山东蓬莱产区4 种酿酒葡萄自然发酵中酵母菌的多样性

doi:10.7506/spkx1002-6630-20241028-188

食品科学 ›› 2025, Vol. 46 ›› Issue (12): 127-136.doi: 10.7506/spkx1002-6630-20241028-188

山东蓬莱产区4 种酿酒葡萄自然发酵中酵母菌的多样性

陆洋洋，张熠莹，兰义宾，李进，周鹏辉，段长青，燕国梁

（1.中国农业大学食品科学与营养工程学院葡萄与葡萄酒研究中心，农业农村部葡萄酒加工重点实验室，北京 100083；2.中粮长城葡萄酒（蓬莱）有限公司，山东?烟台 265600；3.山东省酿酒葡萄与葡萄酒技术创新中心，山东?烟台 264000）

出版日期:2025-06-25 发布日期:2025-05-23
基金资助:
国家现代农业产业技术体系建设专项（CARS-29）；山东省重点研发计划（重大科技创新工程）项目（2022CXGC010605）

Yeast Diversity in Spontaneous Fermentation of Four Wine Grape Cultivars from Penglai, Shandong

LU Yangyang, ZHANG Yiying, LAN Yibin, LI Jin, ZHOU Penghui, DUAN Changqing, YAN Guoliang

(1. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. China Great Wall Wine (Penglai) Co., Ltd., Yantai 265600, China; 3. Shandong Technology Innovation Center of Wine Grape and Wine, Yantai 264000, China)

Online:2025-06-25 Published:2025-05-23

摘要/Abstract

摘要： 为挖掘山东蓬莱产区本土酵母菌资源，探究不同品种酿酒葡萄之间酵母菌多样性差异，利用WLN培养基结合26S rDNA D1/D2区序列分析法对山东蓬莱产区4 种酿酒葡萄（霞多丽、小芒森、小味儿多、马瑟兰）自然发酵过程中的酵母菌进行分离与鉴定。共分离收集到1 090 株酵母菌，分属于11 个属18 个种。小芒森具有最低的菌种多样性，红葡萄品种与白葡萄品种相比具有更高的菌种多样性。4 种酿酒葡萄在不同发酵时期的典型酵母菌组成表现出相似性和差异性：酿酒酵母（Saccharomyces cerevisiae）、葡萄汁有孢汉逊酵母（Hanseniaspora uvarum）、葡萄园有孢汉逊酵母（H. vineae）、泽普林假丝酵母（Starmerella bacillaris）为4 种酿酒葡萄共有菌种；克鲁维毕赤酵母（Pichia kluyveri）为除小芒森外其他3 个葡萄品种所共有；季也蒙有孢汉逊酵母（H. guilliermondii）为霞多丽和小味儿多共有菌种。来自不同葡萄品种的同种菌株菌落形态具有明显差异。香气方面，马瑟兰葡萄酒含有最高质量浓度的乙酸乙酯和乳酸乙酯，而小芒森葡萄酒中癸酸乙酯、丁酸乙酯和异戊醇的质量浓度最高。除了葡萄品种差异，酵母菌多样性是导致葡萄酒香气差异的重要因素之一。以上结果表明山东蓬莱产区所蕴含的酵母菌资源非常丰富并具有很高的菌种（株）多样性，本研究结果可以为筛选山东蓬莱产区特有酵母菌株以提升和塑造其独特的产品风格提供理论依据与物质基础。

关键词: 山东蓬莱产区；葡萄酒；自然发酵；酵母菌多样性；酿酒酵母；非酿酒酵母

Abstract: To investigate indigenous yeast resources and diversity in the wine producing region of Penglai, Shandong, WLN medium combined with sequencing of the D1/D2 region of the 26S rDNA was employed to isolate and identify yeasts during spontaneous fermentation of four wine grape cultivars (Chardonnay, Petit Manseng, Petit Verdot and Marselan). A total of 1 090 yeast strains, spanning 18 species across 11 genera, were isolated. Petit Manseng demonstrated the lowest yeast diversity, and red grape cultivars displayed higher yeast diversity than did white grape cultivars. The typical yeast compositions at different fermentation stages exhibited both shared and distinct characteristics among grape cultivars. Saccharomyces cerevisiae, Hanseniaspora uvarum, H. vineae, and Starmerella bacillaris were identified as being shared across all four grape cultivars. Furthermore, Pichia kluyveri was found to be prevalent among all cultivars except Petit Manseng, while H. guilliermondii was uniquely shared by Chardonnay and Petit Verdot. Different strains of the same species from different grape cultivars significantly differed in their colony morphology. In terms of aroma, Marselan wine had the highest concentrations of ethyl acetate and ethyl lactate, while Petit Manseng wine was the richest in decyl acetate, butyl acetate, and isoamyl alcohol. This suggested that, besides the inherent differences in grape cultivars, the diversity of yeast strains played a significant role in shaping the distinct aromatic profiles of wine. These results indicated that the yeast resources in the wine producing region of Penglai, Shandong were highly diverse and abundant. This study provides theoretical and practical foundations for the selection of unique yeast strains from this wine producing region to enhance and shape the distinct style of wine from Penglai, Shandong.

Key words: wine procuring region of Penglai, Shandong; wine; spontaneous fermentation; yeast diversity; Saccharomyces cerevisiae; non-Saccharomyces

中图分类号:

TS261.1

陆洋洋，张熠莹，兰义宾，李进，周鹏辉，段长青，燕国梁. 山东蓬莱产区4 种酿酒葡萄自然发酵中酵母菌的多样性[J]. 食品科学, 2025, 46(12): 127-136.

LU Yangyang, ZHANG Yiying, LAN Yibin, LI Jin, ZHOU Penghui, DUAN Changqing, YAN Guoliang. Yeast Diversity in Spontaneous Fermentation of Four Wine Grape Cultivars from Penglai, Shandong[J]. FOOD SCIENCE, 2025, 46(12): 127-136.

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山东蓬莱产区4 种酿酒葡萄自然发酵中酵母菌的多样性

Yeast Diversity in Spontaneous Fermentation of Four Wine Grape Cultivars from Penglai, Shandong

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