| 梅鹿辄葡萄自然发酵酵母菌群研究 |
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| 引用本文： | 孙悦,宋育阳,刘延琳.梅鹿辄葡萄自然发酵酵母菌群研究[J].中国酿造,2011(9). |
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| 作者姓名： | 孙悦 宋育阳 刘延琳 |
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| 作者单位： | 1. 西北农林科技大学葡萄酒学院,陕西杨凌,712100
2. 西北农林科技大学葡萄酒学院,陕西杨凌712100;陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100 |
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| 基金项目： | 国家葡萄产业技术体系建设专项经费(nycytx-30) |
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| 摘 要： | 利用WL营养培养基对梅鹿辄葡萄自然发酵过程中分离到的98株酵母菌进行初步鉴定,进而对代表性的菌株进行5.8S rDNA-ITS区PCR产物的限制性内切酶酶切分析.结果表明,供试的98株酵母菌属于3属3个种,分别为酿酒酵母(Saccharomyces cerevisiae)、东方伊萨酵母(Issatchenkia orientalis)、克鲁维毕赤酵母(Pichia kluyver),3种酵母菌分别占分离自该葡萄品种总酵母菌株的80.61％、13.26％、6.13％.在自然发酵的初期和中期,酵母菌的比例因是否添加SO2而有所差异,但发酵末期均以S.cerevisiae为优势菌.
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| 关 键 词： | 葡萄酒 自然发酵 WL营养琼脂培养基 5.8 S rDNA-ITS |
Diversity of wine yeasts during spontaneous fermentation of Merlot |
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| SUN Yue,SONG Yuyang,LIU Yanlin.Diversity of wine yeasts during spontaneous fermentation of Merlot[J].China Brewing,2011(9). |
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| Authors: | SUN Yue SONG Yuyang LIU Yanlin |
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| Affiliation: | SUN Yue1,SONG Yuyang1,LIU Yanlin1,2(1.College of Enology,Northwest A&F University,Yangling 712100,China,2.Shaanxi Engineering Research Center for Wine and Viniculture,China) |
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| Abstract: | Ninety-eight yeasts isolated from spontaneous fermentation of Merlot were identified primarily on Wallerstein Laboratory nutrient agar(WL agar) and classified by using PCR-RFLP of 5.8S rDNA-ITS region.Three species of three genera belonging to Saccharomyces cerevisiae,Issatchenkia orientalis and Pichia kluyveri were found in these strains,with a proportion of 80.61%,13.26% and 6.13%,respectively.The proportion of yeasts in the beginning stage and middle stage varied due to the addition of SO2.However,S.cere... |
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| Keywords: | wine spontaneous fermentation Wallerstein Laboratory nutrient agar 5 8S rDNA-ITS |
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