氮源对葡萄酒酵母发酵性能影响的研究进展  

Research progress on effect of nitrogen sources on fermentation performance of wine yeast

作　　者：原梦梦 李金宸 李贺贺[1,2] 孙宝国[1,2] YUAN Mengmeng;LI Jinchen;LI Hehe;SUN Baoguo(Key Laboratory of Brewing Molecular Engineering of China Light Industry,Beijing Technology and Business University,Beijing 100048,China;Beijing Laboratory of Food Quality and Safety,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学中国轻工业酿酒分子工程重点实验室,北京100048 [2]北京工商大学食品质量与安全北京实验室,北京100048

出　　处：《中国酿造》2023年第2期1-9,共9页China Brewing

基　　金：国家自然科学基金面上项目(32172340)。

摘　　要：酵母对于葡萄酒发酵至关重要,其在酒精发酵中有特定的营养需求。氮源作为葡萄的内源性营养物质,对酵母的生长代谢、发酵速率及香气等次级代谢物的产生有重要影响。在葡萄酒酿造过程中,酿酒酵母占据主导地位,其对氮源的利用和代谢已有广泛研究。近年来,由于非酿酒酵母的优良发酵特性被逐渐挖掘,相关研究激增;氮源对其生长与发酵性能的影响也成为研究热点。该文综述了近年来氮源对于酿酒酵母和非酿酒酵母生长、发酵及产香能力影响的研究进展,并讨论了未来潜在研究领域与方向,以期为我国葡萄酒酵母发酵特性及混合发酵中营养管理策略的深入研究分析提供借鉴与参考。Yeast is very important for wine fermentation and has specific nutritional requirements in alcoholic fermentation.As endogenous nutrients of grape,nitrogen source plays an important role in growth metabolism of yeast,fermentation rate and the production of secondary metabolites including aroma compounds.Saccharomyces cerevisiae plays a dominant role in the process of wine brewing,and the utilization and metabolism of nitrogen sources by S.cerevisiae have been extensively studied in the process of wine brewing.In recent years,related research has been surging due to the discovery of the excellent fermentation characteristics of non-S.cerevisiae.The effect of nitrogen sources on its growth and fermentation performance has also become a research focus.The research progress on the effect of nitrogen sources on the growth,fermentation,and aroma production ability of S.cerevisiae and non-S.cerevisiae were reviewed,and the potential research fields and directions in the future were discussed,in order to provide reference for in-depth research and analysis of fermentation characteristics and nutrient management strategies in mixed fermentation of wine yeast in China.

关 键 词：酿酒酵母 非酿酒酵母 氮源 葡萄酒发酵 发酵动力学 发酵香气 

分 类 号：TS262.7[轻工技术与工程—发酵工程]