TRIZ技术矛盾创新方法在葡萄酒酿造酵母菌种保藏中的应用  

Application of TRIZ’s System of Technical Contradictions Innovation Method in the Preservation of Wine Yeast Species

作　　者：姚璐 阮仕立[2] 李记明[2] 王根杰 张杰 王磊 郭华丽 赵玉平[1] YAO Lu;RUAN Shili;LI Jiming;WANG Genjie;ZHANG Jie;WANG Lei;GUO Huali;ZHAO Yuping(College of Life Science,Yantai University,Yantai 264005,China;Shandong Provincial Key Laboratory of Wine Microbial Fermentation Technology,Yantai Changyu Group Co.,Ltd.,Yantai 264001,China;School of Chemistry and Chemical Engineering,Yantai University,Yantai 264005,China)

机构地区：[1]烟台大学生命科学学院,山东烟台264005 [2]烟台张裕集团有限公司山东省葡萄酒微生物发酵技术重点实验室,山东烟台264001 [3]烟台大学化学化工学院,山东烟台264005

出　　处：《现代食品》2022年第4期79-82,共4页Modern Food

基　　金：泰山产业领军人才工程专项经费资助(SF1500002002);2019年烟台大学“课程思政”教学改革研究项目专项“《葡萄酒的那些事儿》课程中专业知识与思政育人深度融合研究”资助。

摘　　要：为酿造出优质、特色葡萄酒,烟台张裕集团有限公司从葡萄酒酿造的相关环境中筛选了大量独特的酵母菌。为解决目前这些酵母菌保藏过程中易失活和工作量大的问题,本文利用TRIZ创新方法中的技术矛盾解决方案将当前使用的酵母菌保藏系统中两个参数的冲突利用阿奇舒勒矛盾矩阵进行分析,进而为葡萄酒酿造中所使用的酵母菌种保藏提供经济而又节能的方案和方法,使得TRIZ技术矛盾的创新方法在实际情况下分析问题和解决问题过程得到了培训和启发。In order to produce high-quality and characteristic wines,Yantai Changyu Group Co.,Ltd.selects a large number of unique yeasts from the relevant environment of wine making.In order to solve the problems of easy inactivation and heavy workload in the current yeast storage process,this paper uses the technical contradiction solution of TRIZ innovative method to analyze the conflict of two parameters in the current yeast storage system by using Achishuler contradiction matrix.Thus it provides economical and energy saving schemes and methods for yeast species preservation used in wine making.The innovation method of TRIZ technical contradiction has been trained and inspired in the process of analyzing and solving problems under the actual situation.

关 键 词：葡萄酒 酵母菌 技术矛盾 创新方法 菌种保藏 

分 类 号：TS262.6[轻工技术与工程—发酵工程]