常压室温等离子体诱变选育低产挥发酸酿酒酵母
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研究报告
中国酿造
2019年第38卷第11期
总第333期
・43・
常压室温等离子体诱变选育低产挥发酸酿酒酵母
陈雪冯莉秦义叫刘延琳
(1.西北农林科技大学葡萄酒学院.陕西杨凌712100; 2.陕西省葡萄与葡萄酒工程技术研究中心，陕西杨凌712100)
摘 要:利用常压室温等离子体(ARTP)诱变技术对酿酒酵母(Saccharomyces cerevisiae)MX4进行诱变，采用平板初筛、冰酒模拟汁发
Abstract： The Saccharomyces cerevisiae NX4 was mutated by atmospheric and room temperature plasma (ARTP). The low-yield volatile acid mutant strain was screened by plate and ice wine simulated juice fermentation, and its genetic stability and tolerance were analyzed. At the same time, using the mutant strain to make ice wine, and the physical and chemical indexes, sensory quality and volatile flavor substance were analyzed. The results showed that the mutant strain T2-5 with low volatile acid yield was obtained, which had good genetic stability. Compared with the original strain NX4, the strain had higher sugar tolerance and lower alcohol tolerance, which was beneficial for application in ice wine. The volatile acid yield of ice wine brewed by the strain was decreased by 26.4%, and the sensory score was higher (77.14). The aroma intensity was decreased, but the persistence was enhanced. The ice wine had typical floral, honey aroma and tropical fruit aroma, such as peach, lemon and melon. Key words： Saccharomyces cerevisiae; volatile acid; atmospheric and room temperature plasma mutagenesis; breeding; ice wine
何娟等$13'对冰酒中 的
，为
冰酒
下
但在冰酒中 的酿酒 的
NX4相比，具有 较高(77.14 ),
关键词:酿酒酵母;挥发酸;常压等离子体诱变;选育;冰葡萄酒
中图分类号：TS26+.+
文章编号：0254-507+ (2019)11-0043-06
பைடு நூலகம்
doi:10.11882/j.issn.0254-5071.2019.11.009
引文格式:陈雪，冯莉，秦义，等•常压室温等离子体诱变选育低产挥发酸酿酒酵母[J].中国酿造,2019,3(11):43-4&
复 低产 发酸的
，并对其遗传稳定性 耐受性
析。同时利用该菌株酿造冰葡萄酒，其理 指标、感官品
发性 物
析。结果
-
低产挥发酸的
T2-5-其具有 好的遗传稳定性。与原始
高的 耐受性和 低的酒精耐受性,利于在冰酒中
利 该 酿造的冰酒挥发酸产量降低26.4%，感官评
香气浓郁度有降低,但持久性增强，具有典型的花香、蜂蜜、蜜桃、柠檬、甜瓜等热带果香气。
Mutation breeding of low-yield volatile acid Saccharomyces cerevisiae by atmospheric and room temperature plasma
CHEN Xue1, FENG Li1, QIN 丫评,LIU Yanlin®
(l.College ofEnology, Northwest A&F University, Yangling 712100, China; 2Shaanxi Engineering Research Center for Wine and Viticulture, Yangling 712100, China)
渗甘油(high osmolarity glycerol, HOG)途径,高产甘油冋。而
为
的
，多的发酸①
降低冰酒的香气，酒的量存在 影响$8'。有
，菌株、发温$9'
$10'等
影响挥发酸的
产量，但
冰酒发酸含量的影响最大[11]
,
低产 发酸的酿酒 具有
CORDENTE A G等问获得一株低产乙酸的YAP1突变菌株;
葡萄酒 发酸的
冰酒中VA含量!2.1 g/L。乙酸是葡萄酒中挥 [5],葡萄酒 具有 影响。多数
冰酒的发酸超标，影响冰酒的香气，破坏冰酒的量。
冰葡萄汁经冷冻浓缩后含糖量和含酸量高，致使在冰
酒的酿造过程中,酿酒酵母(Saccharomyces 细 cerevisiae)
缩，生和
，
具有
，在高 压 下，
高
冰葡萄酒俗称冰酒,指在气温低于-7 !条件下，葡萄 经过自然冷冻、采摘、压榨、浓缩后酿造的葡萄酒凹。其酒
色如金，具有花香、柑橘和蜂蜜等类香气，口感圆润，久有
余香但在冰酒的生产过程中存在挥发酸(volatile acid,
VA)含量高的问题，国际和加拿大的法律规范允许冰酒中 最高VA含量为1.3 g/U1'，我国国标GB/T 25504—2010《冰
中国酿造
2019年第38卷第11期
总第333期
・43・
常压室温等离子体诱变选育低产挥发酸酿酒酵母
陈雪冯莉秦义叫刘延琳
(1.西北农林科技大学葡萄酒学院.陕西杨凌712100; 2.陕西省葡萄与葡萄酒工程技术研究中心，陕西杨凌712100)
摘 要:利用常压室温等离子体(ARTP)诱变技术对酿酒酵母(Saccharomyces cerevisiae)MX4进行诱变，采用平板初筛、冰酒模拟汁发
Abstract： The Saccharomyces cerevisiae NX4 was mutated by atmospheric and room temperature plasma (ARTP). The low-yield volatile acid mutant strain was screened by plate and ice wine simulated juice fermentation, and its genetic stability and tolerance were analyzed. At the same time, using the mutant strain to make ice wine, and the physical and chemical indexes, sensory quality and volatile flavor substance were analyzed. The results showed that the mutant strain T2-5 with low volatile acid yield was obtained, which had good genetic stability. Compared with the original strain NX4, the strain had higher sugar tolerance and lower alcohol tolerance, which was beneficial for application in ice wine. The volatile acid yield of ice wine brewed by the strain was decreased by 26.4%, and the sensory score was higher (77.14). The aroma intensity was decreased, but the persistence was enhanced. The ice wine had typical floral, honey aroma and tropical fruit aroma, such as peach, lemon and melon. Key words： Saccharomyces cerevisiae; volatile acid; atmospheric and room temperature plasma mutagenesis; breeding; ice wine
何娟等$13'对冰酒中 的
，为
冰酒
下
但在冰酒中 的酿酒 的
NX4相比，具有 较高(77.14 ),
关键词:酿酒酵母;挥发酸;常压等离子体诱变;选育;冰葡萄酒
中图分类号：TS26+.+
文章编号：0254-507+ (2019)11-0043-06
பைடு நூலகம்
doi:10.11882/j.issn.0254-5071.2019.11.009
引文格式:陈雪，冯莉，秦义，等•常压室温等离子体诱变选育低产挥发酸酿酒酵母[J].中国酿造,2019,3(11):43-4&
复 低产 发酸的
，并对其遗传稳定性 耐受性
析。同时利用该菌株酿造冰葡萄酒，其理 指标、感官品
发性 物
析。结果
-
低产挥发酸的
T2-5-其具有 好的遗传稳定性。与原始
高的 耐受性和 低的酒精耐受性,利于在冰酒中
利 该 酿造的冰酒挥发酸产量降低26.4%，感官评
香气浓郁度有降低,但持久性增强，具有典型的花香、蜂蜜、蜜桃、柠檬、甜瓜等热带果香气。
Mutation breeding of low-yield volatile acid Saccharomyces cerevisiae by atmospheric and room temperature plasma
CHEN Xue1, FENG Li1, QIN 丫评,LIU Yanlin®
(l.College ofEnology, Northwest A&F University, Yangling 712100, China; 2Shaanxi Engineering Research Center for Wine and Viticulture, Yangling 712100, China)
渗甘油(high osmolarity glycerol, HOG)途径,高产甘油冋。而
为
的
，多的发酸①
降低冰酒的香气，酒的量存在 影响$8'。有
，菌株、发温$9'
$10'等
影响挥发酸的
产量，但
冰酒发酸含量的影响最大[11]
,
低产 发酸的酿酒 具有
CORDENTE A G等问获得一株低产乙酸的YAP1突变菌株;
葡萄酒 发酸的
冰酒中VA含量!2.1 g/L。乙酸是葡萄酒中挥 [5],葡萄酒 具有 影响。多数
冰酒的发酸超标，影响冰酒的香气，破坏冰酒的量。
冰葡萄汁经冷冻浓缩后含糖量和含酸量高，致使在冰
酒的酿造过程中,酿酒酵母(Saccharomyces 细 cerevisiae)
缩，生和
，
具有
，在高 压 下，
高
冰葡萄酒俗称冰酒,指在气温低于-7 !条件下，葡萄 经过自然冷冻、采摘、压榨、浓缩后酿造的葡萄酒凹。其酒
色如金，具有花香、柑橘和蜂蜜等类香气，口感圆润，久有
余香但在冰酒的生产过程中存在挥发酸(volatile acid,
VA)含量高的问题，国际和加拿大的法律规范允许冰酒中 最高VA含量为1.3 g/U1'，我国国标GB/T 25504—2010《冰