葡萄自然发酵过程中酵母菌的研究

Study on Yeasts during the Spontaneous Fermentation of Grapevine

目的:筛选性状优良的野生酿酒酵母,对葡萄自然发酵过程中的酵母菌进行分离鉴定,探讨葡萄自然发酵期间酵母菌群的变化。方法:利用WL培养基,对分离自吉林松源的"双红"、"双优"、"赤霞珠"和"黑塞比尔"4个葡萄品种自然发酵液的245株酵母进行初步鉴定,并对其中的120株进行分子鉴定。结果:利用WL培养基可将245株酵母分为6个营养类型,结合酵母菌菌株5.8S-ITS区域的RFLP分析,4个葡萄品种的自然发酵液中共有5种酵母,分别是葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)、酿酒酵母(Saccharomyces cerevisiae)、粘红酵母(Rhodutorula glutinis)、陆生伊萨酵母(Issatchenkia terricola)和假丝酵母属的Candida sorbosa。结论:自然发酵过程中酵母菌群的比例是不断变化的,"双优"品种的自然发酵液中可能存在性状优良的野生酿酒酵母。

Objective：The yeasts isolated from must of spontaneous fermentation of grape were identified in order to obtain the wild wine-yeasts with good characters,and the change of flora in this fermentation was also analyzed.Methods： 245 yeasts were isolated from 4 different grape varieties in the Song Yuan area：‘Shuang Hong’,‘Shuang You’,‘Cabernet Sauvignon’,‘Seibel Noir’,these yeasts were identified primarily by Wallerstein Laboratory Nutrient Agar（WL Agar）.120 of 245 yeasts were tested by molecular identification.Result： The result indicates that there are 6 WL culture types of the 245 yeasts.Combined with the 5.8S-ITS RFLP analysis,5 kinds of yeasts were found in the fermentation broth of these 4 grape varieties： Hanseniaspora uvarum,Saccharomyces cerevisiae,Rhodutorula glutinis,Issatchenkia terricola,Candida sorbosa.Conclusion：The proportion of the flora changed incessantly in the spontaneous fermentation broth.There might be wild wine-yeasts with good characters in the fermentation broth of the ‘Shuang You’spontaneous fermentation.