Isolation Of Advantage Yeast For MuSaiLaiSi And Its Application For The Table Grape Wine Brewing

Based on the brewing characteristics of wine, With the brewing characteristics of MuSaiLaiSi in The southern border, Three yeasts are isolated from the fermented strong wood in The southern border, On this basis, and improve the fermentation process, so that the flavor of the products can be improved .The results are as follows.The different temperatures, pH value, culture media and concentration of alchol were choosed as the enrichments. Twenty-eight yeasts had been isolated from the brewing characteristics of MuSaiLaiSi in The southern border, The fermentation capacity, tolerance to SO2 and alcohol were used as selective conditions to select the yeast. During the selection, the sensory remark was emphasized, According to the above requirement, three stains of yeast were selected. The three yeasts were identified as Saccharomyces cerevisiae of Saccharomyces, and No. 2, No. 3 and on the 8th. Since all three of a kind of yeast, Therefore, selected on the 2nd of biological characteristics to do research.The biological properties of selected yeasts were analyzed in the paper,By comparison, The optimum growth temperatures of 2 was detemined as 36℃,The optimum pH values of 2 was 4.5. Through analysis of different factors on the growth curve we can see that temperature had been more influential on the growth curve and the fementation curve than the any other factors. Different fungal culture temperature of the final has been significantly affected, and the final volume of the initial inoculation of Mycology basic implications, and the optimum fermentation temperatures of it were all 30℃. the optimum fermentation pH values of 2 was 4.5. Similarly, In relation to pH value and addition of yeast, the influence of Fermentation of the temperature was more obvious.Selection of Table Grape, With the 2nd fermentation bacteria, Through sensory analysis to determine the best fermentation conditions, the temperature of fermentation was 25℃, The addition of yeast was 1% , primitive pH value ,4.0, the primitive sugar content of 150 g/L , Click conditions under fermentation brewing wine, liquor clarify wines soft and elegant, the better to maintain the original grape-fruit.