种植方式对‘赤霞珠’葡萄酒发酵中酵母菌多样性的影响

Effects of Different Vineyard Managements on Yeast Diversity in 'Cabernet Sauvignon' Wine Fermentation

为明确种植方式对‘赤霞珠’葡萄酒发酵中酵母多样性的影响,以有机种植、生物动力种植及其常规种植的葡萄为原料进行自然发酵,并于破碎的第0、2、4、6、8天(发酵结束)分别取样,采用WLN培养基形态学鉴定和26SrDNAD1/D2区序列分析,调查不同种植方式下不同发酵阶段的酵母群落结构差异。结果表明,共分离出1075株酵母,鉴定为16种形态类型,分为8属9种,分别为葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)、假丝酵母(Candida zemplinina)、拜尔接合酵母(Zygosaccharomyces bailii)、美极梅奇酵母(Metschnikowiapulcherrima)、桃梅奇酵母(Metschnikowiafructicola)、酿酒酵母(Saccharomyces cerevisae)、隐球酵母(Cryptococcus saitoi)、库德毕赤酵母(Pichia kudriavzevii)、单孢酿酒酵母(Kazachstania bulderi)。不同发酵时期酵母种属及占比在各种植方式下具有差异,破碎当天均以非酿酒酵母为主;破碎第2天有机种植组以酿酒酵母为主,占比为85%,常规种植下酿酒酵母占比较低,在50%以下,生物动力种植及其常规种植则以非酿酒酵母为主,二者酿酒酵母占比均为10%;第4天不同种植方式均进入以酿酒酵母为主的时期,占比均高于75%,第6天和第8天占比达到90%以上。该研究为本土酵母菌的开发奠定了资源基础,为有机种植、生物动力种植葡萄酒的生产提供了理论依据。

In order to study the effects of different vineyard managements on the yeast diversity of'Cabernet Sauvignon'fermentation,grapes under organic viticulture,biodynamic viticulture and conventional viticulture were used for spontaneous fermentations.Samples were collected after crushing(zero day),second day,fourth day,sixth day and eighth day(the end of the fermentation)during wine fermenttion.Morphological identification of WLN medium and sequence analysis of 26S rDNA D1/D2 region were used to study the difference of yeast community structure in different fermentation stages of'Cabernet Sauvignon'wine.The results showed that a total of 1075 strains of yeast were isolated and identified as 16 types,and the tested strains were identified as eight genera and nine species.They were Hanseniaspora uvarum,Candida zemplinina,Zygosaccharomyces bailii,Metschnikowia pulcherrima,Metschnikowia fructicola,Saccharomyces cerevisae,Cryptococcus saitoi,Pichia kudriavzevii,Kazachstania bulderi.The species and proportion of yeast at different fermentation periods were different in the samples of different vineyard managements:on the first day,all samples were dominated by non-Saccharomyces;on second day,the organic viticulture group was dominated by S.cerevisiae,the proportion of Saccharomyces cerevisiae was below 50%in the organic viticulture control group,the biodynamic viticulture group and biodynamic viticulture control group were dominated by Non-saccharomyces cerevisiae,and the proportion of Saccharomyces cerevisiae in both was 10%;on fourth day,all samples were dominated by S.cerevisiae,the sixth day and the eighth day were the periods in which S.cerevisiae accounted for more than 90%.This study laid a resource foundation for the development of local yeast,and provided a theoretical basis for the production of wine by organic viticulture and biodynamic viticulture.