Fermentative Characteristics of Indigenous Wine Saccharomyces cerevisiae Isolated from Western Area of Inner Mongolia

doi:10.13560/j.cnki.biotech.bull.1985.2015.09.029

Abstract

Abstract: This study compared the fermentative characteristics of 6 strains of Saccharomyces cerevisiae isolated from western area of Inner Mongolia. Firstly, the resistances of these strains on alcohol, SO₂, low temperature, low pH, glucose and salt were tested；then fermentative experiment was performed by seeding these strains respectively into grape juice, the following physical and chemical indexes were measured and compared：the fermenting power of these strains, the alcoholic strength, the residual sugar, the content of total acid and volatile acid in fermentation liquor. On the basis of above experimental results, 2 strains of S. cerevisiae with excellent fermentative characteristics were screened, and they are expected to be utilized in producing indigenous wine in the western area of Inner Mongolia.

Key words: wine, Saccharomyces cerevisiae, fermentative characteristics

Wang Fengmei, Ma Libing. Fermentative Characteristics of Indigenous Wine Saccharomyces cerevisiae Isolated from Western Area of Inner Mongolia[J]. Biotechnology Bulletin, 2015, 31(9): 204-208.

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