Acid Fermentation Strains Screening And Application Research In Sea Buckthorn Fruit Wine Production

This study first from the surrounding areas of Inner Mongolia Hohhot orchards in extraction of various kinds of soil?berries as samples,training from the surface and soil solution.And then through the isolation,identification out all the yeast strains and preservation in the laboratory.Through the acid test of screening,the strains and fermentation characteristics of biological characteristics experiment.Finally selected one of advantages of strain,use it for sea buckthorn fruit wine fermentation technology research.The results are as following:(1)Test the strains' acid resistance,the determination of fermenting power,preservationed in the laboratory.End up with three outstanding acid strain:Y8-1-2?YM1-1?Y9-1.(2)On the three strains bacteria growth curve of experiment,the biological characteristics of experiment and fermentation ability,determined the characteristic indexes.The ideal strain is YM1-1.The fermenting power is strong,with high fermentation speed,the alcohol resistance,high temperature resistant performance,sugar tolerance and SO2 resistance were superior to other two strains of bacteria.So with this bacterial strains for studying the application of sea buckthorn fruit wine production(3)The strain used for optimum process conditions for sea buckthorn fruit wine production carried out this results:The optimal level is:the quantity of strain is 10%,the amount of SO2 is 100mg/L,the fermentation temperature is 26?,and the fermentation time is 9 days.(4)Using acid fermentation strains YM1-1 sea buckthorn fruit wine and fruit wine sold with yeast has carried on the physicochemical and sensory evaluation.Acid fermentation strains YM1-1 for alc sea buckthorn fruit wine is 7.6°,the residual sugar is 3.8Brix%,the fermentation time is 9 days.Angel yeast fermentation,the alcohol content of sea buckthorn fruit wine is 5.8°,the residual sugar is 7.3Brix%,the fermentation time is 14 days.And acid fermentation strains YM1-1 in sensory experiments of sea buckthorn fruit wine sea buckthorn fruit wine aroma is more strong than the angel yeast fermentation.The taste is better,the color is more bright and clear and bright.Proved this topic selected strains YM1-1 has the advantages of strains to the fermentation,and the fermentation products is of excellent performance.