酒精发酵温度对不同酿酒酵母菌株甘油产量的影响研究  

Study on the Effect of Alcohol Fermentation Temperature on Glycerol Yield of Different Saccharomyces cerevisiae Strains

作　　者：周文亚 杨金仙 梁树英 王春晓 ZHOU Wen-ya;YANG Jin-xian;LIANG Shu-ying;WANG Chun-xiao(Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province,School of Liquor and Food Engineering,Guizhou University,Guiyang Guizhou 550025,China;Gongqing Institute of Science and Technology,Gongqingcheng Jiangxi 332020,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]共青科技职业学院,江西共青城332020

出　　处：《食品与发酵科技》2022年第1期15-22,共8页Food and Fermentation Science & Technology

基　　金：国家自然科学基金(31801523,32160544,31801509);贵州省科技计划项目(黔科合支撑[2019]2263号,黔科合平台人才[2018]5781号,黔科合支撑[2022]重点006号);贵州省教育厅青年科技人才成长项目(黔教合KY字[2018]120);贵州省发酵工程与白酒酿造人才基地(黔人领发[2018]3号);贵州大学引进人才科研项目(贵大人基合字[2017]44号,贵大培育[2020]50号);遵义市创新人才团队培养项目(遵义科人才[2020]9)。

摘　　要：甘油作为酵母菌酒精发酵主要副产物之一,能够中和乙醇引发的辣感,平衡酸感,改善葡萄酒口感的圆润度和丰满度。为研究酒精发酵温度对酿酒酵母甘油产量的影响,并分析该影响在不同酿酒酵母菌株之间的差异,本研究分析22℃与28℃两个不同发酵温度下,19株野生酿酒酵母的发酵能力、产甘油能力及产酒精能力,并与12株商业酿酒酵母进行对比。结果显示具有19个不同基因型的31株酿酒酵母在不同温度下展现了不同产甘油能力,所有酿酒酵母在28℃发酵液中甘油含量均高于22℃,而商业酿酒酵母CECA和F33在两个发酵温度下发酵液中的甘油含量差异不显著。随发酵温度升高菌株发酵液中的甘油含量增加酒精度降低,酒精发酵与甘油发酵之间相关系数增加,在28℃呈现弱相关。本研究为酒精发酵过程中通过酵母菌选用调节葡萄酒品质提供一定的理论依据。As one of the main by-products of yeast alcoholic fermentation,glycerin can neutralize the spicy sensation caused by ethanol,balance the sour sensation,and improve the roundness and fullness of wine taste.In order to study the effect of alcoholic fermentation temperature on glycerol production of S.cerevisiae,and to analyze the difference of the effect among different S.cerevisiae strains,the fermentation capacity and glycerol production capacity of 19 wild S.cerevisiae strains were analyzed at 22℃and 28℃,and compared with 12 commercial S.cerevisiae strains.The results showed that 31 S.cerevisiae strains belonging to 19 different genotypes showed different glycerol production capacities at different temperatures.The glycerol content of all S.cerevisiae fermentation was higher at 28℃than at 22℃,while the glycerol content of commercial S.cerevisiae CECA and F33 fermentation showed no significant difference between two fermentation temperatures.With the increase of fermentation temperature,the glycerin content in fermentation increased while the ethanol content decreased,and the correlation coefficient between alcohol fermentation and glycerol fermentation increased showing a weak correlation at at 28℃.This study provides theoretical basis for the regulation of wine quality by the yeast selection during alcoholic fermentation.

关 键 词：葡萄酒 甘油发酵 糖酵解 基因型 酵母菌 

分 类 号：TS261.11[轻工技术与工程—发酵工程]