浆果类果酒酵母菌种筛选研究进展

Research Progress on Screening of Yeast Strains of Berry Fruit Wine

酵母菌种筛选是决定浆果果酒品质的关键之一。文章就当前国内外科研人员关于浆果发酵菌种筛选的报道,总结归纳了目前市场上占有率较高的葡萄酒、蓝莓果酒、猕猴桃果酒、草莓果酒等相关果酒酵母菌种筛选的研究现状,从商业化通用酵母和专用酵母两方面阐述了这几类果酒酵母筛选的研究结果,并对未来酵母筛选研究方向提出了建议,为今后浆果果酒酵母菌种筛选提供一定的技术参考和借鉴。

The screening of yeast strains is one of the keys to determine the quality of berry wine.Based on the current reports of domestic and foreign researchers on the screening of berry yeast strains,this paper summarizes the research on the yeast strains screening of grape wine,blueberry wine,kiwifruit wine and strawberry fruit wine,which have a relatively high market.The research results of these types of fruit wine yeast screening were expounded from the two aspects of commercial general-purpose yeast and special yeast,and suggestions were put forward for the future research direction of yeast screening,which provided certain reference for the screening of berry fruit wine yeast strains in the future.