葡萄酒醪中酵母菌之純化與基本釀酒特性分析

Isolation of a Yeast Strain from Wine Must of 'Muscat Bailey A' and Its Basic Characteristics in Fermentation

本研究由葡萄‘倍利A’發酵末期之酒醪分離純化釀酒酵母菌，以該菌種之核醣體基因內轉錄間隔區（ITS）電泳分析圖譜，初步判斷為Saccharomyces cerevisiae，本菌種之ITS片段經定序後可確認之，利用粒線體限制片段長度多型性可區別不同商業酵母菌系。當酒醪自然發酵處理時，於第八日還原醣量降至3.4-5.5g／L，酒精度達11-11.1 vol.%，以該菌種進行誘導發酵處理可提前二日完成酒精發酵，於第六日還原醣量降至5.0-6.35g／L，酒精度達11.55-11.9 vol.%，發酵性能與對照商業菌種相當。 Wine fermentation yeast species was isolated and purified from must of Muscat Bailey A at its later fermentation stage. The internal transcribed spacer (ITS) of ribosomal RNA was cloned and subjected to restriction enzymes analysis. Initial results were compatible to published data of Saccharomyces cerevisiae, and is further confirmed by sequencing of ITS. The restriction fragments of mitochondria can be employed to identify different yeast strains. In spontaneous fermentation, the reducing sugars were decreased to 3.4-5.5 g/L after 8 days fermentation and the alcohol content reached 11-11.1 vol.%. When the selected yeast species was employed in induced fermentation, the reduced sugars were decreased to 5.0-6.35 g/L after 6 days fermentation and the alcohol content reached 11.55-11.9 vol.%. The general fermentation characteristics were comparable to those of control commercial species.