非酿酒酵母在葡萄酒生产中的作用及研究进展
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摘要
非酿酒酵母广泛存在于葡萄园和酿酒环境中,其代谢产物对葡萄酒的香气、风味和品质产生重要影响。本文介绍了非酿酒酵母的种类、作用、对葡萄酒成分的影响以及非酿酒酵母与酿酒酵母混合发酵的研究进展,以期为葡萄酒生产中更好的利用非酿酒酵母提供参考。
Non-Saccharomyces cerevisiae is widespread in vineyards and winemaking environments, its metabolites have a significant impact on the aroma, flavor and quality of the wine. In order to provide a reference for better utilization of non-Saccharomyces cerevisiae in wine production, this article described the species and role of nonSaccharomyces cerevisiae, the effect on wine composition as well as the research progress of mixed fermentation of non-Saccharomyces cerevisiae and Saccharomyces cerevisiae.
Non-Saccharomyces cerevisiae is widespread in vineyards and winemaking environments, its metabolites have a significant impact on the aroma, flavor and quality of the wine. In order to provide a reference for better utilization of non-Saccharomyces cerevisiae in wine production, this article described the species and role of nonSaccharomyces cerevisiae, the effect on wine composition as well as the research progress of mixed fermentation of non-Saccharomyces cerevisiae and Saccharomyces cerevisiae.
引文
[1]王泽举,刘延琳,刘爱国,等.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):664-667.
[2]倪学理,杨志宇,莫寅斌.自然酵母在干红葡萄酒生产中的应用研究[C].第四届国际葡萄酒与葡萄酒学术研讨会论文集.杨凌:陕西人民出版社,2005.
[3]李凤梅,谭婷婷,徐丽,等.葡萄自然发酵过程中酵母菌和细菌的筛选、鉴定及系统发育分析[J].酿酒科技,2015(3):59-63.
[4]崔艳,吕文,王伟,等.本土酿酒酵母的筛选及其低醇葡萄酒特性研究[J].食品工业科技,2011(11):152-155.
[5]王琨,张军翔,张毅,等.不同商用酵母对葡萄酒外观品质影响机理研究[J].中外葡萄与葡萄酒,2008(6):32-34.
[6]王凤梅,马利兵.非酿酒酵母在发酵过程中的代谢产物对葡萄酒质量的影响[J].中国酿造,2016,35(12):12-17.
[7]FLEET G H.Wine microbiology and biotechnology[M].Switzerland:Harwood Academic Publishers,1993:1-25.
[8]尚大鹏.葡萄酒酿造中非酿酒酵母的应用分析[J].农业与技术,2015,35(12):222.
[9]李慧,王惠玲,吴雅琨,等.天然葡萄酒酵母菌种的分离、鉴定和酿造性能评价[J].食品与发酵工业,2010(11):14-20.
[10]PRETORIUS IS.Tailoring wine yeast for the new millennium:novel approaches to the ancient art of wine making[J].Yeast,2000,16(8):675-729.
[11]BOULTON R B,SINGLETON V L,BISSON L F.Principles and practices of winemaking[M].New York:Chapman&Hall,1996.
[12]TORIJA M J,ROZES N,POBLET M,et al.Yeast population dynamics in spontaneous fermentations:comparison between different wine-producing areas over a period of three years[J].Antonie Van Leeuwenhoek,2001,79:345-352.
[13]COMBINA M,ELIA A,MERCADO L,et al.Dynamics of indigenous yeast populations during spontaneous fermentation of wines from Mendoza[J].International Journal of Food Microbiology,2005,99(3):237-243.
[14]李新菊.非酿酒酵母的筛选及多样性研究[D].石河子大学,2015.
[15]COMBINA M,ELIA A,MERCADO L,et a1.Dynamics of indigenous yeast populations during spontaneous fermentation of wines from Mendoza,Argentina[J].International Journal of Food Microbiology,2005,99(3):237-243.
[16]BISSON L F,KUNKEE R E.Microbial interactions during wine production[M].New York:McGraw-Hill,1991:39-68.
[17]SWIEGERS J H,BARTOWSKY E J,HENSCHKE P A,et al.Yeast and bacterial modulation of wine aroma and flavour[J].Australian Journal of Grape and Wine Research,2005,11(2):139-173.
[18]KUTYNA D R,VARELA C,HENSCHKE P A,et al.Microbiological approaches to lowering ethanol concentration in wine[J].Trends in Food Science&Technology,2010,21(6):293-302.
[19]LAMBRECHTS M G,PRETORIUS I S.Yeast and its importance to wine aroma:a review[J].South African Journal of Enology&Viticulture,2000(21):97-129.
[20]ROMANO P,SUZZI G,ZIRONI R,et al.Biometric study of acetoin production in Hanseniaspora guilliermondii and Kloeckera apiculata[J].Applied&Environmental Microbiology,1993,59(6):1838-1841.
[21]ERTEN H,CAMBELL I.The production of low-alcohol wines by aerobic yeasts[J].Journal of the Institute of Brewing,2001,107(4):207-215.
[22]IANA F,GIL J V,GENOVES S,et a1.Rational selection of non-Saccharomyces wine yeasts for mixed starters based on eater formation and enological traits[J].Food Microbiology,2008,25(6):778-785.
[23]LAMBRECHTS M G,PRETORIUS I S.Yeast and its importance to wine aroma:a review[J].South African Journal of Enology&Viticulture,2000(21):97-129.
[24]ROMANO P,SUZZI G,ZIRONI R,et al.Biometric study of acetoin production in Hanseniaspora guilliermondii and Kloeckera apiculata[J].Applied&Environmental Microbiology,1993,59(6):1838-1841.
[25]NIEUWOUDT H H,PRIOR B A,PRETORIUS I S,et al.Glycerol in South African table wines:an assessment of its relationship to wine quality[J].South African Journal for Enology&Viticulture,2002,23(1):22-30.
[26]杨莹,徐艳文,薛军侠,等.葡萄酒相关酵母的香气形成与香气特征[J].微生物学通报,2007a,34(4):757-759.
[27]朱一松,赵光鳌.葡萄酒风味与风味酶的研究[J].中外葡萄与葡萄酒,2002(6):6-10.
[28]VAN RENSBURG P,STIDWELL T,LAMBRECHTSMG,et al.Development and assessment of a recombinant Saccharomyces cerevisiae wine yeast producing two aromaenhancingβ-glucosidases encoded by the Saccharomycopsis fibuligera BGL1 and BGL2 genes[J].Annals of Microbiology,2005,55(1):33-42.
[29]张敏,李佳益,史学伟,等.产β-葡萄糖苷酶非酿酒酵母的筛选及酶学特性研究[J].中国酿造,2016,35(5):97-101.
[30]BELY M,STOECKLE P,MASNEUF POMAR,et al.Impact of mixed Torulaspora delbrueckii Saccharomyces cerevisiae culture on high sugar fermentation[J].International Journal of Food Microbiology,2008,122(3):312-320.
[31]FERRARO L,FATICHENTI F,CIANI M.Pilot scale vinification process using immobilized Candida stellata cells and Saccharomyces cerevisiae[J].Process Biochemistry,2000,35(10):1125-1129.
[32]孙丙升,夏广丽,张谦搏,等.利用微生物进行葡萄酒降酸的研究进展[J].中外葡萄与葡萄酒,2010(11):72-76.
[33]高年发,王淑豪,李小刚,等.酿酒酵母与粟酒裂殖酵母属间原生质体融合选育降解苹果酸强的葡萄酒酵母[J].生物工程学报,2000,16(6):718-722.
[34]THORNTON R J,RODRIGUEZ S B.Deacidification of red and white wines by a mutant of Schizosaccharomyces malidevorans under commercial winemaking conditions[J].Food Microbiology,1996,13(6):475-482.
[35]YOKOTSUKA K,OTAKY A,NAITOH A,et al.Controlled simultaneous deacidif ication and alcohol f ermentation of high-acid grape must using two immobilized yeasts,Schizosaccharomyces pombe and Saccharomyces cerevisiae[J].American Journal of Enology and Viticulture,1993,44(4):371-377.
[36]BENITO S,MORATA A,PALOMERO F,et al.Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies[J].Food Chemistry,2011,124(1):15-23.
[37]李瑞国,韩烨,周志江.葡萄酒苹果酸乳酸发酵研究进展[J].食品研究与开发,2010,31(8):228-233.
[38]李莹莹,刘叶.葡萄酒乳酸菌发酵剂研究进展[J].酿酒科技,2016(11):100-103.
[39]杨美景,陈向民,李艳,等.酵母对葡萄酒香气影响的研究进展[J].中外葡萄与葡萄酒,2009(9):73-76.
[40]ROMANO P,FIORE C,PARAGGIO M,et al.Function of yeast species and strains in wine flavour[J].International Joural of Food Microbiology.2003,86:169-180.
[41]FERNANDO VIANA,JOSE V.GIL,SALVADOR GENOVE’S,et al.Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits[J].Food Microbiology,2008,25(6):778-785.
[42]SOSA OA,DE NADRA MC,FARIAS ME.Modification by glucose of the flocculent phenotype of a Kloeckera apiculata wine strain[J].Journal of Industrial Microbiology&Biotechno,2008,35(8):851-857.
[43]韩珊珊.柠檬形克勒克酵母(Kloeckera apiculata)在葡萄酒发酵中的应用研究[D].西北农林科技大学,2008.
[44]王付转,沈微,饶志明.絮凝酿酒酵母的构建及其发酵特性[J].化工学报,2009,59(2):437-442.
[45]KAPSOPOULOU K,MOURTZINI A,ANTHOULAS M,et a1.Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae[J].World Journal of Microbiology and Blotechnology,2007,23(5):735-739.
[46]XU Y,ZHAO GA,WANG LP.Controlled formation of volatile components in cider making Saccharomyccs cerevisiae using a combination of and Hanseniaspora valbyeusis yeast species[J].Journal of lndustrial Microbiology and Biotechnology,2006,33(3):192-196.
[47]苏龙.东北产区山葡萄酒酵母5.8S-ITS区RFLP分析和优良酿酒酵母菌株选育[D].西北农林科技大学,2007.
[48]樊玺,李新榜,郭永亮.活性干酵母与葡萄酒香气[J].中外葡萄与葡萄酒,2002(5):10-11.
[2]倪学理,杨志宇,莫寅斌.自然酵母在干红葡萄酒生产中的应用研究[C].第四届国际葡萄酒与葡萄酒学术研讨会论文集.杨凌:陕西人民出版社,2005.
[3]李凤梅,谭婷婷,徐丽,等.葡萄自然发酵过程中酵母菌和细菌的筛选、鉴定及系统发育分析[J].酿酒科技,2015(3):59-63.
[4]崔艳,吕文,王伟,等.本土酿酒酵母的筛选及其低醇葡萄酒特性研究[J].食品工业科技,2011(11):152-155.
[5]王琨,张军翔,张毅,等.不同商用酵母对葡萄酒外观品质影响机理研究[J].中外葡萄与葡萄酒,2008(6):32-34.
[6]王凤梅,马利兵.非酿酒酵母在发酵过程中的代谢产物对葡萄酒质量的影响[J].中国酿造,2016,35(12):12-17.
[7]FLEET G H.Wine microbiology and biotechnology[M].Switzerland:Harwood Academic Publishers,1993:1-25.
[8]尚大鹏.葡萄酒酿造中非酿酒酵母的应用分析[J].农业与技术,2015,35(12):222.
[9]李慧,王惠玲,吴雅琨,等.天然葡萄酒酵母菌种的分离、鉴定和酿造性能评价[J].食品与发酵工业,2010(11):14-20.
[10]PRETORIUS IS.Tailoring wine yeast for the new millennium:novel approaches to the ancient art of wine making[J].Yeast,2000,16(8):675-729.
[11]BOULTON R B,SINGLETON V L,BISSON L F.Principles and practices of winemaking[M].New York:Chapman&Hall,1996.
[12]TORIJA M J,ROZES N,POBLET M,et al.Yeast population dynamics in spontaneous fermentations:comparison between different wine-producing areas over a period of three years[J].Antonie Van Leeuwenhoek,2001,79:345-352.
[13]COMBINA M,ELIA A,MERCADO L,et al.Dynamics of indigenous yeast populations during spontaneous fermentation of wines from Mendoza[J].International Journal of Food Microbiology,2005,99(3):237-243.
[14]李新菊.非酿酒酵母的筛选及多样性研究[D].石河子大学,2015.
[15]COMBINA M,ELIA A,MERCADO L,et a1.Dynamics of indigenous yeast populations during spontaneous fermentation of wines from Mendoza,Argentina[J].International Journal of Food Microbiology,2005,99(3):237-243.
[16]BISSON L F,KUNKEE R E.Microbial interactions during wine production[M].New York:McGraw-Hill,1991:39-68.
[17]SWIEGERS J H,BARTOWSKY E J,HENSCHKE P A,et al.Yeast and bacterial modulation of wine aroma and flavour[J].Australian Journal of Grape and Wine Research,2005,11(2):139-173.
[18]KUTYNA D R,VARELA C,HENSCHKE P A,et al.Microbiological approaches to lowering ethanol concentration in wine[J].Trends in Food Science&Technology,2010,21(6):293-302.
[19]LAMBRECHTS M G,PRETORIUS I S.Yeast and its importance to wine aroma:a review[J].South African Journal of Enology&Viticulture,2000(21):97-129.
[20]ROMANO P,SUZZI G,ZIRONI R,et al.Biometric study of acetoin production in Hanseniaspora guilliermondii and Kloeckera apiculata[J].Applied&Environmental Microbiology,1993,59(6):1838-1841.
[21]ERTEN H,CAMBELL I.The production of low-alcohol wines by aerobic yeasts[J].Journal of the Institute of Brewing,2001,107(4):207-215.
[22]IANA F,GIL J V,GENOVES S,et a1.Rational selection of non-Saccharomyces wine yeasts for mixed starters based on eater formation and enological traits[J].Food Microbiology,2008,25(6):778-785.
[23]LAMBRECHTS M G,PRETORIUS I S.Yeast and its importance to wine aroma:a review[J].South African Journal of Enology&Viticulture,2000(21):97-129.
[24]ROMANO P,SUZZI G,ZIRONI R,et al.Biometric study of acetoin production in Hanseniaspora guilliermondii and Kloeckera apiculata[J].Applied&Environmental Microbiology,1993,59(6):1838-1841.
[25]NIEUWOUDT H H,PRIOR B A,PRETORIUS I S,et al.Glycerol in South African table wines:an assessment of its relationship to wine quality[J].South African Journal for Enology&Viticulture,2002,23(1):22-30.
[26]杨莹,徐艳文,薛军侠,等.葡萄酒相关酵母的香气形成与香气特征[J].微生物学通报,2007a,34(4):757-759.
[27]朱一松,赵光鳌.葡萄酒风味与风味酶的研究[J].中外葡萄与葡萄酒,2002(6):6-10.
[28]VAN RENSBURG P,STIDWELL T,LAMBRECHTSMG,et al.Development and assessment of a recombinant Saccharomyces cerevisiae wine yeast producing two aromaenhancingβ-glucosidases encoded by the Saccharomycopsis fibuligera BGL1 and BGL2 genes[J].Annals of Microbiology,2005,55(1):33-42.
[29]张敏,李佳益,史学伟,等.产β-葡萄糖苷酶非酿酒酵母的筛选及酶学特性研究[J].中国酿造,2016,35(5):97-101.
[30]BELY M,STOECKLE P,MASNEUF POMAR,et al.Impact of mixed Torulaspora delbrueckii Saccharomyces cerevisiae culture on high sugar fermentation[J].International Journal of Food Microbiology,2008,122(3):312-320.
[31]FERRARO L,FATICHENTI F,CIANI M.Pilot scale vinification process using immobilized Candida stellata cells and Saccharomyces cerevisiae[J].Process Biochemistry,2000,35(10):1125-1129.
[32]孙丙升,夏广丽,张谦搏,等.利用微生物进行葡萄酒降酸的研究进展[J].中外葡萄与葡萄酒,2010(11):72-76.
[33]高年发,王淑豪,李小刚,等.酿酒酵母与粟酒裂殖酵母属间原生质体融合选育降解苹果酸强的葡萄酒酵母[J].生物工程学报,2000,16(6):718-722.
[34]THORNTON R J,RODRIGUEZ S B.Deacidification of red and white wines by a mutant of Schizosaccharomyces malidevorans under commercial winemaking conditions[J].Food Microbiology,1996,13(6):475-482.
[35]YOKOTSUKA K,OTAKY A,NAITOH A,et al.Controlled simultaneous deacidif ication and alcohol f ermentation of high-acid grape must using two immobilized yeasts,Schizosaccharomyces pombe and Saccharomyces cerevisiae[J].American Journal of Enology and Viticulture,1993,44(4):371-377.
[36]BENITO S,MORATA A,PALOMERO F,et al.Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies[J].Food Chemistry,2011,124(1):15-23.
[37]李瑞国,韩烨,周志江.葡萄酒苹果酸乳酸发酵研究进展[J].食品研究与开发,2010,31(8):228-233.
[38]李莹莹,刘叶.葡萄酒乳酸菌发酵剂研究进展[J].酿酒科技,2016(11):100-103.
[39]杨美景,陈向民,李艳,等.酵母对葡萄酒香气影响的研究进展[J].中外葡萄与葡萄酒,2009(9):73-76.
[40]ROMANO P,FIORE C,PARAGGIO M,et al.Function of yeast species and strains in wine flavour[J].International Joural of Food Microbiology.2003,86:169-180.
[41]FERNANDO VIANA,JOSE V.GIL,SALVADOR GENOVE’S,et al.Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits[J].Food Microbiology,2008,25(6):778-785.
[42]SOSA OA,DE NADRA MC,FARIAS ME.Modification by glucose of the flocculent phenotype of a Kloeckera apiculata wine strain[J].Journal of Industrial Microbiology&Biotechno,2008,35(8):851-857.
[43]韩珊珊.柠檬形克勒克酵母(Kloeckera apiculata)在葡萄酒发酵中的应用研究[D].西北农林科技大学,2008.
[44]王付转,沈微,饶志明.絮凝酿酒酵母的构建及其发酵特性[J].化工学报,2009,59(2):437-442.
[45]KAPSOPOULOU K,MOURTZINI A,ANTHOULAS M,et a1.Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae[J].World Journal of Microbiology and Blotechnology,2007,23(5):735-739.
[46]XU Y,ZHAO GA,WANG LP.Controlled formation of volatile components in cider making Saccharomyccs cerevisiae using a combination of and Hanseniaspora valbyeusis yeast species[J].Journal of lndustrial Microbiology and Biotechnology,2006,33(3):192-196.
[47]苏龙.东北产区山葡萄酒酵母5.8S-ITS区RFLP分析和优良酿酒酵母菌株选育[D].西北农林科技大学,2007.
[48]樊玺,李新榜,郭永亮.活性干酵母与葡萄酒香气[J].中外葡萄与葡萄酒,2002(5):10-11.
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