Cu^(2+)对酿酒酵母酒精发酵影响的研究进展  

Research advances in effect of Cu^(2+) on Saccharomyces cerevisiae alcoholic fermentation

作　　者：贾博[1] 战吉宬[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,北京100083

出　　处：《中国酿造》2014年第11期6-9,共4页China Brewing

基　　金：国家十二五科技支撑计划(2012BAD31B07);国家自然科学基金(31471835);北京市科技计划(D131100000513003)

摘　　要：铜制剂农药应用历史悠久,可有效的防治葡萄霜霉、白粉等病害,在全球葡萄园中使用频繁和广泛。不合理使用铜制剂农药会引起葡萄果实的铜污染,升高葡萄汁的铜含量,进而影响酿酒酵母正常的酒精发酵,最终影响葡萄酒的品质。综述了Cu2+对酿酒酵母生长活性和酒精发酵影响的研究进展,并针对已取得的研究成果进行展望,旨在为Cu2+对酿酒酵母影响的深入研究提供参考。C opper-based fungicidesapplication hasa long history,w hich can effectively controlgrape dow ny m ildew ,pow dery m ildew and otherdis-eases,and itw ere used frequently and extensively in the vineyardsaround the w orld.Irrationaluse ofcopper-based fungicidescan cause coppercon-tam ination on grapes.The increasing coppercontentin grape juice can affectthe norm alalcoholic ferm entation ofSaccharom ycescerevisiae,and ul-tim ately affectthe quality ofw ine.The purpose ofthis paperis to provide a com prehensive overview on the effectofCu^2＋ on the viability and alco-holic ferm entation ofS.cerevisiae,and to describe itsfuture prospectsofthe form erstudies,aim ing to provide a reference fordeeperstudy ofthe ef-fectofCu^2＋ on S.cerevisiae.

关 键 词：CU^2+ 酿酒酵母 生长活性 酒精发酵 

分 类 号：Q939.97[生物学—微生物学]