赤霞珠葡萄酒自然发酵中酿酒酵母的菌株区分  

Strain Typing of Saccharomyces cerevisiae During Spontaneous Fermentation of Cabernet Sauvigon Wine

作　　者：裴颖芳[1] 王国平[1] 刘延琳[1,2] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100

出　　处：《微生物学通报》2009年第10期1532-1535,共4页Microbiology China

基　　金：国家863计划项目(No.2007AA10Z314);国家葡萄产业技术体系建设专项经费资助(No.Z225020801)

摘　　要：采用Interdelta指纹图谱分析,对分离自宁夏地区赤霞珠葡萄自然发酵过程中的45个酿酒酵母单菌落进行菌株区分,研究发酵过程中酿酒酵母菌株的变化,为发酵的有效控制及选育优良酿酒酵母菌株提供依据。结果发现,本研究分离到的45个酿酒酵母单菌落中,产生5种指纹图谱,代表5种不同的基因型,基因型I-V分别占所分离单菌落的71%、13%、9%、5.0%、2.0%,基因型I是发酵过程中的优势菌株。本研究中,二氧化硫处理影响自然发酵过程中酿酒酵母菌株的类型、数目及比例,但其影响不是很大。Interdelta fingerprinting has been carried out for Saccharomyces strain typing by using 45 Saccharomyces isolates from spontaneous fermentation of Cabernet Sauvigon in Ningxia. The dynamic changes of the Saccharomyces cerevisiae strains were observed, which can provide an approach for better control of the fermentation process. The result revealed that 5 genetic patterns were distinguished by interdelta fingerprinting among the total Saccharomyces isolates. The genetic pattern l to V accounted 71%, 13 %,9% ,5.0%, 2.0% respectively for the proportion of the total Saccharomyces isolates. Therefore, the genotype I was the dominant strain during the fermentation. Moreover, the influences on the genotype, the number and the proportion of S. cerevisiae strains by sulphur dioxide added before fermentation were also demonstrated in this study.

关 键 词：酿酒酵母 Interdelta指纹图谱 菌株区分 优势菌株 

分 类 号：TS262.6[轻工技术与工程—发酵工程]