宁夏葡萄酒酿造过程中微生物的监控方法

Microorganism Monitoring Methods during Winemaking

为了建立一套葡萄酒发酵过程中菌落、霉菌、酵母菌的监控方法,本研究采用国家标准检测方法对采集的葡萄酒各发酵阶段的样品进行检测,对其数量进行统计分析,利用微生物鉴定系统(VITEK-2)及基质辅助激光解吸电离-飞行时间质谱(Matrix assisted laser desorption ionization-time of flight mass spectrometry,MALDI-TOF MS)对分离菌进行菌种鉴定。结果表明,葡萄原汁中存在多种微生物,霉菌、酵母、菌落的数量在104左右,随着发酵的进行,酵母菌的数量不断增长,在发酵中期达到107数量级,到发酵末期酵母菌数量开始减少,从样品中只分离出酿酒酵母。本研究初步确定了各发酵阶段霉菌、酵母、菌落的数量及变化规律,建立了发酵各阶段样品的采集、检测、菌种鉴定等过程的监控方法,为企业技术人员提供了发酵过程中控制微生物种群的精准数据,同时为宁夏葡萄酒产业高质量发展提供了技术支持。

To establish a set of monitoring methods of colonies,molds and yeasts during the winemaking process,the national standard detection method was used to detect the wine samples at each fermentation stage,and the quantity of microorganisms was analyzed statistically.The strains were identified by VITEK-2 and matrix assisted laser desorption ionization-time of flight mass spectrometry(MALDI-TOF MS).The results showed that there were many kinds of microorganisms in grape juice,and the number of colonies,molds and yeasts reached about 104.With the progress of fermentation,the number of yeasts increased and reached 107 at the middle stage of fermentation.At the end of fermentation,the number of yeasts began to decrease,and only Saccharomyces cerevisiae was isolated from the samples.This study has preliminarily determined the quantity and change rules of colonies,molds and yeasts at each fermentation stage,and the monitoring methods of sample collection,detection and strain identification are established.This study has provided accurate data for microbial population control during fermentation,as well as technical support for the high-quality development of Ningxia wine industry.