Study About Identity Of Tolerance, Fermentation Ability And Applicability In Production Of The Xinjiang Wild Yeasty

In this study, Using 42 strains of Xinjiang wild yeast for the materials, the results through the tolerance experiment (to temperature, alcohol, glucose,SO2, acid, alkali and to NaCl ) and fermentation under tolerance condition of yeast strains tested show that: among all of the strains tested, there are 4 strains'tolerance to temperature up to 55℃, there are 6 strains have good fermentation ability when the temperature is 45℃; there are 10 strains'tolerance to alcohol up to 16%(V/V), 5 strains have good fermentation ability when the concentration of alcohol is 14%(V/V; 7 strains'tolerance to 700 g / L of the glucose solution, 7 strains have good fermentation ability when the concentration of the glucose solution is 650 g / L; 20 strains can grow in the pH 1.0, 6 strains have the better characteristics of fermentation in the pH 2.0; 16 strains can grow in the pH13, 3 strains have the better characteristics of fermentation in the pH 13; most of the strains have good tolerance to SO2, 7 strains'tolerance up to 800mg /L, 5 strains have good fermentation ability when the concentration of SO2 is 700 mg/L; there are 12 strains'tolerance to NaCl as high as 300g/L, and 7 strains in 280g/L have better characteristics of fermentation.This article focuses on the property of Xinjiang wild yeast strains. Among the 42 strains under Durham's fermentation, the 18 strains fermented better are selected to take a glucose fermentation test, with two producing strains (43 .44) being used as the standard, to determine the index of fermentation property comprehensively, and on this basis, to further the experiment to wine-making, the 4 strains which have the most similar index of fermentation property with the producing strains being the most priority, the two producing strains still being the standard. The indexes of the fermentation property of the 4 optimal strains (24.31.41.42) are all alike the producing strains, some important indexes even exceed those of the producing strains. For example, the whole wet weight of the strain of No.42 is 36.2g, almost the same as the producing strain No.43; the alcohol in the zymotic fluid of the strain of No.42 is 9.2°, just a little lower than the 9.5°in the producing strain 43, and higher than that in the producing strain 44, whose alcohol degree is 8.9°. Also, the gas chromatography–mass spectrometry is used for the analysis of the aroma components in the zymotic fluid of the glucose, in order to expore the applicability of the production with the sensual appraisal and the standard of the producing strains.