JIANG Kaikai,QIN Weishuai,TIAN Dong,et al.Research Progress in Breeding Fruity Type Wine Yeast[J].Northern Horticulture,2015,39(23):185-188.[doi:10.11937/bfyy.201523051]
果香型葡萄酒酵母菌种选育的研究进展
- Title:
- Research Progress in Breeding Fruity Type Wine Yeast
- Keywords:
- esters; wine aroma; fruity type wine yeast; genetic engineering
- 文献标志码:
- A
- 摘要:
- 酯类是影响葡萄酒香气的主要成分，使用果香型葡萄酒酵母能够酿造酯类含量相对较高的葡萄酒，提升葡萄酒的香气质量。因此，选育果香型葡萄酒酵母具有重要意义。现通过5种不同的育种技术，尤其是基因工程育种方面，对国内外果香型酵母的选育进行了综述，以期对未来果香型葡萄酒酵母的选育提供理论参考。
- Abstract:
- Esters were main components influencing wine aroma，ester content was relatively high in wine by using fruity type yeast，improving the aroma quality of wine.Therefore，it is important to breed fruity type wine yeast.In this paper，5 different breeding techniques，especially the genetic engineering breeding，were overviewed about breeding of fruity type yeast domestic and abroad，this paper provided reference for breeding fruit type wine yeast in the future.
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备注/Memo
第一作者简介：姜凯凯（1989-），男，硕士研究生，研究方向为现代酿酒技术。E-mail：jiangkaikai1011@163.com.责任作者：赵新节（1962-），男，博士，教授，硕士生导师，研究方向为葡萄与葡萄酒。E-mail：zxj@qlu.edu.cn.基金项目：山东省现代农业产业技术体系创新团队资助项目（SDAIT-03021-12）。