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首页 > 过刊浏览>2022年第49卷第5期 >1941-1954. DOI:10.13344/j.microbiol.china.210653
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耐热克鲁维酵母在葡萄酒酿造中的研究进展
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宁夏回族自治区重大研发计划(2022BBF02015)；国家自然科学基金(U21A20269,32160555)；财政部和农业农村部：国家现代农业产业技术体系(CARS-29)


Research progress of Lachancea thermotolerans in winemaking
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    摘要:

    耐热克鲁维酵母(Lachancea thermotolerans)是一种具有优良酿造学特性的非酿酒酵母(non-Saccharomyces cevevisiae)，近年来由于其对葡萄酒的发酵进程及香气、滋味等感官特性均有着重要影响而受到越来越多的关注。耐热克鲁维酵母突出的特点表现为高产乳酸、甘油、2-苯乙醇及乙酯类香气成分，低产乙醇及挥发酸类物质，并且相关研究显示不同耐热克鲁维酵母发酵对葡萄酒的影响存在明显的菌株特异性。文章围绕耐热克鲁维酵母的菌株多样性、其对葡萄酒质量的影响及在混合发酵中的应用等方面进行综述，以期为本土耐热克鲁维酵母菌株性状的筛选、产酸及产香机制的解析提供参考依据，促进我国酿酒微生物种质资源的良性发展。

    Abstract:

    Lachancea thermotolerans, a species of non-Saccharomyces yeast, has attracted increasing attention because of its excellent enological characteristics such as enhancing aroma and taste. It is characterized by high production of lactic acid, glycerol, 2-phenylethanol, and ethyl esters while low production of ethanol and volatile acids during the fermentation of wine. The available studies have proved the distinct performance among different strains of L. thermotolerans in fermentation. We reviewed the studies about the strain diversity, effect on wine quality, and application in co-fermentation of L. thermotolerans. This review provides a basis for screening the traits and exploring the mechanism of acid and aroma production of the indigenous L. thermotolerans, which will promote the sound development of microbial germplasm resources for winemaking in China.

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董琦楠,李莹,叶冬青,刘延琳. 耐热克鲁维酵母在葡萄酒酿造中的研究进展[J]. 微生物学通报, 2022, 49(5): 1941-1954

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  • 收稿日期:2021-07-19
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