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烟台干红葡萄酒发酵过程酵母菌群研究

时间:2022-02-14 百科知识 版权反馈
【摘要】:山东烟台是中国主要的葡萄栽培区之一,更是特色葡萄酒的主产区,研究其葡萄酒发酵过程的酵母菌群组成和动态变化对科学有效地发挥地域酵母的积极作用显得尤为重要。本研究从葡萄果皮和烟台干红葡萄酒发酵过程发酵液中共分离得到117株酵母菌,采用WL培养基对其进行菌落形态和颜色特征观察,并结合细胞形态和液体培养特征,把这些酵母菌初步分为8大类。结果表明,烟台干红葡萄酒发酵过程具有丰富的酵母资源。
烟台干红葡萄酒发酵过程酵母菌群研究_葡萄与葡萄酒文摘

烟台干红葡萄酒发酵过程酵母菌群研究

THE STUDY OF YEAST SPIECES DURING YANTAI DRY RED WINE FERMENTATION

作者:王会会  导师:刘天明 毛得奖

山东轻工业学院  发酵工程2011届硕士

摘 要

酵母菌是葡萄酒酿造过程的主要微生物类群,对葡萄酒的品质有重要影响,尤其是对特色葡萄酒的形成极其重要。山东烟台是中国主要的葡萄栽培区之一,更是特色葡萄酒的主产区,研究其葡萄酒发酵过程的酵母菌群组成和动态变化对科学有效地发挥地域酵母的积极作用显得尤为重要。

本研究从葡萄果皮和烟台干红葡萄酒发酵过程发酵液中共分离得到117株酵母菌,采用WL培养基对其进行菌落形态和颜色特征观察,并结合细胞形态和液体培养特征,把这些酵母菌初步分为8大类。从每一类型中选取代表性菌株采用26S rDNA D1/D2区序列分析方法进行分子鉴定,共鉴定出6属8种:酿酒酵母Saccharomyces cerevisiae、克鲁维毕赤氏酵母Pichia kluyveri、葡萄汁有孢汉逊酵母Hanseniaspora uvarum、罕见有孢汉逊酵母Hanseniaspora occidentalis、西方伊萨酵母Issatchenkia occidentalis、东方伊萨酵母Issatchenkia orientalis、长孢洛德酵母Lodderomyces elongisporus、红冬孢酵母Rhodotorula mucilaginosa,分别占总分离菌株的70.0%、7.7%、9.4%、0.9%、8.5%、1.7%、0.9%和0.9%。结果表明,烟台干红葡萄酒发酵过程具有丰富的酵母资源。

以117株酵母菌株为材料,采用杜氏管法筛选出21株发酵力好的菌株进行抗性评价,最后得到5株抗性好、发酵力强、产香的酵母菌株。用该5株酵母进行模拟酒精发酵实验,结果表明:菌株SL9-1和SL8-1产酒精度高于商品酵母RC212;而菌株SS1-5产酒精度为0,但产香好,可用于面包和无醇饮料的开发。用RAPD方法对5株酵母分析,其中4株DNA图谱相同,表明其属同一遗传型菌株,且都异于商品酵母,说明为筛选到的天然优良酵母菌株。

以赤霞珠和蛇龙珠葡萄为原料进行接种发酵和自然发酵,比较发酵过程酵母菌群组成变化与发酵液对应理化指标之间的相关性。结果表明:不同葡萄品种接种发酵过程发酵液各指标变化趋势相同,同一葡萄品种不同发酵过程发酵液各指标变化趋势不同;接种发酵过程中酵母种类逐渐减少,酿酒酵母(Saccharomyces cerevisiae)始终起主导作用,自然发酵过程由葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)和罕见有孢汉逊酵母(Hanseniaspora occidentalis)启动发酵,葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)和酿酒酵母(Saccharomyces cerevisiae)共同参与完成发酵。

关键词 酵母 葡萄酒 种群变化 烟台

Abstract

Yeasts are the main microorganisms during winemaking,and has an important effect on wine quality,especially on the formation of characteristic wine. Yantai is one of main viticulture areas and production region of characteristic wine in China. Studies on the composition and dynamic change of microorganism in the fermentation process are beneficial to display positive action of local yeast effectually.

117y east strains isolated from grape skin and fermentation liquor of dry red wine of Yantai in the paper are divided into 8 types according to their cell shape、cultural characteristic and colonial morphology on Wallerstein Laboratory Nutrient Agar. The typical strains of 8 types are identified based on the 26S rDNA D1/D2 domain sequence analysis,8 species belonging to 6 genera are classified as: Saccharomyces cerevisiaePichia kluyveriHanseniaspora uvarumHanseniaspora occidentalisIssatchenkia occidentalisIssatchenkia orientalisLodderomyces elongisporusRhodotorula mucilaginosa,their ratios are 70.0%、7.7%、9.4%、0.9%、8.5%、1.7%、0.9%、0.9% respectively. The results showed that there existed abundant yeast resources in fermentation process of Yantai dry red wine.

21y east strains with high fermentation capacity are screened out from 117 yeast strains by Durham tube method,then 5 yeast strains with good resistance and aroma are obtained by resistance evaluation. The alcohol fermentation result of 5 yeast strains shows that the alcoholicity of strains SL9-1 and SL8-1 is higher than commercial yeast strain RC212,but the alcoholicity of strain SS1-5 is 0. Strain SS1-5 may be used for bread baking and non-alcohol beverage because of its thick aroma. The results of RAPD analysis showed that the amplified bands of 4 yeast strains are same,displaying they belong to the same gene type. And their amplified bands are different from RC212 apparently,suggesting they are fine natural yeasts.

The inoculating fermentation and natural fermentation are carried out using Cabernet Sauvignon and Cabernet Gernischt grape for studying the relativity between microorganism composition and physic-chemistry index of fermentation wine in the fermentation process. The results showed that the physic-chemistry index of different grape fermentation wine have similar trend during inoculating fermentation process,while the physic-chemistry index of same grape fermentation wine have different trend during different fermentation process. In inoculating industrial fermentation process,yeast species number are gradually diminishing and Saccharomyces cerevisiae play a dominant role;in natural fermentation process Hanseniaspora uvarum and Hanseniaspora occidentals are initial yeasts,while Hanseniaspora uvarum and Saccharomyces cerevisiae exist in whole fermentation process.

Key words Yeast Wine Population change Yantai

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