野生酵母商业化研究的综合因素分析

Analysis on integrative factors related to commercialization of indigenous yeast

酵母菌是葡萄酒工业生产中重要的发酵微生物,不仅直接影响葡萄酒的酒度,而且与葡萄酒的风格质量息息相关。目前全球变暖和消费者观念的转变对葡萄酒风格多样性提出了更高的要求,更多中国特色野生酵母的筛选和商业化应用将有助于中国不同产区特色优质葡萄酒的生产。该文综述了野生酵母从分离鉴定、发酵特性分析、酿造特色分析到商业化菌剂加工四个过程需分析的主要因素,为中国本土优良酵母菌的商业化应用提供理论参考。

Yeast is a kind of important fermentation microbe in wine industry,which not only influence the wine ethanol degree,but also closely correlate with the flavor quality of wine.Higher requirements have been posed on wine flavor diversity due to global warming and consumer concept changing.Therefore,the selection and commercialization of more indigenous yeast with Chinese characteristic will be meaningful for the production of high-quality wine with different wine region characteristics in China.This review states the main factors related with four processes including isolation and identification,fermentation ability analysis,winemaking trait analysis,and commercial yeast agent processing.It will provide theoretical references for the commercialization and application of excellent Chinese indigenous wine yeast.