霞多丽葡萄自然发酵过程中酵母种群的分布与变化规律

Distribution and evolution of yeast species during spontaneous fermentation of Chardonnay

采用WL形态学归类分析和5.8S-ITS rDNA PCR-RFLP分子生物学鉴定方法,对我国2个主要产区所产白葡萄品种霞多丽自然发酵过程中的酵母种群进行了系统研究。结果表明,从霞多丽葡萄发酵液中分离到7个酵母菌种,不同产区霞多丽发酵液中分布酵母菌的种类和数量有一定差别,但在发酵过程中酵母种群的变化趋势是一致的。

Yeast species diversity and dynamics during spontaneous fermentations of popular white grape varieties Chardonnay from two vine-growing regions were evaluated. The yeast strains were identified by morphological characteristics on WL agar and polymerase chain reaction-restriction fragment length polymorphism analysis of the 5.8S-ITS rDNA （5.8S-ITS rDNA PCR-RFLP）. The results showed that seven different yeast species were found in spontaneous fermentations of Chardonnay. The distribution of yeast species in fermentations of Chardonnay from two vine-growing regions were different, but the yeast evolution profile during the spontaneous fermentations were similar.