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美极梅奇酵母的代谢特性及其在葡萄酒生产中的应用前景

  • 孙玉霞 ,
  • 赵新节
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  • 1(山东省农业科学院农产品研究所,山东省农产品精深加工技术重点实验室,农业部新食品资源加工重点实验室,山东 济南,250100)
    2(齐鲁工业大学(山东省科学院) 生物工程学院,山东 济南,250353)
硕士,研究员(赵新节教授为通讯作者,E-mail:zxj@qlu.edu.cn)

收稿日期: 2020-08-06

  修回日期: 2020-09-28

  网络出版日期: 2021-03-16

基金资助

山东省现代农业产业技术体系果品加工创新团队(SDAIT-06-14);山东省泰山学者工程专项

Metabolic characteristics of Metschnikowia pulcherrima and its application in wine production

  • SUN Yuxia ,
  • ZHAO Xinjie
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  • 1(Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministryof Agriculture/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China)
    2(School of Bioengineering, Qilu University of Technology(Shandong Academy of Sciences), Jinan 250353, China)

Received date: 2020-08-06

  Revised date: 2020-09-28

  Online published: 2021-03-16

摘要

美极梅奇酵母是一种在成熟葡萄浆果表面和葡萄酒发酵初级阶段普遍存在的非酵母属酵母。该文从该酵母与葡萄酒相关环境的适应性、产酶特性、抗菌特性,及其对酒精发酵、葡萄酒成分、风味品质与色泽稳定性等方面的影响进行了论述,以期为美极梅奇酵母在葡萄酒生产中的合理应用提供参考。美极梅奇酵母在降低葡萄酒酒精含量、增加甘油含量、增强品种香气、提高感官品质、促进红葡萄酒色泽稳定等方面具有良好的潜质,但这些特性也存在着较大的菌株差异性。

本文引用格式

孙玉霞 , 赵新节 . 美极梅奇酵母的代谢特性及其在葡萄酒生产中的应用前景[J]. 食品与发酵工业, 2021 , 47(4) : 305 -311 . DOI: 10.13995/j.cnki.11-1802/ts.025251

Abstract

Metschnikowia pulcherrima is a kind of non-Saccharomyces yeast commonly found on the surface of ripe grape berries and in the initial stage of fermentation. In this paper, the enzymatic properties, antimicrobial properties of M. pulcherrima, and its adaptability related to wine production environment, as well as the effects of the yeast on alcohol fermentation, wine composition, flavor quality and color stability were discussed, to provide references for its rational application in wine production. M. pulcherrima has good potential for reducing alcohol content, increasing glycerol content, enhancing varietal aroma, improving sensory quality, and promoting color stability of red wines, but there is also a significant difference of strains in these properties.

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