食品与发酵工业 >

2022 , Vol. 48 >Issue 16: 284 - 290

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031716

综述与专题评论

野生酵母商业化研究的综合因素分析

  • 王春晓 ,
  • 陈玉婷 ,
  • 杨金仙 ,
  • 陈秋竹 ,
  • 韦旭卫
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  • 1(贵州大学 酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州 贵阳,550025)
    2(共青科技职业学院,江西 九江,332020)
博士,副教授(本文通信作者,E-mail:cxwang@gzu.edu.cn)

收稿日期: 2022-04-06

  修回日期: 2022-05-09

  网络出版日期: 2022-09-16

基金资助

国家自然科学基金(31801523;32160544);贵州省科技计划项目(黔科合支撑[2019]2263 号;黔科合平台人才[2018]5781号;黔科合支撑[2022]重点006号);贵州省教育厅青年科技人才成长项目(黔教合KY字[2018]120);贵州省发酵工程与白酒酿造人才基地(黔人领发[2018]3号);贵州大学引进人才科研项目(贵大人基合字[2017]44号;贵大培育[2020]50号);遵义市创新人才团队培养项目(遵义科人才[2020]9)

收起

Analysis on integrative factors related to commercialization of indigenous yeast

  • WANG Chunxiao ,
  • CHEN Yuting ,
  • YANG Jinxian ,
  • CHEN Qiuzhu ,
  • WEI Xuwei
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  • 1(Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
    2(Gongqing Institute of Science and Technology,Jiujiang 332020, China

Received date: 2022-04-06

  Revised date: 2022-05-09

  Online published: 2022-09-16

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摘要

酵母菌是葡萄酒工业生产中重要的发酵微生物,不仅直接影响葡萄酒的酒度,而且与葡萄酒的风格质量息息相关。目前全球变暖和消费者观念的转变对葡萄酒风格多样性提出了更高的要求,更多中国特色野生酵母的筛选和商业化应用将有助于中国不同产区特色优质葡萄酒的生产。该文综述了野生酵母从分离鉴定、发酵特性分析、酿造特色分析到商业化菌剂加工四个过程需分析的主要因素,为中国本土优良酵母菌的商业化应用提供理论参考。

关键词： 葡萄酒产区; 商业菌剂; 耐受性; 发酵力; 葡萄酒安全

本文引用格式

王春晓 , 陈玉婷 , 杨金仙 , 陈秋竹 , 韦旭卫 . 野生酵母商业化研究的综合因素分析[J]. 食品与发酵工业, 2022 , 48(16) : 284 -290 . DOI: 10.13995/j.cnki.11-1802/ts.031716

Abstract

Yeast is a kind of important fermentation microbe in wine industry, which not only influence the wine ethanol degree, but also closely correlate with the flavor quality of wine. Higher requirements have been posed on wine flavor diversity due to global warming and consumer concept changing. Therefore, the selection and commercialization of more indigenous yeast with Chinese characteristic will be meaningful for the production of high-quality wine with different wine region characteristics in China. This review states the main factors related with four processes including isolation and identification, fermentation ability analysis, winemaking trait analysis, and commercial yeast agent processing. It will provide theoretical references for the commercialization and application of excellent Chinese indigenous wine yeast.

Key words： wine region; commercial yeast agent type; tolerance ability; fermentation ability; wine safety

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