| Kinds of yeast are in association with wine making. Non-Saccharomyces strains which have excellent winemaking characters can be used in making specific and good wine. It is so significant to screen strains which have fine characters for wine producing. 36 Saccharomyces cerevisiae strains and 36 non-Saccharomyces strains came from Jingyang Shaanxi were used in this study.The physiological property(capacity of H2S producing), stress resistance and vinification characters of yeast strains were compared for the sake of obtaining strains with excellent winemaking characters. The main results are as follows:1. The strain named B10-7 was identified as Saccharomyces cerevisiae bayanus because nether can it assimilate melibiose nor assimilate galactose, differing with other S. cerevisiae strains.2. There existed some strains which couldn't produce H2S in non-Saccharomyces but not in S. cerevisiae strains. They were: Issatchenkia terricola, B1-16, Hanseniaspora opuntiae, B9S-1 and B1-12 and Hanseniaspora uvarum BG1-5. All the four Trichosporon coremiiforme strains produced H2S weakly as well.3. Generally speaking, S. cerevisiae strains had better stress resistance to ethanol level and low temperature than non-Saccharomyces strains. Strains of B9-13, B4-1, B9S-8, B6-15, B6S-10, B6-3, B7-10 and B10S-10 showed better stress resistance to ethanol level; well the strains named B7S-6,B5S-12,B10-12,NX11315 and NX1423,which belongs to S. cerevisiae and BG1-18 of I. terricola showed better stress resistance to low temperature.4. Strains of B10S-8, B10S-10, B6-7, B10-11, B5-1, B5S-12, which belongs to S. cerevisiae and B4S-1 of T. coremiiforme exhibited excellent vinification characters by evaluating the whole norm of them. These strains took 9.82% in the tested strians and could make the final wine contain volatile acid less than 0.6g/L, residul sugar less than 4g/L and alcohol content higher than 10%(v/v). |
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