Screening And Cultivation Of Fine Saccharomyces Cerevisiae

The homogeneity with domestic wine is serious in our country, it must utilize Sacchammyces cerevisiae that have characteristics in the locality brewing the domestic wine.compared with the other provinces that Produced the grapes,Henan that conducts the research of the Saccharomyces cerevisiae is only at the Initial stage. Therefore, in this research,we selected 8 stains of Saccharomyces cerevisiae from the eastern, western, northern, southern and central of Grape-planting Regions, testing and analysed of fermentation properties including alcohol tolerance, tolerance to low temperature and high sugar tolerance, as well as the alcohol content, residual sugar content, flocculation etc,according to the results of the test.we selected 1 strain (SCZ001)that had the good performance in fermentation properties as our eandidated strain which was carried on mutagenesis,the candidated strain that was mutated in ultraviolet irradiation, microwave irradiation, diethyl sulfate mutagenesis or complex mutagenesis.and then,according to the color, shape and size of the colony of strain.selected 3 mutated strains in every mutated factor and that is 12 strains in total.the selected strain have 3 different colony like large、middle、small colony size, we tested and anlysed the fermentation speed and the wine characteristic,and the latter include alcohol content, residual sugar content, anthocyanin content and flocculation performance.according to the results.selecting mutated strain that had better comprehensive performance and it was named SCZ001-11.The results shows SCZ001-11 produced 1.25 folds and 1.22 folds in alcohol content and anthocyanin content,at the same time,the residual sugar content decreased by 33%.Optimised the fermentation conditions of the SCZ001-11 strain, it is shown that the optimal experimental conditions were these,inclused innitial pH4,80%Liquid volume,30℃ fermentation temperature.0.5% inoculation volume,4 days fermentation time. At last.we researched the change rate of the anthocyanin from the wine that produced by SCZ001-11 in the same time and in the different pH, temperature,light type, reducing substances,ionic type.it is shown that the condition of least change rate of anthocyanin that keeps the wine stable and long time preservation like these:pH 3-5.10-30℃ temperature,avoid light,7g/L Vc content.This research established foundation in the practical application of the mutated strain SCZ001-11.