| 摘要: |
| [目的]研究SO2和酒精处理对葡萄酒自然发酵醪液中酵母菌群数量和种类的影响.[方法]分别对葡萄酒自然发酵醪液进行60,80,100 mg/L SO2处理和体积分数5%,10%,15%酒精处理,并分离不同发酵时期葡萄醪液中的酵母菌.应用5.8S-ITS扩增片段的RFLP分析检测技术,结合WL营养琼脂培养基上的菌落形态及颜色,对分离的酵母菌进行鉴定.[结果]无论是SO2处理还是酒精处理,发酵后期优势菌群主要为酿酒酵母;SO2处理主要对SO2敏感的酵母菌群影响较大,同时酵母菌群还受发酵产物酒精的影响,发酵中后期除酿酒酵母外只能分离到少量耐SO2的拜耳接合酵母和贝酵母;酒精处理中,发酵初期主要分离到的是克勒克酵母和假丝酵母菌株,发酵中期分离到的主要是酿酒酵母、隐球酵母和毕赤氏酵母,发酵后期以酿酒酵母为优势菌群.[结论]无论是SO2处理还是酒精处理,启动发酵的主要是非酿酒酵母,维持发酵并最终将发酵进行到最后的主要是较耐SO2和酒精的酿酒酵母. |
| 关键词: SO2 酒精 葡萄酒 自然发酵 酵母菌群鉴定 RFLP分析 |
| DOI： |
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| 基金项目:科技型中小企业技术创新基金项目(03C26226100292) |
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| Influence of SO2 and alcohol treatments on wine yeast floras during grape must spontaneous fermentation |
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| Abstract: |
| 【Objective】 The study was done to know the influence of different SO2 and alcohol concentration treatments on the species and quantities of main wine yeast floras in spontaneously fermenting musts.【Method】 SO2 treatment concentration was 60,80,100 mg/L,and alcohol treatment concentrations were 5%,10%,15%(V/V).The main wine yeast floras were isolated during different spontaneous fermentation phases.These yeasts were identified by RFLP analysis of the amplification fragments of 5.8S-ITS which has been used broadly in wine yeasts identification,combining with the yeasts colonial morphology and color on WL medium.【Result】Saccharomyces cerevisiae was the main yeast strain during final stages of fermentation under both SO2 and alcohol treatments. SO2 had a great effect on SO2 sensitive yeast strains,and the yeast floras were affected by not only SO2 but also the alcohol produced during the fermentation. Few resistible SO2 yeast floras were isolated during the middle stage and final stage of fermentation,such as Zygosaccharomyces bailii and Saccharomyces bayanus.During beginning stages of fermentation under the alcohol treatments,the mainly yeast strains were Kloeckera apiculata and Candida albicans.And S.cerevisiae,Cryptococcus and Pichia fermentans were the main yeast strains during middle fermentation.In the final stages,S.cerevisiae was the main yeast.【Conclusion】 The non Saccharomyces cerevisiae were the main yeasts which started the fermentation in both SO2 and alcohol treatments. Resistible SO2 and alcohol wine yeast floras,such as S.cerevisiae,which maintained fermentation and fermented to the end. |
| Key words: SO2 alcohol wine spontaneous fermentation identification of yeast flora RFLP analysis |
