梁树英，王春晓^*

（贵州大学酿酒与食品工程学院，贵州省发酵工程与生物制药重点实验室 贵州贵阳 550025）

摘要：葡萄酒相关酵母中主导酒精发酵的酵母菌为Saccharomyces（酵母属）中的Saccharomyces cerevisiae（酿酒酵母），近年来随着葡萄酒品质的多样化与特色化，研究者关注 non-Saccharomyces（非酵母属酵母）及非二倍体S. cerevisiae在葡萄酒风味复杂性形成中的作用。本研究对酵母菌不同倍性特征及交配型转换等基础理论研究成果进行了综述，重点分析了酵母菌倍性对发酵性能、耐受性及葡萄酒风味形成的影响，为基于倍性研究筛选葡萄酒酿造性能优秀的菌株提供理论研究基础。研究发现，目前主要的倍性研究针对酿酒酵母开展，但相关研究中缺乏对倍性差异影响表型如耐受性等的分子机制研究，此外，如何在发酵中有效利用非二倍体S. cerevisiae和非酵母属酵母仍依赖于未来针对这些菌株开展的基础倍性研究。

关键词：单倍体；二倍体；多倍体；酿酒酵母；非酵母属

中图分类号：TS261.11    文献标识码：A    文章编号：1674-506X（2022）01-0121-0010

Research Progress in Wine-making Characteristic of Wine-related Yeast Based on Ploidy

LIANG Shu-ying, WANG Chun-xiao*

（Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China）

Abstract：Saccharomyces cerevisiae, an important specie from the Saccharomyces genus, is the dominant yeast species for conducting alcoholic fermentation in wine-related yeasts. With the diversification and specialization of wine in recent years, researchers have focused on the role of non-Saccharomyces and non-diploid S. cerevisiae in the complexity formation of wine flavour. This study reviews the basic theoretical research results on different ploidy characteristics and mating type conversion of Saccharomyces cerevisiae, focusing on the effects of Saccharomyces cerevisiae ploidy on fermentation performance, tolerance and wine aroma formation, and providesa theoretical basis for screening strains with excellent winemaking performance based on ploidyresearch. However, the molecular mechanism in S. cerevisiae regulating the phenotypic difference such as tolerance capacity by the ploidy difference are still unclear and need deep research. It is still a question on how to effectively use the non-diploid S. cerevisiae and non-Saccharomycesin fermentation, which still rely on the basic ploidy studies of these yeast strains in the future.

Keywords：haploid；diploid; polyploid; Saccharomyces cerevisiae; non-Saccharomyces

doi：10.3969/j.issn.1674-506X.2022.01-017

收稿日期：2021-09-27

基金项目：国家自然科学基金（31801523，32160544）；贵州省科技计划项目（黔科合支撑[2019]2263号，黔科合平台人才[2018]5781号，黔科合支撑[2022]重点006号）；贵州省教育厅青年科技人才成长项目（黔教合KY字[2018]120）；贵州大学引进人才科研项目（贵大人基合字[2017]44号，贵大培育[2020]50号）

作者简介：梁树英（1996-），女，硕士研究生。研究方向：食品科学与工程。

*通信作者：王春晓（1987-），女，博士，副教授。研究方向：食品生物工程、酿酒工程。

引用格式：梁树英,王春晓.基于倍性的葡萄酒相关酵母酿造特性研究进展[J].食品与发酵科技,2022,58(1):121-130.