| 新疆葡萄酒自然发酵过程酵母菌的种类和动态变化 |
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| 引用本文： | 王泽举,刘延琳,刘爱国,韩娜.新疆葡萄酒自然发酵过程酵母菌的种类和动态变化[J].华中农业大学学报,2008,27(5). |
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| 作者姓名： | 王泽举 刘延琳 刘爱国 韩娜 |
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| 作者单位： | 西北农林科技大学葡萄酒学院/陕西省葡萄与葡萄酒工程技术研究中心,杨凌,712100 |
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| 基金项目： | 国家高技术研究发展计划(863计划)，西北农林科技大学青年骨干支持计划项目 |
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| 摘 要： | 利用WL营养琼脂培养基,对葡萄酒自然发酵过程中,不同阶段分离的408株酵母菌进行了初步鉴定.结果表明,供试酵母菌被归人8个属的9个种:酿酒酵母Saccharomyces cerevisiae、葡萄汁有孢汉逊酵母Hanseniaspora uvarum、季也蒙有孢汉逊酵母Hanseniaspora guilliermondii、东方伊萨酵母Issatchenkia orien-talis、毕赤克鲁维酵母Pichia kluyver、膜璞毕赤酵母Pichia membranefaciens、美极梅奇酵母Metschnikowiapulcherrima、红冬孢酵母Rhodosporidium mucilaginos和假丝酵母Candida zemplinina,分别占到了分离总菌株的44.12%、19.36%、8.09%、13.73%、4.66%、3.43%、4.17%、2.21%和0.25%.
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| 关 键 词： | 葡萄酒 酵母鉴定 自然发酵 |
Survey on Yeast Population Dynamics during Wine Spontaneous Fermentation in Xinjiang |
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| WANG Ze-ju LIU Yan-lin LIU Ai-guo HAN Na.Survey on Yeast Population Dynamics during Wine Spontaneous Fermentation in Xinjiang[J].Journal of Huazhong Agricultural University,2008,27(5). |
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| Authors: | WANG Ze-ju LIU Yan-lin LIU Ai-guo HAN Na |
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| Institution: | College of Enology;Northwest Agriculture and Forestry University/Research Center for Viti-Viniculture of Shaanxi Province;Yangling 712100;China |
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| Abstract: | 408 yeasts isolated from must of spontaneous fermentation were identified primarily on wallerstein laboratory nutrient agar (WL agar).Ten species of eight genera belonging mainly to Saccharomyces cerevisiae,Hanseniaspora uvarum,Hanseniaspora guilliermondii,Issatchenkia orientalis,Pichia kluyver,Pichia membranefaciens,Metschnikowia pulcherrima,Rhodosporidium mucilaginos,Candida zemplinina were found among all stains,with proportion of 44.12%,19.36%,8.09%,13.73%,4.66%,3.43%,4.17%,2.21%,and 0.25% respectively.... |
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| Keywords: | wine yeast identification spontaneous fermentation |
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