食品与发酵工业 >

2021 , Vol. 47 >Issue 19: 120 - 125

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026349

生产与科研应用

河北昌黎产区干红葡萄酒发酵过程中真菌群落的研究

  • 丁建才 ,
  • 胡博然 ,
  • 林岚 ,
  • 范雪梅 ,
  • 范永峰
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  • 1(扬州大学 食品科学与工程学院,江苏 扬州,225127)
    2(贵州茅台酒厂昌黎葡萄酒业有限公司,河北 昌黎,066611)
硕士研究生(胡博然教授为通讯作者,E-mail:huboran@yzu.edu.cn)

收稿日期: 2020-12-08

  修回日期: 2021-01-11

  网络出版日期: 2021-11-04

基金资助

国家自然科学基金项目(31271857)

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Fungal communities during fermentation of dry red wine in Changli region, Hebei province

  • DING Jiancai ,
  • HU Boran ,
  • LIN Lan ,
  • FAN Xuemei ,
  • FAN Yongfeng
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  • 1(College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China)
    2(Guizhou Moutai Winery Changli Wine Industry Co.Ltd.,Changli 066611,China)

Received date: 2020-12-08

  Revised date: 2021-01-11

  Online published: 2021-11-04

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摘要

以昌黎产区蛇龙珠、赤霞珠、马瑟兰发酵前中后期的发酵醪为研究对象,采用Illunina HiSeq高通量测序平台对不同样品中的真菌ITS1—ITS2区进行测序,分析其真菌群落结构多样性。结果表明:在属水平,共鉴定出128个属,分布在汉逊酵母属、酿酒酵母属、未被鉴定的属、短梗霉属、被孢霉属等;在种水平,共鉴定出331个操作分类单元,主要为酿酒酵母(Saccharomyces cerevisiae)、葡萄汁有孢汉逊酵母(Hanseniaspora uvarum),以及少量存在的耐渗透压有孢汉逊酵母(Hanseniaspora osmophila)、葡萄园有孢汉逊酵母(Hanseniaspora vineae)、出芽短梗霉(Aureobasidium pullulans)、高山被孢霉(Mortierella alpina)、长被孢霉(Mortierella elongata)、球状小孢葡萄穗霉(Stachybotrys microspora)和普鲁蓝久浩酵母(Guehomyces pullulans)等。葡萄汁有孢汉逊酵母是3个品种葡萄酒发酵前期的优势菌种,酿酒酵母是3个品种发酵中后期的优势菌种。该研究为河北昌黎产区葡萄酒发酵特点与风味特征的形成提供了理论基础与依据。

关键词： 昌黎; 葡萄酒; 自然发酵; 真菌群落; 真菌多样性

本文引用格式

丁建才 , 胡博然 , 林岚 , 范雪梅 , 范永峰 . 河北昌黎产区干红葡萄酒发酵过程中真菌群落的研究[J]. 食品与发酵工业, 2021 , 47(19) : 120 -125 . DOI: 10.13995/j.cnki.11-1802/ts.026349

Abstract

The fungal community structure and diversity at different fermentation periods of dry red wine from Changli, Hebei province were analyzed by high-throughput sequencing of the fungal ITS1—ITS2 region on the Illunina HiSeq. The results showed that 128 genera of fungi were identified, including Hanseniaspora, Saccharomyces, Aureobasidium, Mortierella and unidentified genera. 331 OTUs were identified, Saccharomyces cerevisiae, Hanseniaspora uvarum, Hanseniaspora osmophila, and Hanseniaspora vineae with high abundance. While Aureobasidium pullulans, Mortierella alpina, Mortierella elongata, Stachybotrys microspora and Guehomyces pullulans were with low abundance. The dominant strain was Hanseniaspora sp. in the early stage of fermentation in three grape wine varieties, and later was Saccharomyces cerevisiae. This study provides theoretical basis for the formation of fermentation and flavor characteristics of dry red wine in Changli region of Hebei Province.

Key words： Changli region; dry red wine; natural fermentation; fungal community; fungal diversity

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