王凤梅 马利兵

摘要：為了探究葡萄酒相关酵母对不同逆境的耐受性，从内蒙古西部酿酒葡萄产区分离到4株葡萄酒酵母，分别为葡萄汁有孢汉逊酵母（Hanseniaspora uvarum）、酿酒酵母（Saccharomyces cerevisiae）、东方伊萨酵母（Issatchenkia orientalis）及克鲁维毕赤酵母（Pichia kluyveri）。采用杜氏小管发酵法测试这4株酵母对不同逆境（低pH、高酒精度、高浓度SO2、高浓度葡萄糖及高浓度盐）的耐受性。结果表明，葡萄汁有孢汉逊酵母耐低pH能力、耐高SO2能力与耐高盐能力最弱；酿酒酵母耐酒精能力强，耐高糖能力最弱；东方伊萨酵母耐高盐能力弱，耐SO2能力最强；克鲁维毕赤酵母耐酒精能力与耐高盐能力最强。

关键词：葡萄酒；酵母；发酵条件；耐受性；逆境

中图分类号：TS261.1 文献标识码：A 文章编号：0439-8114（2016）05-1264-03

DOI：10.14088/j.cnki.issn0439-8114.2016.05.044

Effects of Different Stresses on the Growth Characteristics of Wine-related Yeasts

WANG Feng-mei1，MA Li-bing2

（1. Baotou Light Industry Vocational Technical College，Baotou 014030， Inner Mongolia，China；2. School of Mathematics， Physics and Biological Engineering， Inner Mongolia University of Science & Technology，Baotou 014010， Inner Mongolia，China）

Abstract：In order to test the resistance of wine-related yeasts on different types of stresses， four strains of wine-related yeasts（Hanseniaspora uvarum，Saccharomyces cerevisiae，Issatchenkia orientalis and Pichia kluyveri），isolated from wine grape producing area in the western district of Inner Mongolia， were used as materials. Durham tube fermentation were used to test their resistance on different types of stresses （low pH value，high alcohol concentration， high SO2 concentration， high glucose concentration and high salt concentration）. The results showed that Hanseniaspora uvarum had the lowest resistance on low pH value， high SO2 concentration and high salt concentration. Saccharomyces cerevisiae had high resistance on high alcohol concentration， however， had the lowest resistance on high glucose concentration. Issatchenkia orientalis had low resistance on high salt concentration， however， had the highest resistance on high SO2 concentration. Pichia kluyveri had the highest resistance on both high alcohol concentration and high salt concentration.

Key words： wine； yeast； fermentation conditions； resistence； stress

目前，中国葡萄酒生产菌种大部分依赖进口，单一酿酒酵母菌种的纯种发酵使得葡萄酒失去了其特有的香气和风味。如果用天然酿酒酵母接种发酵或者与其他非酿酒酵母菌种混合进行发酵，就可以生产出具有地区特色的葡萄酒[1，2]。非酿酒酵母在葡萄酒生产中不能完全发酵，产酒精的能力也稍差，但在葡萄酒的酒体结构、香气及地区特色等方面却能起到积极作用[3]。因此，充分利用各类酵母的特点和优势，有效控制败坏性酵母的负面影响，会使葡萄酒具有更加复杂的口感和香气，也可以改善单一菌种带来的不良影响[4，5]。本研究对内蒙古西部地区分离到的4株葡萄酒相关酵母的低pH耐受性、酒精耐受性、SO2耐受性，高糖耐受性、高盐耐受性进行研究，旨在为混合接种不同酵母的葡萄酒发酵工艺控制提供理论依据。……