葡萄酒酿酒酵母选育与非酿酒酵母混菌发酵研究进展

Research Progress in Breeding of Saccharomyces cerevisiae and Mixed Fermentation with non-Saccharomyces yeasts

葡萄酒有着悠久的文化历史,营养全面,口味独特,成为人们餐桌上不可或缺的一种酒精饮料。随着消费人群的日益增多,面对不同的消费群体需要不同风味的葡萄酒来满足需要,原材料葡萄种类、酿酒酵母、酿造工艺都是影响葡萄酒风味的重要因素。随着科技的进步,酿酒酵母得到越来越多人的重视,非酿酒酵母产香气的研究也越来越多。本文综述了目前对酿酒酵母的选育方法和鉴定手段,非酿酒酵母对于葡萄酒产香的部分研究,以期对生产更多独特风味的葡萄酒做出理论上的贡献。

Wine has a long history,comprehensive nutrition and unique taste,and has become an indispensable alcoholic beverage on the table.With the increasing of consumers,different flavors of wine are demanded.The varieties of raw materials,yeasts,and brewing technology are all important factors affecting the flavor of wine.With the progress of science and technology,Saccharomyces cerevisiae has become the focus of attention,and the researches on no-Saccharomyces yeasts are increasing.This paper summarizes the breeding and identification methods of Saccharomyces cerevisiae,as well as the studies on the aroma production function of non-Saccharomyces yeasts.This paper serves to make a theoretical contribution to the production of more unique wines.