Isolation and screening of Sacchamyces cerorevisiae from grape harvested in Changli

Five species of yeast were isolated from Cabernet Sauvignon grapes cultivated in Changli County, and four were identified as Saccharomyces cerevisiae based on colony characteristics, cell morphology and Lysine Medium. Two Saccharomyces cerevisiae strains which could tolerate 14% alcohol concentration, concentration of 300mg/L SO2, glucose concentration 50% and 42℃ high temperature were selected via tolerance test. Compared with two Saccharomyces cerevisiae strains commercially available based on sensory evaluation and Physico-chemical analysis, selected strain “a” had the best fermentation most power, and the wine had the best taste with lowest volatile acids and 0.4g/L reducing sugar. So the selected strain “a” was the best Saccharomyces cerevisiae strain for Cabernet Sauvignon fermentation.