摘要
葡萄酒酒精发酵后期,酿酒酵母果糖利用能力与酒精发酵中止和发酵不彻底密切相关,而且残余果糖还可能带来微生物污染和酒体失衡的危险。从酿酒酵母己糖跨膜转运、己糖胞内磷酸化及发酵条件(葡萄糖浓度、乙醇和温度)对果糖利用影响等方面的研究进展进行了综述,对筛选和构建高果糖利用优良葡萄酒酿酒酵母研究,以及生产中合理控制酒精发酵过程具有重要指导意义。
Yeasts with a high fructose consumption capability are very important for winemakers to solve problems associated with sluggish or stuck fermentations. Residual fructose at end of fermentation also can cause undesirable sweetness and risk of microbiological spoilage in wines. The fructose consumption capability is dependent on the yeast＇s genetic background and on external conditions. It was reviewed on the level of the transporters cross the cellular membrane, hexose phosphorylation, and the effects of external factors （ glucose concentration, ethanol stress, temperature and nitrogen resources availability ） . It is of significant importance in winemaking to find out and control the key factors that can have an effect on fructose utilization at end of fermentation.
出处
《生物技术通报》
CAS
CSCD
北大核心
2014年第12期29-32,共4页
Biotechnology Bulletin
基金
山西省回国留学人员科研资助项目
关键词
葡萄酒
酿酒酵母
果糖
Wine
Saccharomyces cerevisiae
Fructose
