新疆葡萄酒产区非酿酒酵母菌研究进展  

Research Progress of Non-saccharomyces Yeasts in Xinjiang

作　　者：徐亚男[1] 李琦[1] 刘秋萍[1] 肖婧[1] 郑晓吉[1] 史学伟[1] 

机构地区：[1]石河子大学食品学院,石河子832000

出　　处：《食品工业》2015年第1期266-270,共5页The Food Industry

摘　　要：非酿酒酵母菌对葡萄酒风味的形成有重要影响,新疆葡萄产区葡萄酒具有鲜明的区域特色。综述了新疆葡萄主产区广泛存在的非酿酒酵母菌的特征及培养鉴定方法,描述了非酿酒酵母菌与葡萄酒品质、风味成分的相关性,以期为科学评价葡萄酒的生产工艺、酵母菌菌种质资源提供科学依据。Non-saccharomyces plays central role on flavor, grape wine-producing areas with distinct regional characteristics. It shows characteristics and identification methods, correlation between Non-saccharomyces and quality and flavor of wine. Application of Non-saccharomyces yeast was presented and research trends were discussed.

关 键 词：新疆葡萄 非酿酒酵母菌 风味 

分 类 号：TS262.6[轻工技术与工程—发酵工程]