非酿酒酵母在葡萄酒酿造中的应用

doi:10.3864/j.issn.0578-1752.2020.19.018

Abstract

Abstract:

Non-Saccharomyces yeasts have become a hot research topic in wine microbiology recently. They were used to be considered as spoilage microbes in winemaking, but now many studies have found that non-Saccharomyces yeasts could improve wine quality by enhancing the color stability, the aroma and the taste. In this work, the recent studies on the application of non-Saccharomyces yeasts in winemaking were reviewed, including the fermentation characteristics of popular non-Saccharomyces yeasts, the role of non-Saccharomyces yeasts in modulation of wine flavor, and the interaction between yeasts during fermentation. Different non-Saccharomyces yeasts have distinctive fermentation characteristics and thus affect the wine flavor differently when they are co-inoculated with Saccharomyces cerevisiae. Selection of appropriate non-Saccharomyces yeasts based on their fermentation characteristics is critical to produce the desired wine style. Non-Saccharomyces yeasts can affect the concentrations of alcohol, glycerol, volatile aroma compounds, mannoproteins/polysaccharides, anthocyanins and other substances in wine through various metabolic pathways, which is quite different from Saccharomyces cerevisiae. In addition to the wine flavor enhancement by non-Saccharomyces yeasts, the malolactic fermentation by Schizosaccharomyces pombe and the high efficiency lactic acid production by Kluyveromyces thermotolerans should also be paid attention for their applications in wine production. This paper summarized the research progress in the application of non-Saccharomyces yeasts in winemaking, in order to evaluate the role of non-Saccharomyces in wine production and provide valuable information on inoculation strategy for co-fermentation.

Key words: non-Saccharomyces, Saccharomyces cerevisiae, co-fermentation, flavor, wine

ZHAN JiCheng,CAO MengZhu,YOU YiLin,HUANG WeiDong. Research Advance on the Application of Non-Saccharomyces in Winemaking[J].Scientia Agricultura Sinica, 2020, 53(19): 4057-4069.

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References 92

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有性型 Anamorphic	无性型 Teleomorphic	别名 Synonym
高糖固囊酵母 Citeromyces matritensis	球形假丝酵母 Candida globosa
耐热克鲁维酵母 Kluyveromyces thermotolerans		Lachancea thermotolerans
布鲁塞尔德克酵母Dekkera bruxellensis	布鲁塞尔酒香酵母Brettanomyces bruxellensis
季也蒙有孢汉逊酵母Hanseniaspora guilliermondii	蜜蜂克勒克酵母Kloeckera apis
罕见有孢汉逊酵母Hanseniaspora occidentalis	日本克勒克酵母Kloeckera javanica
嗜高压有孢汉逊酵母Hanseniaspora osmophila	皮质克勒克酵母Kloeckera cortices
葡萄汁有孢汉逊酵母Hanseniaspora uvarum	柠檬形克勒克酵母Kloeckera apiculata
葡萄酒有孢汉逊酵母Hanseniaspora vineae	非洲克勒克酵母Kloeckera Africana
美极梅奇酵母Metschnikowia pulcherrima	铁红假丝酵母Candida pulcherrima	Torulopsis pulcherrima
季也蒙毕赤酵母Pichia guilliermondii	季也蒙假丝酵母Candida guilliermondii
发酵毕赤酵母Pichia fermentans	郎比可假丝酵母Candida lambica
膜醭毕赤酵母Pichia membranifaciens	粗壮假丝酵母Candida valida
东方伊萨酵母Issatchenkia occidentalis	Candida sorbosa
陆生伊萨酵母Issatchenkia terricola		陆生毕赤酵母Pichia terricola
戴尔有孢圆酵母Torulaspora delbrueckii	软假丝酵母Candida colliculosa	Saccharomyces rosei
异常毕赤酵母Pichia anomala	菌膜假丝酵母Candida pelliculosa	异常威克汉姆酵母Wickerhamomyces anomalus/异常汉逊酵母Hansenula anomala
Candida zemplinina		Starmerella bacillaris
星型假丝酵母Candida stellata		星形球拟酵母Torulopsis stellata

Research Advance on the Application of Non-Saccharomyces in Winemaking

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