美极梅奇酵母在发酵果酒中的应用研究进展

Research progress on the application of Metschnikowia pulcherrima in fermented fruit wine

中文关键词:  美极梅奇酵母  发酵  果酒质量  生理特性  发酵特性

英文关键词:Metschnikowia pulcherrima  fermentation  quality of fruit wine  physiological characteristics  fermentation characteristics

中文摘要:

      美极梅奇酵母用于果酒发酵具有降醇, 改善感官品质, 提高香气丰富度, 强化品种特色, 提升抗氧化能力等优势, 逐渐受到重视。大量研究发现美极梅奇酵母只在果酒发酵前期发挥作用, 易受到发酵条件和酿酒酵母的影响, 且具有较大菌株特异性, 导致应用范围较窄、发酵效果没有鲜明特色。为扩大美极梅奇酵母在发酵果酒中的应用范围、提高其发酵效果, 本文分析了美极梅奇酵母的生长特性、碳氮营养源利用情况、耐糖性、耐酒精度、耐SO2含量、耐药性、与酿酒酵母的联动反应、产酶特性和发酵特性, 综述了美极梅奇酵母在发酵果酒上的应用现状、改良方向, 提出可行的解决方法, 并对其在发酵果酒上的应用前景进行展望, 旨在为拓展发酵果酒的品类和提高发酵果酒的质量提供理论参考。

英文摘要:

      The use of Metschnikowia pulcherrima in fermentation of fruit wine has gradually attracted attention because of its advantages of reducing alcohol, improving sensory quality, increasing aroma richness, strengthening variety characteristics, enhancing antioxidant capacity and other advantages. However, numerous studies have found that Metschnikowia pulcherrima only plays a role in the early stages of fermentation. Metschnikowia pulcherrima is susceptible to fermentation conditions and Saccharomyces cerevisiae, and has a large strain specificity. As a result, the application range is narrow and the fermentation effect has no distinctive characteristics. In order to expand the application range of Metschnikowia pulcherrima in fermented fruit wine and improve its fermentation effects, this paper analyzed the growth characteristics, carbon and nitrogen nutrient utilization, sugar resistance, alcohol resistance, SO2 resistance, chemical resistance, linkage reaction with Saccharomyces cerevisiae, tolerance, enzyme production characteristics, and fermentation characteristics of Metschnikowia pulcherrima. This paper summarized the application status, improvement direction, and solution methods of Metschnikowia pulcherrima in fermented fruit wine, and discussed the application prospects of it in fermented fruit wine. The purpose is to provide theoretical reference for expanding the categories of fermented fruit wine and improving the quality of fermented fruit wine.