影响新疆酿酒葡萄浆果体表菌群结构研究进展  

Research progress of microbial community structure of wine grape surface in Xinjiang

作　　者：高飞飞[1] 肖婧[2] 郑晓吉[1] 史学伟[1] GAO Feifei XIAO Jing ZHENG Xiaoji SHI Xuewei(College of Food, Shihezi University Shihezi 832000, China College of Information Science and Technology, Shihezi University Shihezi 832000, China)

机构地区：[1]石河子大学食品学院,新疆石河子832000 [2]石河子大学信息科学与技术学院,新疆石河子832000

出　　处：《中国酿造》2016年第12期1-4,共4页China Brewing

基　　金：青年科学基金项目(31500092)

摘　　要：酿酒葡萄体表微生物菌群对葡萄酒的品质起着重要作用,不同气候格局、栽培模式不仅影响着葡萄的品质,也影响着葡萄体表微生物菌群的多样性。该文综述了不同栽培气候、葡萄品种、杀菌剂对葡萄体表微生物菌群的影响,描述了新疆地区葡萄栽培的气候产区区划及栽培模式,阐明了对提高葡萄酒品质的意义,揭示新疆酿酒葡萄不同产区环境因子(无霜期、干燥度)和生物因子(葡萄品种、杀菌剂)与微生物菌群分布的相关性具有重要的意义。Surface microflora on wine grape play an important role on wine quality. Different climate patterns and cultivation modes not only affect the quality of grapes, but also affect the diversity of microflora on grape surface. The effects of different cultivation climate, grape varieties and fungicides on the microflora of grape surface were summarized, the climate viticulture zoning and cultivation modes of grapes in Xinjiang areas was described. The meaning for improving the quality of wine was illustrated, revealing the connection of environmental factors （frost-free season, dryness） and biological factors （grape varieties, fungicides） of different wine grape production with microbial flora distribution had great significance.

关 键 词：酿酒葡萄 菌群结构 环境因子 生物因子 气候区 

分 类 号：TS261.1[轻工技术与工程—发酵工程]