葡萄酒酿造过程中微生物多样性的研究现状

Progress on Microbial Diversity Study in Wine Production

葡萄酒是由新鲜葡萄浆果或葡萄汁发酵而成的酒精饮料。葡萄酒的酿造过程本质上是包括酵母、细菌、丝状真菌在内的多种微生物复杂作用的过程。本文主要阐述了从葡萄收集直到葡萄酒后发酵过程中,微生物的种类及数量的变化情况及葡萄酒酿造中微生物之间的相互作用对微生物多样性的影响。

The nature of wine making process is the process of complex interactions between yeast、bacteria、filamentous fungi. This article describes the changes of species and quantities of microbes from the collection of grapes until wine post fermentation and the interactions btween microbes impact on the microbial diversity.