Research On The Vinification Characteristics Of Selected Wild Saccharomyces Cerevisiae In Chateau Rongzi Of Shanxi

In wine production,the main biochemical process is alcoholic fermentation in whichyeasts play an essential role. Researching and screening the selected local wine yeast strains isnecessary and important.The11Saccharomyces Cerevisiae strains used in this research is separated fromChateau Rongzi of Shanxi in2011.After simulated fermentation, we get4strains as theselected strains, which will be used in the fermentation experiment in small containers. Afterpreparation, alcoholic fermentation and malolactic fermentation, we get the alcoholicfermentation curves, physical and chemical indicators, and the sensory evaluation scores ofeach wine with different strains, then we can select the best ones. The main results were asfollowing:First, based on the simulated fermentation data, we picked4selected Saccharomycescerevisiae strains: Rmaa-3-11、Rmaa-3-14、Rmaa-3-16and Rmab-2-30.After small container fermentation experiment of Marselan with Rmaa-3-14,Rmab-2-30and D254, we can get: In fermentation activity, Rmab-2-30is theworst,Rmaa-3-14and D254have a consistent performance; In physical and chemicalcharacteristics, Rmaa-3-14generates the highest degree of alcohol and the lowest reducingsugar, Rmab-2-30and D254have the same performances..After the sensory evaluation,D254is the best one,Rmaa-3-14followed by and Rmab-2-30is the worst. Overall,Rmaa-3-14has good vinification characteristics.but the suitability and potential for makingMarselan wine of these strains still need more sobservation and experiment for many years.After small container fermentation experiment of Cabernet Sauvignon with Rmaa-3-11、Rmaa-3-14、Rmaa-3-16、Rmab-2-30and D254,we can get: In fermentation activity,Rmaa-3-11and Rmaa-3-16have the fastest fermentation rate; According to the physical andchemical characteristics, the performance of each strain actually quite close.Rmaa-3-16getboth the best deacidification capacity and highest sensory evaluation score,it has the bestvinification characteristics in this group. The suitability and potential for making wine of Cabernet Sauvignon of these selected strains still need more sobservation and experiment formany years.