| 赤霞珠葡萄自然发酵酵母菌的动态变化研究 |
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| 引用本文： | 郭晶晶,董晓辉,刘延琳.赤霞珠葡萄自然发酵酵母菌的动态变化研究[J].中国酿造,2012(9):36-39. |
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| 作者姓名： | 郭晶晶 董晓辉 刘延琳 |
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| 作者单位： | 西北农林科技大学葡萄酒学院／陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100 |
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| 基金项目： | 国家葡萄产业技术体系建设专项经费资助（CARS-30-jg-3） |
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| 摘 要： | 葡萄酒发酵是一个复杂的生化过程,包含了不同酵母属种此消彼长的变化。利用WLN琼脂培养基,对陕西杨凌赤霞珠自然发酵过程中,不同阶段分离的403株酵母菌进行了归类鉴定。结果表明,其分属于9属10种:酿酒酵母(Saccharomyces cerevisiae)、葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)、东方伊萨酵母(Issatchenkia orientalis)、毕赤克鲁维酵母(Pichia kluyver)、膜璞毕赤酵母(Pichia membranefaciens)、美极梅奇酵母(Metschnikowia pulcherrima)、戴尔有孢圆酵母(Torulaspora delbrueckii)、红冬孢酵母(Rho-dosporidium mucilaginos)、假丝酵母(Candida species)和佛罗伦萨接合酵母(Zygosaccharomyces florentinus),分别占到了分离总菌株的53.00%、35.00%、1.00%、1.75%、0.75%、6.75%、0.25%、0.25%、1.00%和1.00%。
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| 关 键 词： | 葡萄酒 自然发酵 WLN培养基 酵母菌 |
Dynamic changes of yeasts during spontaneous fermentation of Cabernet Sauvignon |
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| GUO Jingjing,DONG Xiaohui,LIU Yanlin.Dynamic changes of yeasts during spontaneous fermentation of Cabernet Sauvignon[J].China Brewing,2012(9):36-39. |
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| Authors: | GUO Jingjing DONG Xiaohui LIU Yanlin |
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| Affiliation: | (College of Enology, Northwest A＆F University/Shaanxi Engineering Research Center for Wine and Viniculture, Yangling 712100, China) |
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| Abstract: | Wine fermentation is a complex biochemical processes, including dynamic changes of yeast genera and species. 403 strains of yeasts were isolated from spontaneous fermentation of Cabernet Sauvignon and identified on Wallerstein Laboratory Nutrient （WLN） agar. The result showed that all strains belonged to 10 species of 9 genera, which were Saccharomyces cerevisiae, Hanseniaspora uvarmn, Issatchenkia orientalis, Pichia kluyver, Pichia membranefaciens, Metschnikowia pulcherrima, Torulaspora delbrueckii, Rhodosporidium mucilaginous, Candida species, Zygosaccharomyces florentinus, with proportion of 53.00%, 35.00 %, 1.00%, 1.75 %, 0.75 %, 6.75 %, 0.25 %, 0.25 %, 1.00 % and 1.00%, respectively. |
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| Keywords: | wine spontaneous fermentation WLN agar yeast |
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