酿酒酵母低温耐受机制的研究进展  

Advances in Research on the Mechanism of Low Temperature Tolerance of Saccharomyces Cerevisiae

作　　者：刘文玉[1] LIU Wenyu(Heilongjiang Academy of light industry, Harbin 150010, Heilongjiang, China)

机构地区：[1]黑龙江省轻工科学研究院,黑龙江哈尔滨150010

出　　处：《酿酒》2017年第5期11-12,共2页Liquor Making

摘　　要：在酿酒工艺中,能够决定葡萄酒的品质和产量的主要因素是酵母和发酵的温度。对以往的酿造工作进行总结得出,低温发酵可以有效提升葡萄酒的品质,因其在低温发酵的过程中会使酯类、醇类、酮类等物质进行合成,呈现出不同的芳香。然而实际操作中,低温发酵很难实现,在低温的作用下,酵母的发酵时间会明显延长,并且细胞的活性也有所降低,严重的可能导致停止发酵的现象。为此,我们需要提高对酿酒酵母在低温下的耐受机制研究工作,来提升葡萄酒的品质。In brewing technology, the main factors that determine the quality and yield of wine are yeast and fermentation temperature. From the brewing practice, it can be concluded that low temperature fermentation can improve the quality of wine effectively since substances such as esters, alcohols and ketones are synthesized during low temperature fermentation process, giving different fragrance. However, in practice,low temperature fermentation is difficult to achieve. Under low temperature, the yeast＇s fermentation time will be significantly extended and cell activity will become lower, even resulting in the end of fermentation. Therefore, we should enhance the research on the mechanism of low temperature tolerance of Saccharomyces cerevisiae to improve the quality of wine.

关 键 词：酿酒酵母 低温发酵 低温耐受机制 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]