河北产区酿酒葡萄酵母菌的分析及鉴定  

Isolation and identification of yeast strains on wine grapes in Hebei region

作　　者：赵晓宁 王焕香[2] 罗飞[2] 商华[2] 李磊[1] 朱光华 尹甜[1] 傅晓方 邢姗姗[1] 边可欣 高大威 

机构地区：[1]燕山大学环境与化学工程学院,河北秦皇岛066000 [2]中国长城葡萄酒有限公司,河北怀来075499

出　　处：《中外葡萄与葡萄酒》2018年第1期14-19,共6页Sino-Overseas Grapevine & Wine

基　　金：河北省科技计划(No.16227103D);秦皇岛市科学技术研究与发展计划(No.201402B029)

摘　　要：通过探讨葡萄酒产区中酵母菌多样性以及传统酿造过程中酵母菌菌群结构变化,为我国传统葡萄酒中酵母菌资源的利用和有效控制及现代化酿酒新工艺的建立提供基础数据。从中国主要酿酒葡萄产区(河北沙城、昌黎)不同品种的酿酒葡萄中分离酵母菌,根据形态学特征和生理生化特性,并运用RAPD聚类分析对这些分离得到30株菌株进行分类。结果显示,所分离的菌株属于7个不同的属,共分布于14个种,表明葡萄果皮上有丰富的酵母菌资源,并且不同地区、不同品种葡萄果实所附酵母菌属差异较大。The diversity of yeast and the changes of yeast group in the traditional wine fermentation were investigated in this paper, to provide basic data for the utilization and effective control of yeast resources and the establishment of modern wine fermentation. Strains of wild yeast were isolated from different kinds of grapes, which were from the major vineyards and wineries in Shacheng and Changli in Hebei province, China. According to the morphological characteristics and physiological and biochemical characteristics, 30 strains were classified by RAPD cluster analysis. The results showed that the isolated strain belonged to 7 different genus and distributed in 14 species, there were abundant yeast resources on grape fruit epidermis, and the yeast in different regions and different varieties had obvious variation.

关 键 词：酿酒酵母 RAPD聚类分析 菌群多样性 

分 类 号：S663.1[农业科学—果树学] TS261.1[农业科学—园艺学]