杨创举，何 新，朱丽霞^*

（塔里木大学生命科学学院，南疆特色农产品深加工兵团重点实验室，新疆阿拉尔 843300）

摘要：酸度和甜度是影响慕萨莱思葡萄酒的重要指标，慕萨莱思糖酸含量过高会导致酒体不协调，影响其感官品质。 酿酒酵母是慕萨莱思发酵过程中的重要微生物，具有一定的降糖降酸能力，本实验对50株降糖特性菌和50株降酸特性菌进行相关实验，筛选获得T-Y128-2和F2-P90-3两株降糖、降酸效果优良的酿酒酵母，经降糖降酸处理后，其糖度和酸度比原酒低。

关键词：慕萨莱思；降糖酵母菌；降酸酵母菌

中图分类号：TS201.3   文献标识码：A   文章编号：1674-506X（2020）03-0022-0009

Selection of Excellent Yeasts for Decreasing Sugar and Acid in Musalais

YANG Chuang-ju, HE-Xin, ZHU Li-xia^*

（1.College of Life Science, Tarim University, Alar Xinjiang 843300, China;

2.Production and Construction Corps Key Laboratory of Deep Processing of Agricultural Products in South Xinjiang, Alar Xinjiang 843300, China）

Abstract：Acidity and sweetness are the significant indicators influencing Musalais wine. Too high content of sugar and acid will lead to uncoordinated wine, which affects its sensory quality. Saccharomyces cerevisiae is an important microorganism during the process of Musalais’ fermentation, owing a certain capability of reducing sugar and acid. This experiment was conducted among 50 strains of sugar-reducing and 50 strains of acidreducing. T-Y128-2 and F2-P90-3 strains of Saccharomyces cerevisiae with excellent sugar-lowering and acidlowering effects were obtained via screening, whose sugar and acidity were lower than those of the original wine after sugar-decreasing and acid-decreasing treatment.

Keywords：musalais; hypoglycemic yeast; acid-lowering yeast

doi：10.3969/j.issn.1674-506X.2020.03-004

收稿日期：2019-09-27

基金项目：国家自然基金（31871777）

作者简介：杨创举（1993-），男，硕士。研究方向：食品加工与安全。

*通讯作者

引文格式：杨创举,何新,朱丽霞.慕萨莱思降糖、降酸优良酵母菌的筛选[J].食品与发酵科技,2020,56(3):22-30.