梅鹿辄葡萄自然发酵酵母菌群研究  

Diversity of wine yeasts during spontaneous fermentation of Merlot

作　　者：孙悦[1] 宋育阳[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：《中国酿造》2011年第9期27-29,共3页China Brewing

基　　金：国家葡萄产业技术体系建设专项经费(nycytx-30)

摘　　要：利用WL营养培养基对梅鹿辄葡萄自然发酵过程中分离到的98株酵母菌进行初步鉴定,进而对代表性的菌株进行5.8S rDNA-ITS区PCR产物的限制性内切酶酶切分析。结果表明,供试的98株酵母菌属于3属3个种,分别为酿酒酵母(Saccharomyces cerevisiae)、东方伊萨酵母(Issatchenkia orientalis)、克鲁维毕赤酵母(Pichia kluyver),3种酵母菌分别占分离自该葡萄品种总酵母菌株的80.61%、13.26%、6.13%。在自然发酵的初期和中期,酵母菌的比例因是否添加SO2而有所差异,但发酵末期均以S.cerevisiae为优势菌。Ninety-eight yeasts isolated from spontaneous fermentation of Merlot were identified primarily on Wallerstein Laboratory nutrient agar （WL agar） and classified by using PCR-RFLP of 5.8S rDNA-ITS region. Three species of three genera belonging to Saccharomyces cerevisiae, Issatchenkia orientalis and Pichia kluyveri were found in these strains, with a proportion of 80.61%, 13.26% and 6.13%, respectively. The proportion of yeasts in the beginning stage and middle stage varied due to the addition of SO2. However, S. cerevisiae become the domination in the end stage.

关 键 词：葡萄酒 自然发酵 WL营养琼脂培养基 5.8 S rDNA.ITS 

分 类 号：TS261.1[轻工技术与工程—发酵工程]