酿酒科技
釀酒科技
양주과기
Liquor-Making Science & Technology
2015年
11期
102-105
,共4页
姜凯凯%秦伟帅%田冬%苗丽平%赵新节
薑凱凱%秦偉帥%田鼕%苗麗平%趙新節
강개개%진위수%전동%묘려평%조신절
微生物%本土酵母%酵母资源%中国%葡萄酒
微生物%本土酵母%酵母資源%中國%葡萄酒
미생물%본토효모%효모자원%중국%포도주
microbe%indigenous yeast%yeast resources%China%wine
菌种的发酵性能对葡萄酒的香气、口感及典型性有重要影响,探明每个葡萄酒产区酵母的生物多样性,为以后产区特色酵母菌种资源选育提供必要的研究基础,具有重要意义.对中国主要葡萄酒产区酵母生物多样性研究进行了综合阐述,为中国葡萄酒酵母菌种资源库的构建提供一定的参考.
菌種的髮酵性能對葡萄酒的香氣、口感及典型性有重要影響,探明每箇葡萄酒產區酵母的生物多樣性,為以後產區特色酵母菌種資源選育提供必要的研究基礎,具有重要意義.對中國主要葡萄酒產區酵母生物多樣性研究進行瞭綜閤闡述,為中國葡萄酒酵母菌種資源庫的構建提供一定的參攷.
균충적발효성능대포도주적향기、구감급전형성유중요영향,탐명매개포도주산구효모적생물다양성,위이후산구특색효모균충자원선육제공필요적연구기출,구유중요의의.대중국주요포도주산구효모생물다양성연구진행료종합천술,위중국포도주효모균충자원고적구건제공일정적삼고.
The fermenting properties of yeast strains have important influence on wine aroma, wine taste and wine typicality. The exploration of yeast biodiversity in each grape wine-producing area is of great importance in providing characteristic yeast strains for wine-making and yeast research. In this paper, the research progress in yeast biodiversity in grape wine-producing areas in China was introduced, which could provide useful reference for the construction of Chinese wine yeast strains resource bank.
