Abstract:

In order to achieve qulity yeast for Myrica rubra wine, a strain of Y-9 was isolated from the natural fermented Myrica rubra juice. In this paper, the morphological identification of yeast, and other physiological and biochemical tests. The results showed that Y-9 was Brettanomyces lambicus. The growth characteristics of the selected yeast in malt extract was studied. The optimum growth temperature was 34℃, while the minimum and maximum growth temperatures were 10℃ and 39℃ respectively. The optimum growth pH value was 4.5, while the minimum and maximum growth pH values were 2.5 and 9.5 respectively. The maximum concentration of ethanol permitting growth was 14%.