摘要
【目的】研究葡萄树龄与葡萄自然发酵过程中葡萄酒相关酵母菌之间的关系。【方法】利用WL营养培养基,对分离自华夏长城葡萄酒厂葡萄生产基地、不同树龄(2,3,5年)西拉葡萄自然发酵液的240株酵母菌进行了聚类分析。【结果】240株酵母菌共分为5个WL营养类型。结合酵母菌菌株5.8 S rDNA-ITS区基因序列分析,不同树龄西拉葡萄自然发酵液中的酵母菌共有5种,分别为酿酒酵母(Saccharomyces cerevisiae)、陆生伊萨酵母(Is-satchenkia terricola)、克鲁维毕赤酵母(Pichia kluyveri)、浅黄隐球酵母(Cryptococcus flavescens)、葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)。不同树龄西拉葡萄自然发酵过程中酵母菌的种类及其比例是变化的。【结论】用树龄较高的葡萄发酵,可加速发酵的启动,缩短发酵周期,同时有利于性状优良野生酿酒酵母菌株的筛选。
[Objective] The paper studied the relationship between the grape age and wine-related yeast in the process of spontaneous fermentation of grape. [Method] 240 wine-related yeasts isolated from different ages（Two years,Three years,Five years） of syrah vineyards of Huaxia Great Wall Winery were classed by WL Nutrient Medium. [Result] The result indicates that there are 5 WL culture types of the 240 strains. Identification analysis based on the sequence of 5.8 S rDNA-ITS region of the strains indicates that the isolates belong to 5 different species, Saccharornyces cerevisiae, Issatchenkia terricola, Pichia kluyweri, Cryptococcus flawescens and Hanseniaspora uvarum. [Conclusion] Yeasts existing in the spontaneous fermentation of different ages of syrah vary in species and percentage. Using older grape for fermentation can quicken up the start-up of fermentation,shorten the period of fermentation,and is in favor of the filtration of wild yeast strains with eminent properties.
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2008年第7期51-56,63,共7页
Journal of Northwest A&F University(Natural Science Edition)
基金
陕西省农业科技攻关项目(2005K02-G02)
作者简介
刘树文（1965-），男，黑龙江北安人，副教授，博士，主要从事葡萄酿酒工艺、发酵微生物研究。Email：liushuwen@nwsuaf．edu．cn.
