赤霞珠葡萄自然发酵过程中酵母菌的分离与鉴定

Identification of Yeasts Isolated from Spontaneous Fermentation of Cabernet Sauvignon

对赤霞珠葡萄自然发酵过程中的酵母菌进行了分离和鉴定,目的是探寻赤霞珠葡萄酒发酵过程相关酵母菌群的变化规律。研究共分离到123株酵母菌,其中2009年分离到71株,2010年分离到52株。经菌落形态鉴别,培养基培养进行初步分类,共获得10种培养类型,其中有5种培养类型重复出现于2个年份。进一步采用5.8S rDNA-ITS区域RFLP分析法,从分子水平区分为9种类型。再通过基因序列分析,将其鉴定为分属于7个属的8种酵母菌:Aureobasidium pullulans、Hanseniaspora uvarum、Hanseniaspora vineae、Rhodotorula mucilaginosa、Pichia caribbica、Cryptococcus flavescenss、Candida zemplinina及Saccharomyce cerevisiae。酵母属(Saccharomyce)酵母是自然发酵中后期的主导菌,发酵前期主要是非酵母属酵母。

The aim of this study was to investigate dynamics of yeasts during spontaneous fermentation of wine. Yeasts associated with Cabernet Sauvignon grapes were isolated and identified. 123 yeast strains were obtained, among those, 71 and 52 strained were obtained in 2009 and 2010 respectively. 10 WL-cuhure-types were obtained through colony morphology on WL medium. 5 types were both isolated in the two vintages. Yeasts were differentiated to 9 types using 5.8S rDNA -ITS region RFLP analysis. And 8 specises （belonging to 7 genuses） were obtained： Aureobasidium pullulans , Hanseniaspora uvarum , Rhodotorula mucilaginosa , Pichia caribbica , Hanseniaspora vineae , Cryptococcus flavescenss, Candida zemplinina and Saccharomyce cerevisiae. Yeasts belonging to Saccharomyce genus were the main microbe during the late-mid stages of spontaneous fermentation, while in the early stages, non- Saccharomyce yeasts were dominant.