非酿酒酵母在葡萄酒混菌发酵中的应用及其挑战

Application and challenge of non-Saccharomyces cerevisiae yeast in the mixed fermentation of fruit wine

果酒因其酒精度低、香气丰富、营养价值高受到消费者的喜爱,但果酒酿造过程普遍采用酿酒酵母,由此生产出的果酒风味同质化现象严重。由于非酿酒酵母可以提高果酒的风味复杂度,其与酿酒酵母的混合发酵方式逐渐成为果酒酿造领域的热点,但是关于酿酒酵母和非酿酒酵母混合发酵果酒研究,大多集中在发酵工艺对果酒品质的影响,关于2种酵母菌之间相互作用尚不清晰。该文综述了关于非酿酒酵母及其与酿酒酵母混合发酵的研究,并对其进行了展望。未来,利用现代微生物组学技术和大数据模拟计算等新型技术手段,深度挖掘关于非酿酒酵母与酿酒酵母的交互作用及其作用机理;结合现代发酵工程技术理性调控混合菌种酿造体系,为创制新型多样化果酒奠定基础。

Fruit wine are favored by consumers because of its low alcohol content,rich aroma and high nutritional value.However,the brewing process of fruit wine generally uses Saccharomyces cerevisiae,resulting in the flavor homogenization.Since non-Saccharomyces cerevisiae yeast can increase the flavor complexity of fruit wine,its mixed fermentation with S.cerevisiae has gradually become a hot spot in fruit wine brewing.Nevertheless,the research on the mixed fermentation of fruit wine by S.cerevisiae and non-S.cerevisiae yeast mostly focused on the effect of fermentation process on the quality of fruit wine,the interaction between yeasts was still unclear.This article reviews the research on non-S.cerevisiae yeast and its mixed fermentation with S.cerevisiae,and future prospects.In the future,new techniques such as modern microbiome technology and big data simulation calculations will be used to deeply mine the interaction and mechanism between non-S.cerevisiae yeast and S.cerevisiae.Combined with modern fermentation engineering technology,the mixed strain brewing system will be rationally controlled,laying the foundation for creating a new variety of fruit wine.