南方野生葡萄酵母菌资源研究进展
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摘要
在南方野生葡萄人工大面积种植及各地大力发展葡萄酒产业的基础上,该文对南方地区野生葡萄酵母菌种生境的优势、酵母菌资源研究进展及酵母菌资源开发的研究方法进行了综述,发现南方地区的野生葡萄及葡萄酒产业具有独特的发展优势,且酵母菌资源丰富,但目前对其的开发及应用的程度有限,仍有较大的研究空间。为选育出适合酿造南方野生葡萄酒的优质野生酵母菌种、生产出具有地域性特色的葡萄酒产品以及为提高品牌的知名度提供了广阔的应用前景。
On the basis of planting a large area of wild grape in the South of China and vigorously developing the wine industry,the habitat advantage of yeasts from wild grape in the South of China,the research progress of the yeast resources and the research methods of developing the yeast resources were summarized.It found that the wild grape and wine industry in the South of China had unique development advantages,and the yeasts resources were abundant,but its development and application were limited at present,there was still considerable research space.The study provided a broad application prospect for breeding high-quality wild yeast strains suitable for brewing southern wild grape wine,producing wine products with regional characteristics and improving brand awareness.
On the basis of planting a large area of wild grape in the South of China and vigorously developing the wine industry,the habitat advantage of yeasts from wild grape in the South of China,the research progress of the yeast resources and the research methods of developing the yeast resources were summarized.It found that the wild grape and wine industry in the South of China had unique development advantages,and the yeasts resources were abundant,but its development and application were limited at present,there was still considerable research space.The study provided a broad application prospect for breeding high-quality wild yeast strains suitable for brewing southern wild grape wine,producing wine products with regional characteristics and improving brand awareness.
引文
[1]李甲贵.我国葡萄酒消费者行为研究[D].杨凌:西北农林科技大学,2014.
[2]郭巍.葡萄酒促进人体健康的证据和机制[J].河南教育学院学报:自然科学版,2015,24(4):87-89.
[3]朱艳.中国葡萄酒产业竞争力及其影响因素研究[D].无锡:江南大学,2014.
[4]唐文龙.论葡萄酒高端市场的定制营销策略[J].中国酿造,2008,27(12):115-116.
[5]易新萍,许东滨,周文革.西北地区葡萄酒国家监督抽查检测结果与分析[J].中国卫生检验杂志,2010,20(4):848-849.
[6]王聪慧.中国葡萄酒现状及未来发展趋势的分析[J].市场周刊:理论研究,2013(3):47-48.
[7]康俊杰.酿酒葡萄品质监控与优质葡萄酒的酿造[D].石家庄:河北科技大学,2011.
[8]凌云.昌黎葡萄酒产区酿酒葡萄果表酵母菌的分离及发酵性能[D].杨凌:西北农林科技大学,2016.
[9]左勇,杨小龙,傅彬,等.桑椹果酒酵母GP2的发酵条件研究[J].食品研究与开发,2016,37(13):92-95.
[10]朱力,SIECZKOWSKI N,BELANCIC A,等.更完美的展现葡萄品种的个性—“品种酵母”的筛选和应用[J].中外葡萄与葡萄酒,2007(1):58-61.
[11]BRYSCHHERZBERG M,SEIL M.Yeast diversity on grapes in two German wine growing regions[J].Int J Food Microbiol,2015,214:137-144.
[12]李双石,苏宁,梁恒宇,等.蛇龙珠葡萄酵母菌种群多样性和生态分布特征[J].中国酿造,2011,30(5):20-23.
[13]王会会.烟台干红葡萄酒发酵过程酵母菌群研究[D].济南:山东轻工业学院,2011.
[14]金燕,石雪晖,熊兴耀,等.刺葡萄种质资源的研究与利用现状[J].中外葡萄与葡萄酒,2008(4):60-62.
[15]施金全,王道平,江映锦.刺葡萄新品种“惠良”的选育及配套栽培技术[J].中国南方果树,2017,46(2):169-171.
[16]陈婷,刘鑫铭,蔡盛华,等.刺葡萄种质资源研究进展[J].中国农学通报,2017(1):52-56.
[17]卢九伟.自选酵母与葡萄酒风味关系的研究[D].石家庄:河北科技大学,2012.
[18]程仕伟,韩鹏,屈慧鸽,等.烟台贵人香葡萄自然发酵醪中本土酿酒酵母的选育及酿造特性研究[J].现代食品科技,2016,32(3):170-176.
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[20]刘宁.本土酿酒酵母对葡萄酒质量的影响及优良菌株的筛选[D].杨凌:西北农林科技大学,2015.
[21]陈婷,刘鑫铭,蔡盛华,等.刺葡萄种质资源研究进展[J].中国农学通报,2017(1):52-56.
[22]周俊,石雪晖,秦丹,等.湖南刺葡萄酿酒试验研究[J].中外葡萄与葡萄酒,2008(3):14-16.
[23]覃民扬,庄席福,黄义华,等.刺葡萄酿酒试验[J].中外葡萄与葡萄酒,2007(4):56-57.
[24]张建文,王跃进,朱自果,等.中国野生华东葡萄抗霜霉病抑制消减文库构建及初步分析[J].中国农业科学,2009,42(3):960-966.
[25]文颖强.中国野生华东葡萄基因Vp ALDH2a功能分析与植物侵入后非寄主抗性研究[D].杨凌:西北农林科技大学,2011.
[26]何海旺,赵明,龙芳,等.广西桂北喀斯特地区野生毛葡萄种质资源初步评价[J].中国农学通报,2015,31(31):119-124.
[27]RENARD A,MARCO P G D,EGEA-CORTINES M,et al.Application of whole genome amplification and quantitative PCR for detection and quantification of spoilage yeasts in orange juice[J].Int J Food Microbiol,2008,126(1-2):195-201.
[28]BOVO B,ANDRIGHETTO C,CARLOT M,et al.Yeast population dynamics during pilot-scale storage of grape marcs for the production of Grappa,a traditional Italian alcoholic beverage[J].Int J Food Microbiol,2009,129(3):221-228.
[29]杨莹,管敬喜,谢林君,等.广西毛葡萄产区野生葡萄酒酵母种群分布与系统进化分析[J].南方农业学报,2016,47(7):1123-1128.
[30]杨捷.优良刺葡萄酒酵母的选育及应用研究[D].长沙:湖南农业大学,2011.
[31]王瑞琛,伍婧,刘静,等.刺葡萄酿酒酵母菌株的分离与筛选[J].保鲜与加工,2013,13(3):47-50.
[32]何志刚,李维新,梁璋成,等.优良降酸酿酒酵母的分离和鉴定[J].中国食品学报,2013,13(5):187-193.
[33]王志恒,刘雅琴,冯翠娥,等.贺兰山东麓葡萄酒产区酵母生物多样性研究进展[J].现代农业科技,2016(22):253-254,256.
[34]BORA S S,KEOT J,DAS S,et al.Metagenomics analysis of microbial communities associated with a traditional rice wine starter culture(Xapitha)of Assam,India[J].Biotech,2016,6(2):153-158.
[35]李梓.山葡萄自然发酵过程中酵母菌的分离鉴定[D].哈尔滨:东北林业大学,2009.
[36]POLIZZATTO G,BARONE E,PONTICELLO G,et al.Isolation,identification and oenological characterization of non-Saccharomyces yeasts in a Mediterranean island[J].Lett Appl Microbiol,2016,63(2):131-138.
[37]徐清萍,朱广存.野生猕猴桃果酒酵母的筛选鉴定及耐受性的研究[J].中国酿造,2011,30(7):120-123.
[38]SONG Y Y,BAI W,LIU Y L,et al.Diversity of wine related yeasts during spontaneous fermentation of Cinsault[J].J Huazhong Agr Univ,2010,29(4):513-517.
[39]申文熹,陈功,唐垚,等.不同盐质量分数泡白菜发酵过程中乳酸菌群落结构的变化[J].食品科学,2017,38(10):104-110.
[40]徐艳文,杨莹,薛军侠,等.26S r DNA-RFLP分析在非酿酒酵母菌分类研究中的应用[J].微生物学杂志,2007,27(4):23-26.
[41]LI E,LIU C,LIU Y.Evaluation of yeast diversity during wine fermentations with direct inoculation and pied de cuve method at an industrial scale[J].J Microbiol Biotechnol,2012,22(7):960-966.
[42]吕昌勇.普洱茶渥堆发酵过程中微生物宏基因组学的测定与分析[D].昆明:昆明理工大学,2013.
[43]IGNACIO B,IRATXE Z,MATTHEW P,et al.From vineyard soil to wine fermentation:microbiome approximations to explain the"terroir"concept[J].Front Microbiol,2017(8):1-12.
[44]KERGOURLAY G,TAMINIAU B,DAUBE G,et al.Metagenomic insights into the dynamics of microbial communities in food[J].Int J Food Microbiol,2015(213):31-39.
[45]STERNES P R,LEE D,KUTYNA D R,et al.A combined meta-barcoding and shotgun metagenomic analysis of spontaneous wine fermentation[J].Gigascience,2017,6(7):1-10.
[46]BOKULICH N A,THORNGATE J H,RICHARDSON P M,et al.Microbial biogeography of wine grapes is conditioned by cultivar,vintage,and climate[J].P Nat Acad Sci USA,2014,111(1):139-148.
[47]LI S S,CHAO C,ZHENG L,et al.Yeast species associated with wine grapes in China[J].Int J Food Microbiol,2010,138(1-2):85-90.
[2]郭巍.葡萄酒促进人体健康的证据和机制[J].河南教育学院学报:自然科学版,2015,24(4):87-89.
[3]朱艳.中国葡萄酒产业竞争力及其影响因素研究[D].无锡:江南大学,2014.
[4]唐文龙.论葡萄酒高端市场的定制营销策略[J].中国酿造,2008,27(12):115-116.
[5]易新萍,许东滨,周文革.西北地区葡萄酒国家监督抽查检测结果与分析[J].中国卫生检验杂志,2010,20(4):848-849.
[6]王聪慧.中国葡萄酒现状及未来发展趋势的分析[J].市场周刊:理论研究,2013(3):47-48.
[7]康俊杰.酿酒葡萄品质监控与优质葡萄酒的酿造[D].石家庄:河北科技大学,2011.
[8]凌云.昌黎葡萄酒产区酿酒葡萄果表酵母菌的分离及发酵性能[D].杨凌:西北农林科技大学,2016.
[9]左勇,杨小龙,傅彬,等.桑椹果酒酵母GP2的发酵条件研究[J].食品研究与开发,2016,37(13):92-95.
[10]朱力,SIECZKOWSKI N,BELANCIC A,等.更完美的展现葡萄品种的个性—“品种酵母”的筛选和应用[J].中外葡萄与葡萄酒,2007(1):58-61.
[11]BRYSCHHERZBERG M,SEIL M.Yeast diversity on grapes in two German wine growing regions[J].Int J Food Microbiol,2015,214:137-144.
[12]李双石,苏宁,梁恒宇,等.蛇龙珠葡萄酵母菌种群多样性和生态分布特征[J].中国酿造,2011,30(5):20-23.
[13]王会会.烟台干红葡萄酒发酵过程酵母菌群研究[D].济南:山东轻工业学院,2011.
[14]金燕,石雪晖,熊兴耀,等.刺葡萄种质资源的研究与利用现状[J].中外葡萄与葡萄酒,2008(4):60-62.
[15]施金全,王道平,江映锦.刺葡萄新品种“惠良”的选育及配套栽培技术[J].中国南方果树,2017,46(2):169-171.
[16]陈婷,刘鑫铭,蔡盛华,等.刺葡萄种质资源研究进展[J].中国农学通报,2017(1):52-56.
[17]卢九伟.自选酵母与葡萄酒风味关系的研究[D].石家庄:河北科技大学,2012.
[18]程仕伟,韩鹏,屈慧鸽,等.烟台贵人香葡萄自然发酵醪中本土酿酒酵母的选育及酿造特性研究[J].现代食品科技,2016,32(3):170-176.
[19]科学技术部中国农村技术开发中心.葡萄贮运保鲜[M].北京:农业科技出版社,2006:33-35.
[20]刘宁.本土酿酒酵母对葡萄酒质量的影响及优良菌株的筛选[D].杨凌:西北农林科技大学,2015.
[21]陈婷,刘鑫铭,蔡盛华,等.刺葡萄种质资源研究进展[J].中国农学通报,2017(1):52-56.
[22]周俊,石雪晖,秦丹,等.湖南刺葡萄酿酒试验研究[J].中外葡萄与葡萄酒,2008(3):14-16.
[23]覃民扬,庄席福,黄义华,等.刺葡萄酿酒试验[J].中外葡萄与葡萄酒,2007(4):56-57.
[24]张建文,王跃进,朱自果,等.中国野生华东葡萄抗霜霉病抑制消减文库构建及初步分析[J].中国农业科学,2009,42(3):960-966.
[25]文颖强.中国野生华东葡萄基因Vp ALDH2a功能分析与植物侵入后非寄主抗性研究[D].杨凌:西北农林科技大学,2011.
[26]何海旺,赵明,龙芳,等.广西桂北喀斯特地区野生毛葡萄种质资源初步评价[J].中国农学通报,2015,31(31):119-124.
[27]RENARD A,MARCO P G D,EGEA-CORTINES M,et al.Application of whole genome amplification and quantitative PCR for detection and quantification of spoilage yeasts in orange juice[J].Int J Food Microbiol,2008,126(1-2):195-201.
[28]BOVO B,ANDRIGHETTO C,CARLOT M,et al.Yeast population dynamics during pilot-scale storage of grape marcs for the production of Grappa,a traditional Italian alcoholic beverage[J].Int J Food Microbiol,2009,129(3):221-228.
[29]杨莹,管敬喜,谢林君,等.广西毛葡萄产区野生葡萄酒酵母种群分布与系统进化分析[J].南方农业学报,2016,47(7):1123-1128.
[30]杨捷.优良刺葡萄酒酵母的选育及应用研究[D].长沙:湖南农业大学,2011.
[31]王瑞琛,伍婧,刘静,等.刺葡萄酿酒酵母菌株的分离与筛选[J].保鲜与加工,2013,13(3):47-50.
[32]何志刚,李维新,梁璋成,等.优良降酸酿酒酵母的分离和鉴定[J].中国食品学报,2013,13(5):187-193.
[33]王志恒,刘雅琴,冯翠娥,等.贺兰山东麓葡萄酒产区酵母生物多样性研究进展[J].现代农业科技,2016(22):253-254,256.
[34]BORA S S,KEOT J,DAS S,et al.Metagenomics analysis of microbial communities associated with a traditional rice wine starter culture(Xapitha)of Assam,India[J].Biotech,2016,6(2):153-158.
[35]李梓.山葡萄自然发酵过程中酵母菌的分离鉴定[D].哈尔滨:东北林业大学,2009.
[36]POLIZZATTO G,BARONE E,PONTICELLO G,et al.Isolation,identification and oenological characterization of non-Saccharomyces yeasts in a Mediterranean island[J].Lett Appl Microbiol,2016,63(2):131-138.
[37]徐清萍,朱广存.野生猕猴桃果酒酵母的筛选鉴定及耐受性的研究[J].中国酿造,2011,30(7):120-123.
[38]SONG Y Y,BAI W,LIU Y L,et al.Diversity of wine related yeasts during spontaneous fermentation of Cinsault[J].J Huazhong Agr Univ,2010,29(4):513-517.
[39]申文熹,陈功,唐垚,等.不同盐质量分数泡白菜发酵过程中乳酸菌群落结构的变化[J].食品科学,2017,38(10):104-110.
[40]徐艳文,杨莹,薛军侠,等.26S r DNA-RFLP分析在非酿酒酵母菌分类研究中的应用[J].微生物学杂志,2007,27(4):23-26.
[41]LI E,LIU C,LIU Y.Evaluation of yeast diversity during wine fermentations with direct inoculation and pied de cuve method at an industrial scale[J].J Microbiol Biotechnol,2012,22(7):960-966.
[42]吕昌勇.普洱茶渥堆发酵过程中微生物宏基因组学的测定与分析[D].昆明:昆明理工大学,2013.
[43]IGNACIO B,IRATXE Z,MATTHEW P,et al.From vineyard soil to wine fermentation:microbiome approximations to explain the"terroir"concept[J].Front Microbiol,2017(8):1-12.
[44]KERGOURLAY G,TAMINIAU B,DAUBE G,et al.Metagenomic insights into the dynamics of microbial communities in food[J].Int J Food Microbiol,2015(213):31-39.
[45]STERNES P R,LEE D,KUTYNA D R,et al.A combined meta-barcoding and shotgun metagenomic analysis of spontaneous wine fermentation[J].Gigascience,2017,6(7):1-10.
[46]BOKULICH N A,THORNGATE J H,RICHARDSON P M,et al.Microbial biogeography of wine grapes is conditioned by cultivar,vintage,and climate[J].P Nat Acad Sci USA,2014,111(1):139-148.
[47]LI S S,CHAO C,ZHENG L,et al.Yeast species associated with wine grapes in China[J].Int J Food Microbiol,2010,138(1-2):85-90.