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%。
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.
出处
《中国酿造》
CAS
2012年第9期36-39,共4页
China Brewing
基金
国家葡萄产业技术体系建设专项经费资助(CARS-30-jg-3)
