新疆葡萄酒自然发酵过程酵母菌的种类和动态变化  

Survey on Yeast Population Dynamics during Wine Spontaneous Fermentation in Xinjiang

作　　者：王泽举[1] 刘延琳[1] 刘爱国[1] 韩娜[1] 

机构地区：[1]西北农林科技大学葡萄酒学院/陕西省葡萄与葡萄酒工程技术研究中心,杨凌712100

出　　处：《华中农业大学学报》2008年第5期664-667,共4页Journal of Huazhong Agricultural University

基　　金：国家"863"项目(2007AA10Z314);西北农林科技大学青年骨干支持计划项目(01140301)资助

摘　　要：利用WL营养琼脂培养基,对葡萄酒自然发酵过程中,不同阶段分离的408株酵母菌进行了初步鉴定。结果表明,供试酵母菌被归入8个属的9个种:酿酒酵母Saccharomyces cerevisiae、葡萄汁有孢汉逊酵母Hanseniaspora uvarum、季也蒙有孢汉逊酵母Hanseniaspora guilliermondii、东方伊萨酵母Issatchenkia orientalis、毕赤克鲁维酵母Pichia kluyver、膜璞毕赤酵母Pichia membranefaciens、美极梅奇酵母Metschnikowia pulcherrima、红冬孢酵母Rhodosporidium mucilaginos和假丝酵母Candida zemplinina,分别占到了分离总菌株的44.12%、19.36%、8.09%、13.73%、4.66%、3.43%、4.17%、2.21%和0.25%。408 yeasts isolated from must of spontaneous fermentation were identified primarily on wallerstein laboratory nutrient agar （WL agar）. Ten species of eight genera belonging mainly to Saccharomyces cerevisiae, Hanseniaspora uvarum, Hanseniaspora guillierrnondii, Issatchenkia orientalis, Pichia kluyver , Pichia membrane faciens , Metschnikowia pulcherrima , Rhodosporidium mucilaginos , Candida zemplinina were found among all stains, with proportion of 44. 12%, 19. 36%, 8. 09%, 13.73%,4.66%,3.43%,4. 17%,2.21%,and 0. 25%respectively. The result is helpful to knowing the different types of yeast during wine spontaneous fermentation.

关 键 词：葡萄酒 酵母鉴定 自然发酵 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS262.6[轻工技术与工程—食品科学与工程]