葡萄酒微生物（Wine microorganisms）.docVIP

葡萄酒微生物（Wine microorganisms） 1. introduction the current situation and development trend of wine Microbiology 2. talk about the role of wine microorganisms Second chapters 1. basic characteristics of yeasts Individuals usually exist in a single cell state; Most of them propagate by budding, and some of them can be colonized or colonized; It can ferment many kinds of saccharide; Cell walls often contain mannan; It grows in an environment with high sugar content and acidity. 2. morphology of yeasts Yeast is a unicellular fungus without flagella or movement. The main forms are spherical, oval, ovate, lemon shaped and sausage shaped. Some yeast can leave the mycelium and some produce true hyphae. Yeasts are larger than bacteria, and the size is generally (1~10) * (5~30) um. 3. cell structure of yeast: Eukaryotes have cell walls, cell membranes, cytoplasm, nuclei, vacuoles, endoplasmic reticulum, ribosomes, mitochondria, and various stores. 4. yeast breeding methods Asexual reproduction (vegetative propagation) is the main mode of reproduction for most yeasts. The budding is divided into multilateral budding and ends in budding. Fission Sexual reproduction, some yeasts can be sexually propagated in the form of the spore. There are 3 ways in which the eggs can be created: isomorphous, heteromorphic, parthenogenetic. 5. typical structure of yeast cells (fig) 6. identification methods of yeast First of all, the morphological characteristics of the yeast (cell morphology and propagation mode, whether it has true or false hyphae, and morphology, characteristics, culture characteristics) and physiological characteristics (carbohydrate fermentation) are investigated, Information on the utilization of different carbon sources and nitrogen sources, and then the yeast identification table, the yeast budding method, and then the difference between the use of sugar and nitrogen source capacity difference. 7. identify the yeast associated with wine and grape juice Cell morphology: the