Comparative Study Of The Vinification Characteristics Of Selected Wine Yeast

Alcoholic fermentation is the main biochemical process in wine production. Yeasts play a central role in the fermentation process during winemaking. The vinification characteristic of the yeast contribute to the sensory characteristics of wine significantly.In this experiment, 11 indigenous preference Saccharomyces cerevisiae were used as the test materials, systemic research basic physiological property (the tolerance capacity, flocculation capacity, foam production, autolytic capacity, killer capacity) and vinification characteristics (fermentation in smaller container and pilot scale)was conducted in order to screen out more eximious Saccharomyces cerevisiae. The main research results are as follows:1. Selected Saccharomyces cerevisiae were all normally growing when the medium content was alcohol 13% or SO2 400mg/L; Flocculation capacity was higher than medium; Foam production was lower than medium and fabourable autolytic capacity; LFA711 and LFE1225 had strong killer capacity, while LFN524、LFG511 and LFE1217 had faint killer capacity. Summing up the above, all of the yeast were lived up to requirements of winemaking, LFA711、LFE1225、LFN524、LFG511 and LFE1217 had the best features.2. 8 selected Saccharomyces cerevisiae was used to make Chardonnay wine, fermentation curve、typical properties of wine、aroma of wine、sensory evaluation of wine were investigated and the results showed that LFE1225、LFE1217、LFN518、LFP504、LFA711、LFP525 and LFN524 could smoothly、steadily and thoroughly ferment, corresponding wine had sufficient beneficial extraction and showed up the model aroma of Chardonnay.3. 5 selected preference Saccharomyces cerevisiae were used for winemaking of Merlot wine, fermentation curve、typical properties of wine、free phenol、anthocyanin、sensory evaluation of wine were investigated, The results showed that LFE1225、LFP525 and LFN524 could smoothly、steadily and thoroughly ferment, had sufficient extraction the beneficial compositions(free phenol、anthocyanin) from grapes and showed up the model aroma of Merlot, and LFE1225 behaved eximious features in all ways and had a great potential in making dry red wine. 4. 3 selected Saccharomyces cerevisiae was selected to make Carbernet Gernischet wine (pilot scale), analysis based on fermentation curve、typical Properties of wine、free phenol、anthocyanin、aroma of wine、sensory evaluation of wine and the contribution to MLF, the results showed that LFE1225 could smoothly、steadily and thoroughly ferment, had sufficient extraction and transformed the beneficial compositions (free phenol、anthocyanin) from grape and showed up the model aroma of Carbernet Gernischet, so LFE1225 behaved eximious features in all ways and had a great potential in making dry red wine.