| 摘要: |
| [目的]研究葡萄树龄与葡萄自然发酵过程中葡萄酒相关酵母菌之间的关系.[方法]利用WL营养培养基,对分离华夏长城葡萄酒厂葡萄生产基地、不同树龄(2,3,5年)西拉葡萄自然发酵液的240株酵母菌进行了聚类分析.[结果]240株酵母菌共分为5个WL营养类型.结合酵母菌菌株5.8 S rDNA-ITS区基因序列分析,不同树龄西拉葡萄自然发酵液中的酵母菌共有5种,分别为酿酒酵母(Saccharomyces cerevisiae)、陆生伊萨酵母(Is-satchenkia terricola)、克鲁维毕赤酵母(Pichia kluyveri)、浅黄隐球酵母(Cryptococcus flavescens)、葡萄汁有孢汉逊酵母(Hanseniaspora uvarum).不同树龄西拉葡萄自然发酵过程中酵母菌的种类及其比例是变化的.[结论]用树龄较高的葡萄发酵,可加速发酵的肩动,缩短发酵周期,同时有利于性状优良野生酿酒酵母菌株的筛选. |
| 关键词: 西拉葡萄 树龄 酵母菌 自然发酵 5.8 S rDNA-ITS基因序列 |
| DOI： |
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| 基金项目:陕西省农业科技攻关项目（2005K02-G02） |
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| Study on yeasts of different ages of grape in the course of spontaneous fermentation |
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| Abstract: |
| 【Objective】 The paper studied the relationship between the grape age and wine-related yeast in the process of spontaneous fermentation of grape.【Method】 240 wine-related yeasts isolated from different ages（Two years,Three years,Five years） of syrah vineyards of Huaxia Great Wall Winery were classed by WL Nutrient Medium.【Result】 The result indicates that there are 5 WL culture types of the 240 strains.Identification analysis based on the sequence of 5.8 S rDNA-ITS region of the strains indicates that the isolates belong to 5 different species,Saccharomyces cerevisiae,Issatchenkia terricola,Pichia kluyveri,Cryptococcus flavescens and Hanseniaspora uvarum.【Conclusion】 Yeasts existing in the spontaneous fermentation of different ages of syrah vary in species and percentage.Using older grape for fermentation can quicken up the start-up of fermentation,shorten the period of fermentation,and is in favor of the filtration of wild yeast strains with eminent properties. |
| Key words: syrah age of grape yeast spontaneous fermentation 5.8 S rDNA-ITS gene sequence |
