate, isoamyl acid ethyl ester, ethyl lactate, acetophenone, benzothiazole and 2-acetyl furan, 2-methyl tetrahydrothiophene-3-ketone and beta turkic ketone, were much higher than those of the control group, suggesting that the strain PJ16 had excellent characteristics for wine-making.

Key words: Saccharomyces cerevisiae, ethanol tolerance, screening, identify

[1] ZHANG Xiu-quan, LI Xiao-chao. P-information fusion and its P-matrix reasoning intelligent generation [J]. JOURNAL OF SHANDONG UNIVERSITY(NATURAL SCIENCE), 2017, 52(4): 93-99.
[2] LIU Huai-long,MENG Xiang-chen* . Screening of lactic acid bacteria with high-acid adaptive capacity and characterization of their acid-adaptive conditions [J]. J4, 2008, 43(7): 51-55 .
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