天然葡萄酒酵母菌种的分离、鉴定和酿造性能评价  

Study on the Isolation,Identification of Native Wine Yeast and the Evaluation of Its Oenological Characteristics

作　　者：李慧[1] 王惠玲[1] 吴雅琨[1] 黄卫东[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,博士研究生北京100083

出　　处：《食品与发酵工业》2010年第11期14-20,共7页Food and Fermentation Industries

基　　金：北京科委重大项目(D07060500160701)

摘　　要：从"北红"葡萄汁的自然发酵液中分离天然葡萄酒酵母,利用WL营养琼脂培养基对分离菌株进行分类鉴定,共分离到7种类型的葡萄酒酵母,其中1株具有典型的酿酒酵母特征。对该株酵母进行进一步的显微形态观察、生理生化试验及DNA序列分析,证明为酿酒酵母。利用模拟葡萄汁模拟标准葡萄汁的成分,以2株商业葡萄酒酵母为参照,研究分离酿酒酵母的酿造特性,研究结果显示,分离菌株具有良好的酒精转化性能,较快的酒精发酵速率及甘油产生能力。对模拟葡萄汁进行改良以研究分离菌株的胁迫耐受性,研究结果表明,改良模拟葡萄汁适于葡萄酒酵母单一抗逆性能的研究,分离菌株具有良好的温度(特别是高温)、酒精、渗透压和低pH耐受性。天然葡萄汁对分离菌株酿造性能的检测结果进一步证明该菌株良好的酿造特性。Native wine yeasts isolated from spontaneously fermenting Beihong red wine grape （Muscat Hamburg x V. amurensis） were plated onto Wallerstein Laboratory Nutrient Agar （WL）. Seven unique colony morphologies were identified and one strain showed distinct character of Saccharomyces cerevisia. Further identification by micro-morphological observation, physiological and biochemical experiment and DNA sequence analysis also confirmed the strain as S. cerevisia. The model synthetic medium which could simulate a standard grape juice was used to study the important enological traits of the newly selected S. cerevisia, the results showed that the newly selected S. eerevisia had high ethanol production, high fermentation activity and high glycerol production. The model synthetic medium was modified to study the stress tolerance of the newly selected S. cerevisia, the result showed that the modified model synthetic medium could be used for analyzing single stress tolerance of wine yeast, the newly selected wine yeast could tolerant high temperature, high ethanol concentration, high sorbitol concentration and low pH. Pilot scale fermentation using nature grape juice also showed that the newly selected S. cerevisia had desirable fermentative behavior.

关 键 词：WL营养琼脂培养基 模拟葡萄汁 改良模拟葡萄汁 天然葡萄酒酿酒酵母 酿造性能 

分 类 号：TS262.6[轻工技术与工程—发酵工程]