Abstract:

In order to screen excellent yeast strains for improving the sensory quality of wine, 40 wild yeast strains were
isolated from naturally fermented grapes grown in Xinjiang and Ningxia autonomous regions for laboratory-scale wine
fermentation. H02 and E22 strains were screened as excellent strains for producing high-glycerol, low-hydrogen sulphide
wine. Fermentation experiments for laboratory-scale production of wine (10 - 20 L) were conducted using the two strains
in 2010 and 2011, respectively, for investigating their fermentation characteristics. The physical and chemical indexes of
the resulting wines met the requirements of the Chinese national standard GB 15037-2006 for wine. In terms of sensory
evaluation, there was no significant difference (P > 0.05) between the two strains and commercial yeasts VL1, RC212 and
C2C. These results indicate that the screened strains have excellent fermentation characteristics for wine production.

Key words: glycerol, grape wine, yeast, screen, wine-brewing