CAJ | 학술논문

从蓬莱葡萄酒产区君顶酒庄霞多丽葡萄果实表皮和葡萄园土壤中分离纯化得到200个单菌落，经初筛和复筛，获得性能较好的菌株11株，对其进行26SrDNA D1/D2区序列分析、形态学观察和生理生化测定，将编号为PJ16的菌株鉴定为酵母属酿酒酵母种( Saccharomyces cerevisiae)。通过耐受性及发酵性能测试，表明菌株PJ16适合用于酿造葡萄酒。所酿葡萄酒的香气成分，如正己醇、1-壬醇、2-壬醇、壬醛、苯甲醛、乙酸乙酯、乙酸异戊酯、异戊酸乙酯、乳酸乙酯、乙酰苯、苯并噻唑、2-乙酰基呋喃、2-甲基四氢噻吩-3-酮和β-突厥酮，浓度远高于对照组商品酵母所酿葡萄酒，体现出酿酒酵母PJ16的优良特性。
종봉래포도주산구군정주장하다려포도과실표피화포도완토양중분리순화득도200개단균락，경초사화복사，획득성능교호적균주11주，대기진행26SrDNA D1/D2구서렬분석、형태학관찰화생리생화측정，장편호위PJ16적균주감정위효모속양주효모충( Saccharomyces cerevisiae)。통과내수성급발효성능측시，표명균주PJ16괄합용우양조포도주。소양포도주적향기성분，여정기순、1-임순、2-임순、임철、분갑철、을산을지、을산이무지、이무산을지、유산을지、을선분、분병새서、2-을선기부남、2-갑기사경새분-3-동화β-돌궐동，농도원고우대조조상품효모소양포도주，체현출양주효모PJ16적우량특성。
200 yeast strains were isolated from chardonnay grape skin and vineyard soil of Chateau junding in Penglai Wine Region. 11 yeast strains with excellent performance for wine were selected, one of them (PJ16) was identified as Saccharomyces cerevisiae, respectively based on the analysis of 26SrDNA D1/D2 sequence combination with morpho-logical observation and biochemical and physiological characteristics. Through detection of tolerance and fermentation test, the results showed that the strain PJ16 is suited for brewing grape wine. And the concentrations of its aroma com-ponents produced by the strain PJ16, including hexyl alcohol, 1-nonyl alcohol, 2-nonyl alcohol, nonyl aldehyde, ben-zaldehyde, ethyl acetate, isoamyl acetate, isoamyl acid ethyl ester, ethyl lactate, acetophenone, benzothiazole and 2-a-cetyl furan, 2-methyl tetrahydrothiophene-3-ketone and beta turkic ketone, were much higher than those of the control group, suggesting that the strain PJ16 had excellent characteristics for wine-making.