宁夏贺兰山东麓产区维欧尼葡萄酒自然发酵过程中酵母菌群多样性研究  

Diversity of yeast community during spontaneous fermentation of Viognier wine from the eastern foothills of Helan Mountain in Ningxia

作　　者：刘佳禾 王蕊 周叶丽 穆海彬 姜娇[1] 刘延琳[1] LIU Jiahe;WANG Rui;ZHOU Yeli;MU Haibin;JIANG Jiao;LIU Yanlin(College of Enology,Northwest A&F University,Yangling 712100,China;FEI TSWEI,Yinchuan 750100,China;Ningxia Helan Mountain East Foothill Grape Industry Management Committee,Yinchuan 750000,China)

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]宁夏长和翡翠酒庄有限公司,宁夏银川750100 [3]宁夏贺兰山东麓葡萄产业园区管委会,宁夏银川750000

出　　处：《中国酿造》2024年第7期73-78,共6页China Brewing

基　　金：宁夏回族自治区重大科技成果转化项目(2023CJE09001);农业部/科技部项目(2022-2025)(CARS-29-jg)。

摘　　要：为探究贺兰山东麓产区维欧尼葡萄酒自然发酵过程中酵母菌群多样性变化,该研究对工业生产规模下维欧尼葡萄酒自然发酵不同时期的酵母进行分离与鉴定,并表征酿酒酵母的遗传多样性。结果表明,分离获得的1513株酵母菌分别属于8属11种。其中,梅氏接合酵母(Zygoascus meyerae)、黑酵母菌(Aureobasidium pullulans)和异常威克汉姆酵母(Wickerhamomyces anomalus)在葡萄酒领域报道频率较低。大多数非酿酒酵母都只能在发酵初始阶段培养获得,仅葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)表现出了较强的环境适应性,能够与酿酒酵母共存至发酵后期。通过进一步对1106株酿酒酵母遗传多样性进行表征,获得了6种不同基因型的酿酒酵母。其中,基因型为V1的酿酒酵母在发酵的各阶段均存在,推测其可能为维欧尼葡萄酒自然发酵体系的主导菌株。该研究较为系统地揭示了贺兰山东麓产区维欧尼葡萄酒自然发酵体系中的酵母多样性及演替规律,并为后续的相关研究提供参考。To investigate the changes in yeast community diversity during the spontaneous fermentation of Viognier wine in the eastern foothills of the Helan Mountain,the yeasts during different periods of the spontaneous fermentation of Viognier wine in the industrial scale of production were isolated and identified,and the genetic diversity of Saccharomyces cerevisiae were characterized.The results showed that a total of 1513 yeast strains were obtained,and belonged to 8 genera and 11 species,respectively.Among them,Zygoascus meyerae,Aureobasidium pullulans and Wickerhamomyces anomalus were reported less frequently in wine.Most of the non-Saccharomyces yeasts could only be obtained at the initial stage of fermentation,and Hanseniaspora uvarum had strong environmental adaptability,which was the only one that grew with S.cerevisiae until the late stage of fermentation.By further characterizing the genetic diversity of 1106 strains of S.cerevisiae,6 different genotypes were obtained,and genotype V1 was present at all stages of fermentation,it might be the dominant strain in the spontaneous fermentation system of Viognier wine.This study systematically revealed the yeast diversity and succession pattern in the spontaneous fermentation system of Viognier wine in the eastern foothills of the Helan Mountain region and provided reference for subsequent related studies.

关 键 词：贺兰山东麓 维欧尼 自然发酵 野生酵母 多样性 基因型 

分 类 号：TS261.1[轻工技术与工程—发酵工程]