Isolation And Identification Of Non-Saccharomyces Cerevisiae From East Foot Of Helanshan Moutains Of Ningxia And Fermentation Characteristics

In recent years, more and more non-Saccharomyces cerevisiae wine researchers’ attention in the understanding of non-Saccharomyces cerevisiae growth habit, under suitable conditions for survival and prerequisite for metabolites, reasonable control and application of non-Saccharomyces cerevisiae for brewing wine, wine aroma structure is very favorable. In this study, three of Ningxia Helan Mountain Winery is sampled and separated non-Saccharomyces cerevisiae using WL medium,microscope and further the use of 26S rDNA D1/D2 domain sequences be identified. And fermentation in the growth curve, sugar tolerance, SO2 tolerance, tolerance to alcohol and alcohol production. Meanwhile, non-Saccharomyces cerevisiae fermentation experiments using GC-MS analysis of volatile compounds technology which produces a measured analysis.1. In this study, samples were collected from three Helan Mountain wineries of separation and purification, were isolated from 328 strains. Use WL medium and morphological characteristics of the strain under the microscope and 26S rDNA D1/D2 domain sequences Molecular Identification of the strains were collected into four categories: Saccharomyces cerevisiae, Rhodutorula,Hanseniaspora uvarum Metschnikowia.2. Experiments with Rhodutorula, Hanseniaspora uvarum, Metschnikowia as the research object, by using the Brix test for fermentation of grape juice of 28%, and isolated by the above experiment Saccharomyces cerevisiae as a control study results: the rate of fermentation Rhodutorula and Hanseniaspora uvarum faster; The maximum point of view Metschnikowia, Hanseniaspora uvarum second place, Rhodutorula minimum duration of the fermentation, Rhodutorula, Hanseniaspora uvarum, Metschnikowia of wine were 1.098%,1.296%,0.710%; In terms of glucose tolerance, tolerance of three strains is basically the same, the sugar content of the fastest growing 100 g/L; Unable to grow in terms of alcohol tolerance, Rhodutorula tolerance highest in alcohol content reaches 9% vol time; In terms of SO2 tolerance, Metschnikowia tolerance highest 100 mg/L, Hanseniaspora uvarum and Metschnikowia can only tolerance; In terms of alcohol tolerance 50 mg/L, Rhodutorula maximum tolerance can withstand 9% alcohol, Hanseniaspora uvarum, only 6%, Metschnikowia minimum tolerated only 3%. Metschnikowia and Hanseniaspora uvarum aroma of wine is good, the ability to Rhodutorula in applications remains to be further studied.3. Three kinds of non-Saccharomyces cerevisiae separate fermentation experiments using GC-MS analysis of volatile compounds technology it produces. The results showed that: Rhodutorula fermentation produced a total of 18 kinds of volatile compounds; Hanseniaspora uvarum produces 14 kinds of volatile compounds; Metschnikowia to produce 15 kinds of volatile compounds. Rhodutorula can produce up to a variety of metabolic aldehydes; Hanseniaspora uvarum, to benefit the wine quality ester compound capable of metabolism; Metschnikowia to produce the most abundant ester compound.