摘要
果酒是一种经过酵母菌发酵的低度饮料酒,酵母菌的选择直接影响到所酿果酒的口感和风味。由于酵母菌的多样性及代谢特性等的差别,在果酒发酵中进行多菌种混合发酵受到越来越广泛的关注。然而,在混合发酵条件下,酵母菌之间的相互作用会影响各菌株的生长和代谢产物的产生,进而影响到酒的品质。本文概述了果酒酵母菌的种类和功能,着重论述了国内外关于环境胁迫对酵母混合发酵的影响及混合发酵时酵母菌之间相互作用的研究进展,为酵母菌混合发酵果酒提供参考,以达到提高果酒质量的目的。
Fruit wine is a yeast-fermented low alcohol beverage, whose taste and flavor are directly affected by the selection of yeasts. Due to the diversity and differential metabolic characteristics of yeasts, the fermentation of fruit wine with mixed strains has aroused widespread concern. However, the interaction of yeasts during mixed culture fermentation affects their growth and metabolite production, and further affects wine quality. In this paper, the types and functions of fruit wine yeasts are summarized. The focus is on reviewing recent advances in the effect of environmental stress on the mixed culture fermentation and the interaction of fruit wine yeasts. This article aims to provide theoretical support for mixed culture fermentation of fruit wine with yeasts so as to improve the quality of fruit wine.
作者
张文文
白梦洋
吴祖芳
翁佩芳
苗英杰
ZHANG Wenwen;BAI Mengyang;WU Zufang;WENG Peifang;MIAO Yingjie(School of Marine Sciences,Ningbo University,Ningbo 315211,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第19期252-259,共8页
Food Science
基金
国家自然科学基金面上项目(31471709)
关键词
果酒
酵母菌
混合发酵
相互影响
fruit wine
yeast
mixed culture fermentation
interaction
