昌黎产区酿酒葡萄果表的酵母分离及发酵性能

以河北省昌黎县葡萄酒产区的酿酒葡萄"赤霞珠"果实为材料,筛选具有产区特色的酵母菌株。对葡萄果表的酵母富集后采用WL培养基进行初筛,通过TTC显色和杜氏小管产气测定,获得性能优良的酵母菌株CLY03和CLY04,经形态观察和理化试验初步确定为伊萨酵母属和酵母属;设置耐受条件分别为酒精浓度10%~18%、p H值3.0~5.0、葡萄糖浓度20%~30%、SO2浓度150~300 mg/m L、培养温度在28~49℃时测定其发酵性能;以LAFFORT菌株为对照,对发酵后葡萄酒样进行理化分析和感官评定。结果表明,各耐受条件下两菌株都能正常启动发酵,其中菌株CLY04对各条件的耐受能力优于菌株CLY03,而菌株CLY03的致死温度较菌株CLY04高;两菌株都有较高的酒精转化能力,发酵后溶液残糖量和挥发酸含量都在允许范围内,菌株CLY04发酵的葡萄酒感官评定优于对照菌株,但两菌株的香气和典型性得分都高于对照菌株。由此菌株CLY03和CLY04发酵的葡萄酒体现了产区的品质和特色,具有潜在的应用价值。     

湖北应城市开发葡萄产业的气候生态条件评价和区划建议

葡萄产地的形成和选择是一个自然和开发环境潜力的过程,其中气候尤以温度和降雨量对产地的选择评估具有决定性作用。由于东西湖葡萄产业园区地域逐渐融于武汉市区,葡萄产区的转移势在必行,而应城市具有此转移的天然资源区位。世界主要葡萄和葡萄加工产区位于北纬30°～50°的地区,应城市位于北纬30°43’08’,     

中国葡萄酒产区划分浅议

中国葡萄酒产业正处在重大转折时期,对产业的地域分布进行合理划分十分必要。本文提出了产区划分的7个条件,并将中国葡萄酒产业的分布划分为13个产区,其中新疆产区又分为4个亚区,云南产区分为2个亚区。此外,一些新兴的酿酒葡萄及特色资源葡萄种植区正在形成。     

昌黎特定小产区赤霞珠成熟过程中理化指标变化规律的研究

本文以2009年和2010年中粮华夏长城葡萄酿酒有限公司昌黎地区五个特定小产区赤霞珠为研究材料,综合考虑各小产区的不同气候条件和土壤状况两大类因素,研究该地区赤霞珠主要理化指标总糖、总酸、单宁、总酚、色度、花色苷的变化规律,为优化葡萄田间管理、筛选优质葡萄产区提供参考,为葡萄栽培生产提供理论依据,也为酿制具有产区特色葡萄酒奠定基础.     

富锗酵母研究

以二氧化锗为锗源,确定葡萄酒酵母和啤酒酵母对锗的生物富集的工艺条件。结果表明,葡萄酒酵母对锗具有良好的生物富集作用,在锗的加入量为10×10-6的10°Brix的麦芽汁培养基中进行葡萄酒酵母的发酵培养,所得酵母对锗的富集量达98.2μg/g,有机化率达94%;Ge4+在磷酸的乙醇溶液中参与桑色素形成稳定的荧光络合物,测定波长λEx=426nm,λEx=496nm。     

宁夏产区酿酒葡萄酵母菌初步分类鉴定及多样性研究

通过对从宁夏产区的葡萄园土壤、葡萄果实表皮以及葡萄酒发酵过程中获得的729株野生酵母菌株进行初步分离、形态学鉴定,并运用显微镜摄像技术和利用WL营养琼脂培养基对酵母菌进行聚类分析,最终确定为16个酵母类型。进而确定宁夏产区的葡萄酒相关酵母菌的生物多样性,为地方特色葡萄酒酵母菌的筛选和选育提供理论基础和研究依据。     

中国部分主产区葡萄酒中铜含量分析

以我国四个主要产区贺兰山东麓产区、河西走廊产区、怀涿盆地产区和通化产区国产葡萄酒为样本,采用电感耦合等离子体质谱法测定铜含量,分析我国国产葡萄酒中铜含量状况。结果表明我国葡萄酒中铜含量状况整体良好,铜超标检出率为0.2%。在四个产区中,通化产区葡萄酒铜含量最高,其次为贺兰山东麓产区,河西走廊产区和怀涿盆地产区较低。通化产区葡萄酒中铜含量呈两极化分布,贺兰山东麓产区样品铜含量则集中分布在50~100μg/L和100~300μg/L两个区段,而河西走廊与怀涿盆地两个产区的铜含量分布较为平均。分析显示,气候风土特征、酒庄葡萄园管理手段与酿造技术对葡萄酒中的铜含量的影响很大。葡萄品种在同一产区不同酒庄中的表现是类似的,但受产地风土与气候条件影响,在不同产地表现又有一定的区别。年份对于铜含量也有一定的影响,主要与当年的气候尤其是降水情况相关。     

安琪获“中国食品工业协会科学技术奖”特等奖

本刊讯:2019-2020年度"中国食品工业协会科学技术奖"隆重揭晓,由湖北宜昌安琪酵母股份有限公司牵头申报、中国农业大学与西北农林科技大学联合参与的《本土葡萄酒酵母资源挖掘及其衍生产品制造关键技术和应用》项目荣获特等奖。《本土葡萄酒酵母资源挖掘及其衍生产品制造关键技术和应用》项目,主要针对葡萄酒行业酵母发酵辅料全部依赖进口、生产成本高、同质化、低端模仿严重等突出问题,历经十多年的攻关研究,对我国知名葡萄酒产区的酿酒微生物资源进行调查、筛选、收集.     

耐热克鲁维酵母在葡萄酒发酵中的研究和应用进展

随着全球气候变暖，温暖种植区特别是我国西部产区出现葡萄果实成熟速度过快、酸度较低的现象，对葡萄酒的口感产生了很大的负面影响。耐热克鲁维酵母（Lachancea thermotolerans）是一种高产乳酸的非酿酒酵母，与酿酒酵母进行混合接种可实现有效增酸，同时降低pH值，从而维持葡萄酒的微生物和颜色稳定性。本文对国内外耐热克鲁维酵母在葡萄酒发酵中的研究和应用进行综述，包括耐热克鲁维酵母的基本生理生化和酿造特性，对葡萄酒主要代谢产物、香气和颜色等指标的影响以及高产乳酸的分子机制，最后简要介绍该菌的商业化应用情况，以期对耐热克鲁维酵母的研究提供一定的参考，加快其工业化应用进程。     

基于RBV视角的我国葡萄酒产区竞争力研究

资源基础论(RBV)把区域看作是资源的集合体,资源的优劣和结构是决定区域竞争力的关键。葡萄酒产业因其特殊的区域依赖性,产区竞争力更加制约于产区资源的状况。不同种类的资源、不同种类的资源之间的相互作用都对竞争力发展状况产生了影响。处于快速发展阶段的我国葡萄酒产区在追求产区竞争力的时候,可能过度追求某一方面资源的过度开发、使用带来的短视经济发展。该文以RBV为研究视角对葡萄酒产区资源进行分类,并基于此对我国葡萄酒产区竞争力现状进行研究,并提出提高葡萄酒产区竞争力的建议。     

低高级醇石榴酒的酵母筛选及发酵工艺优化

为了探究酵母种类和发酵条件对石榴酒高级醇含量的影响,本实验以石榴汁为原料,通过全汁发酵的方法,采用两种不同的工艺对酿酒酵母进行筛选以及对酿造条件进行优化,生产高级醇含量低的石榴酒。通过对石榴酒理化性质的测定以高级醇含量作为主要指标筛选出最佳酵母和最优条件,结果显示:筛选的酵母中,WY-T21酵母生成的高级醇含量最低,总高级醇产量为272.26 mg/L,较WY-1酵母下降了21.71%。同时,以高级醇含量为主要指标结合其他理化性质分析可得,温度对发酵速度影响最大,而浸渍时间对乙醇产量的影响最大,低产高级醇石榴酒的最佳发酵条件为浸渍时间6 d、二氧化硫添加量80 mg/L、发酵温度20℃,其发酵工艺优化后生成总高级醇含量为245.35mg/L,较优化发酵条件前高级醇含量下降了9.88%。通过研发低高级醇石榴酒可以为开发更高品质果酒提供新的研究思路。     

葡萄酒中酵母多糖的研究和应用

系统阐述了葡萄酒中多糖的来源和作用,对酵母多糖的研究与应用现状做了详细介绍,并对葡萄酒行业如何健康、安全、有效地使用酵母多糖产品做了阐述。     

The Biotechnology of Wine Yeast

The production of wine from grapes is one of the world's oldest biotechnological processes. The alcoholic fermentation, the conversion of grape sugars to ethanol, is conducted by yeast of the genus Saccharomyces. In addition to wide-ranging roles in beverage and food processing, Saccharomyces is also a premier research model system because of its genetic tractability. Its genome has been sequenced, and an extensive array of molecular technologies has been developed for the genetic manipulation of this organism. In spite of the availability of these molecular tools, genetically engineered yeast strains are not yet in use in the commercial wine industry. Anxiety over consumer acceptance is one reason genetically modified strains are not employed, but there are other concerns as well. Wine production is unique in many respects. The wine production process is not conducted under sterile conditions, and any modified organism has the potential to become an enduring resident of the winery flora. Further, wine production is both science and art. There is concern that many of the proposed genetic modifications of yeast are designed to correct processing errors or incompetence of the winemaker rather than being useful tools to enhance the artistry of wine making. In spite of these concerns, the efficacy of genetic modification of wine yeast has been demonstrated.     

The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine

In order to assess the influence of yeast strains on volatile flavour profiles of Chinese rice wine, small‐scale Chinese rice wine brewing was carried out with eight yeast strains from three different typical Chinese rice wine brewing regions. The volatile flavour compounds were extracted by headspace solid phase microextraction (HS‐SPME) and analyzed by gas chromatography‐mass spectrometry (GC‐MS). The volatile flavour profiles of the different Chinese rice wines showed statistically significant differences depending on the yeast strains used. Yeast strains from the Shaoxing region showed a higher capacity to produce the esters 2‐phenylethanol and 3‐methylthiopropanol, while yeast strains from the Shanghai region stood out for their production of branched‐chain higher alcohols. Chinese rice wine fermented with a yeast strain from the Jiangsu region had the highest levels of organic acids. Using principal component analysis of the Chinese rice wine volatile flavour compounds, the eight yeast strains could be classified into three groups according to their origins. This is the first report about the volatile flavour characteristics of Chinese rice wine yeast. The data obtained in this work shows that the yeast strains contributed significantly to the flavour differences of the Chinese rice wines from the different regions.     

The Biotechnology of Wine Yeast

Abstract

The production of wine from grapes is one of the world's oldest biotechnological processes. The alcoholic fermentation, the conversion of grape sugars to ethanol, is conducted by yeast of the genus Saccharomyces. In addition to wide-ranging roles in beverage and food processing, Saccharomyces is also a premier research model system because of its genetic tractability. Its genome has been sequenced, and an extensive array of molecular technologies has been developed for the genetic manipulation of this organism. In spite of the availability of these molecular tools, genetically engineered yeast strains are not yet in use in the commercial wine industry. Anxiety over consumer acceptance is one reason genetically modified strains are not employed, but there are other concerns as well. Wine production is unique in many respects. The wine production process is not conducted under sterile conditions, and any modified organism has the potential to become an enduring resident of the winery flora. Further, wine production is both science and art. There is concern that many of the proposed genetic modifications of yeast are designed to correct processing errors or incompetence of the winemaker rather than being useful tools to enhance the artistry of wine making. In spite of these concerns, the efficacy of genetic modification of wine yeast has been demonstrated.     

自选菠萝果酒酵母菌的诱变育种

以1株自行分离的菠萝果酒酵母菌H10为出发菌株,制备原生质体后进行紫外诱变选育优良突变菌株。优化了酶法制备菠萝果酒酵母原生质体的工艺条件和紫外照射时间,并对诱变菌株进行初筛和复筛。结果表明:菌龄10 h、在酶解温度32℃、酶解液pH6.2、酶解时间90 min为原生质体制备的最佳工艺条件;最优紫外灯照射时间为150 s;诱变菌株经过初筛和复筛后,得到1株对菠萝汁发酵能力强,产香能力好,耐乙醇和SO2,遗传稳定性好,适合热带地区菠萝酒生产的的优良酵母菌株H10-15。     

Reduction of Ochratoxin A Levels in White Wine by Yeast Treatments

This paper describes the abilities of 21 yeast strains isolated from six different wine‐grapes of Turkey to bind ochratoxin A (OTA). Viable (10⁸ CFU/mL) and heat‐treated yeast cells were incubated both in phosphate‐buffered saline (PBS) and white wine containing 10 ng OTA per mL for 4 h at 25°C. After centrifugation, the concentration of OTA was measured in the supernatant fraction using a high‐performance liquid chromatography system coupled with fluorescence detector. The adsorption abilities of OTA by viable yeast strains within 4 h ranged from 1.96 to 26.11% in PBS. On the other hand, a slight decrease was observed in the percentage of OTA removal by yeast strains in white wine when compared to their activity in PBS. The addition of yeasts at 10⁸ CFU/mL resulted in a reduction to a maximum of 21.40% in white wine, with respect to the control. Among the yeasts, Candida famata D7 was found to be the most efficient binder to OTA both in spiked white wine and PBS. In addition, dead yeast cells can potentially be used for removing OTA (a maximum of 30.45%) from white wine.     

安琪葡萄酒酵母在果酒中的广泛应用

安琪葡萄酒酵母在多种果酒中应用。从最先成功的挂月雪梨酒推广到现有的草莓酒、李子酒、杏酒、桃酒等水果酒。每一种果都经过小试中试，结果表明，经安琪葡萄酒酵母酿制而成的果酒，酒体丰满，醇厚，具典型的水果香气，保留了原有水果的各种营养成分。深受广大消费者青睐。其中挂月雪梨酒2001年5月29日在天津农科院召开了技术鉴定会，受到与会专家们的一致好评，打出了百分制92分的好成绩，在短短的一年多时间里创直接经济效益80余万元。     

果酒酵母选育研究进展

综述了果酒生产中酵母的种类及其作用和我国在果酒酵母分离筛选、驯化和品质改良方面的进展。     

香蕉—菠萝复合果酒双酵母混合发酵工艺

采用2种果酒酵母菌株相混合对香蕉-菠萝复合汁液进行双酵母混合发酵实验,发现GJJM 1.69果酒酵母与GIM2.132白梨酒酵母相互混合与单一的GIM2.92葡萄酒酵母和其他组合的双酵母相比较,酿出的香蕉-菠萝复合果酒色香味较好,酒精生成量也较高。经正交试验得出GJJM 1.69与GIM2.132在香蕉-菠萝复合果酒中的双酵母发酵的最佳工艺条件为:接种量8×103个/mL、亚硫酸氢钠添加量0.008%、发酵初始糖度26%、发酵pH3.6。