葡萄酒酿酒酵母果糖利用影响因素研析进展.pdfVIP

生物技术通报 ·综述与专论· BIOTECHNOLOGY BULLETIN 年第 期 2014 12 葡萄酒酿酒酵母果糖利用影响因素的研究进展 赵文英  贾万利  （中北大学化工与环境学院，太原 030051） 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。 关键词 ： 葡萄酒 酿酒酵母 果糖 DOI ：10.13560/ki.biotech.bull.1985.2014.12.005 Advance Research on Factors of Fructose Utilization in the Wine Yeast Saccharomyces cerevisiae Zhao Wenying Jia Wanli （School of Chemical and Environmental Engineering North Central University Shanxi ，Taiyuan 030051 ） Abstract: 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. Key words: Wine Saccharomyces cerevisiae Fructose 酿酒酵母（Saccharomyces cerevisiae ）常常被筛 于果糖不能被有效利用而残留在葡萄酒中，一方面 选作为葡萄酒酒精发酵菌种 ［1］ 果糖甜度高，会造成葡萄酒口感失衡 ；另一方面， 。葡萄浆汁中葡萄糖 和果糖含量基本相等，但在酒精发酵过程中，酿酒