葡萄酒酿造及葡萄酒酵母菌种的改良  

Wine brewing and the improvement of wine yeast species

作　　者：王晓飞[1] 吴晓玉[1] 孔令保[1] 

机构地区：[1]江西农业大学生物科学与工程学院发酵应用技术南昌市重点实验室,江西南昌330045

出　　处：《食品工业科技》2010年第11期420-423,共4页Science and Technology of Food Industry

摘　　要：酿酒酵母是一种重要的工业微生物,是葡萄酒品质的灵魂。在无氧条件下,由葡萄转化成葡萄酒的过程中,酿酒酵母起了至关重要的作用。叙述了葡萄酒酵母与葡萄酒酿造的关系,介绍了工业化葡萄酒发酵过程中的调控手段及当前应用现代科技手段选育优良葡萄酒酵母菌种的方法,最后,对当前酿酒行业的形势和未来作出了预测和展望。Saccharomyces cerevisiae is an important industrial micro-organism, which is the soul of the wine quality.In anaerobic conditions,Saccharomyces cerevisiae has played a crucial role in the process from grape to wine.The relationship of wine yeast and wine brewing was described.And the manipulation methods occurred in wine industrialization fermentation process, the current application of modern scientific and technological means to breed wine yeast species were also introduced. Finally, the current situation and future prospects for the wine brewing industry was discussed and viewed.

关 键 词：酵母 葡萄酒 DNA微阵列技术 LONWORKS技术 菌种选育 

分 类 号：TS262.6[轻工技术与工程—发酵工程]