关键词: 本土非酿酒酵母, 生理特性, 发酵特征, 混合发酵, 低挥发酸

Abstract: In this research, the physiological and fermentation characteristics of three indigenous strains of Torulaspora delbrueckii separated in the wine-producing region of Qilian Mountain, Gansu were evaluated. Cabernet Sauvignon dry red wines were co-fermented by simultaneous or sequential inoculation of T. delbrueckii R12 and Saccharomyces cerevisiae at different mixing ratios. The results obtained were as follows: 1) all of the three strains could tolerate 12% (V/V) ethanol, 400 mg/L SO2 and 400 g/L sugar; 2) all the strains could allow complete fermentation of a model must with 200 g/L sugar, producing 11% (V/V) ethanol, whereas at a sugar concentration of no less than 300 g/L, notable residual sugar was found in the wines; and 3) R12 showed colonization activity regardless of which inoculation method was used, and the proliferation capacity was higher in sequential inoculation than that in simultaneous inoculation. Additionally, volatile acid concentrations in the wines significantly decreased with the increase in R12 cell concentration. The indigenous strains of T. delbruecki are expected to be promisingly application in China’s winemaking industry.

Key words: indigenous non-Saccharomyces, physiological characteristics, fermentation properties, mixed fermentation, low amounts of volatile acids