葡萄酒共发酵体系中不同酵母菌种的相互影响  

Yeast Interactions in Co-fermentation of Grape Wine

作　　者：关雅静[1] 程永芳[1,2] 张岩[1] 石磊[1] 

机构地区：[1]宁夏农业生物技术重点实验室,宁夏银川750002 [2]宁夏大学生命科学学院,宁夏银川750021

出　　处：《北方园艺》2016年第2期193-197,共5页Northern Horticulture

基　　金：宁夏自然科学基金资助项目(NZ13115)

摘　　要：葡萄酒自然发酵是一个由众多微生物共同驱动的复杂反应过程。目前,葡萄酒产业中多采用纯化的酿酒酵母菌株,使发酵过程中的微生物菌种单一化。然而,采用多个酵母菌株进行可控混合发酵逐渐受到葡萄酒产业的重视。在共发酵情况下,酵母间的相互作用会影响各菌种的生长和发酵产物的产生,对目标性状的产生起着重要的作用。可控混合发酵能够改善酿成酒的某些特性,或是增强酿成酒的某一特定品质。控制和优化混合发酵的条件,实现共发酵体系的优化,以期为葡萄酒产业发展提供新的思路。Natural fermentation of grape wine is a complex process driven by a community of microorganisms.Nowadays,the use of selected strains of Saccharomyces cerevisiaein grape wine industry have lead to the simplification of microbial communities in the fermentation process.However,there has been a growing interest towards controlled mixed fermentations that used more than one selected yeast strain.The interactions during co-fermentation could affect the metabolite production and the microbial growth,had a fundamental role to obtain the desired product characteristics.The use of controlled mixed fermentations aim to improve specific traits,or in general to enhance the complexity and particular characteristics of the resulting wines.Control and optimizing of complex mixed fermentation,could make the mixed fermentation optimized,provide a new train of thought for development of grape wine industry.

关 键 词：葡萄酒酵母 共发酵 相互作用 

分 类 号：TS262.61[轻工技术与工程—发酵工程]