河北怀来葡萄园微生物多样性分析与本土优良酵母的筛选  

Analysis of microbial diversity and screening of native excellent yeasts in Huailai vineyard of Hebei province

作　　者：杨萌萌 李德美[1,3] 庞晓娜 焦梦丽 段雪荣 范雪梅 YANG Mengmeng;LI Demei;PANG Xiaona;JIAO Mengli;DUAN Xuerong;FAN Xuemei(College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China;Beijing Chateau Lion Wine Industry Co.,Ltd.,Beijing 102442,China;Beijing Agricultural University"the Belt and Road"International Grape and Wine Industry Innovation Institute,Beijing 102206,China;Kweichow Moutai Distillery Group Changli Winery Co.,Ltd.,Qinhuangdao 066600,China)

机构地区：[1]北京农学院食品科学与工程学院,北京102206 [2]北京莱恩堡葡萄酒业有限公司,北京102442 [3]北京农学院“一带一路”国际葡萄与葡萄酒产业创新研究院,北京102206 [4]贵州茅台酒厂(集团)昌黎葡萄酒业有限公司,河北秦皇岛066600

出　　处：《中国酿造》2024年第8期153-161,共9页China Brewing

基　　金：北京市教委科研计划一般项目(KM202110020002)。

摘　　要：该研究采用高通量测序对河北怀来葡萄园葡萄、土壤、生产车间以及葡萄酒发酵过程的样品真菌多样性进行解析,筛选优良菌株应用于葡萄酒发酵,探讨不同菌株酿造葡萄酒的理化指标及香气物质差异,基于挥发性风味物质进行主成分分析(PCA)及层次聚类分析(HCA),并对葡萄酒进行感官评价。结果表明,葡萄园土壤微生物群落多样性最为丰富,主要优势真菌为镰刀菌属(Fusarium)、粘鞭霉属(Gliomastix);葡萄果皮上相对丰度最高的为短梗霉属(Aureobasidium)和枝孢属(Cladosporium);发酵液及发酵桶内壁的优势真菌为酵母属(Saccharomyces)。对所分离的104株酵母菌株进行筛选及鉴定,得到5株优良酵母菌,分别鉴定为酿酒酵母(Saccharomyces cerevisiae)CKJ20、高渗汉逊酵母(Hansenomyces hyperosmolar)HQ16、高渗汉逊酵母(Hansenomyces hyperosmolar)HQ11、美极梅奇酵母(Metschnikowia pulcherrima)HY21、美极梅奇酵母(Metschnikowia pulcherrima)MP14。菌株HY21发酵速率快,发酵产生的酯类、酸类、酚类和醛酮类香气丰富,赋予葡萄酒丰富的花香、果香;通过PCA和HCA可以有效区分不同菌株酿造的葡萄酒。美极梅奇酵母HY21菌株有潜力酿造河北怀来产区特色葡萄酒。The fungal diversity of samples from the grapes,soil,production workshop and wine fermentation process of Huailai Vineyard in Hebei Province was analyzed using high-throughput sequencing.Superior strains were screened and applied to wine fermentation,and the differences of physiochemical indexes and aroma substances of wine produced by different strains were discussed.Principal component analysis(PCA)and hierarchical cluster analysis(HCA)was carried out based on volatile flavor substances.The results showed that the diversity of soil microbial community was the most abundant,and the dominant fungi were Fusarium and Gliomastix.Aureobasidium and Cladosporium had the highest relative abundance in grape peel.Saccharomyces was the dominant fungi in fermentation fluid and inside of fermentation tank.The 104 isolated yeast strains were screened and identified,and 5 superior yeast strains were obtained and identified as Saccharomyces cerevisiae CKJ20,Hansenomyces hyperosmolar HQ16,Hansenomyces hyperosmolar HQ11,Metschnikowia pulcherrima HY21,Metschnikowia pulcherrima MP14.The fermentation rate of HY21 was fast,and the esters,acids,phenols and aldehydes produced by fermentation were rich in aroma,which gave the wine rich floral and fruity aroma.The wines with different strains could be effectively distinguished by PCA and HCA.The strain HY21 had the potential to produce characteristic wine in the Huailai region of Hebei.

关 键 词：微生物多样性 酿酒酵母 非酿酒酵母 葡萄酒 感官分析 

分 类 号：TS262.61[轻工技术与工程—发酵工程]