酿造酒中非酿酒酵母的研究进展

非酿酒酵母种类丰富,主要包括假丝酵母、有孢汉生酵母、汉生酵母、伊萨酵母、克鲁维酵母、梅氏酵母、迈耶氏酵母、毕赤酵母、红酵母、复膜孢酵母、裂殖酵母、有孢园酵母、威克氏酵母等,广泛存在于酿造原料、发酵剂及酿酒环境中,其代谢产物及分泌的酶类对酿造酒的香气、风味具有重要的影响,本文综述了近十几年来酿造酒中非酿酒酵母种类分析及群落多样性的研究方法、生长条件及其在酿造中的作用,分析了目前存在的问题,并展望了非酿酒酵母在酿造酒发酵中的应用,以期对优良非酿酒酵母菌株的筛选、特色酿造酒产品的生产提供参考。

Research Progress on the Non-Saccharomyces in the Brewing Wine Fermentation

Non - Saccharomyces contains many kinds of species such as Candida,Hanseniaspora,Hansenula,Issatchenkia, Kluyveromyces,Metschnikowia,Meyerozyma,Picha,Rhodotorula,Saccharomycopsis,Schizosaccharomyces,Torulaspora, Wickerhamomyces,and others.Non - Saccharomyces widely exists in brewing raw materials,fermentation starter and brewing environment.Its metabolites and secreting enzymes have important effects on the aroma and flavor of brewing wine.In this paper, the recent ten years research progress on the research methods,growth conditions and functions of non - Saccharomyces in brewing wine were reviewed.In addition,the current problems on non-Saccharomyces research were analyzed and the prospects on its application in brewing wine fermentation were put forward.The paper will provide a reference for the screening of excellent non-Saccharomyces strains and the production of brewing wines with distinguishing feature.