非酿酒酵母对有机酸含量调控机制研究进展

doi:10.13292/j.1000-4890.202505.037

生态学杂志 ›› 2025, Vol. 44 ›› Issue (5): 1711-1721.doi: 10.13292/j.1000-4890.202505.037

非酿酒酵母对有机酸含量调控机制研究进展

孙文静^1,2,李莹¹,杨慧³,苏丽³,张雪³,陈建胜⁴,张军翔^5*

（¹宁夏大学葡萄酒与园艺学院，银川 750021； ²宁夏上方生物科技有限公司，宁夏吴忠 751101； ³宁夏大学生命科学学院，银川 750021； ⁴宁夏君祥葡萄酒庄有限公司，银川 750021； ⁵葡萄与葡萄酒教育部工程研究中心，银川 750021）

出版日期:2025-06-10 发布日期:2025-05-15

Research progress on the regulation mechanism of organic acid content by non-Saccharomyces cerevisiae yeast.

SUN Wenjing^1,2, LI Ying¹, YANG Hui³, SU Li³, ZHANG Xue³, CHEN Jiansheng⁴, ZHANG Junxiang^5*

(¹College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China; ²Ningxia Top Hydrocolloids Co., Ltd., Wuzhong 751101, Ningxia, China; ³School of Life Science, Ningxia University, Yinchuan 750021, China; ⁴Chateau Junxiang Co., Ltd., Yinchuan 750021, China; ⁵Ningxia Grape and Wine Engineering Technology Center, Ningxia University, Yinchuan 750021, China).

Online:2025-06-10 Published:2025-05-15

摘要/Abstract

摘要： 非酿酒酵母以其独特的生理生化代谢途径，展现出对葡萄酒中有机酸产量和种类的调控潜力。本研究系统总结了具有调控葡萄酒酸度的非酿酒酵母种属，明确其在有机酸代谢方面的作用机制，并深入分析其在葡萄酒酿造中的实际应用。本文旨在通过对非酿酒酵母的特性和代谢途径全面系统的概述，为非酿酒酵母在调控葡萄酒酸度方面的应用提供深入且系统的参考。

关键词: 非酿酒酵母, 酸度, 调控机制, 葡萄酒酿造

Abstract: Non-Saccharomyces cerevisiae, with the unique physiological and biochemical metabolic pathways, exhibits the potential to regulate the production and types of organic acids in wine. We systematically summarized non-Saccharomyces cerevisiae species with acid regulating ability, clarified the mechanisms in organic acid metabolism, and analyzed their applications in wine making. Through a comprehensive understanding of the characteristics and metabolic pathways of these non-Saccharomyces cerevisiae yeasts, we aimed to provide in-depth and systematic references for the application of non-Saccharomyces cerevisiae yeasts in regulating wine acidity.

Key words: non-Saccharomyces cerevisiae yeast, acidity, regulatory mechanism, enology

孙文静, 李莹, 杨慧, 苏丽, 张雪, 陈建胜, 张军翔. 非酿酒酵母对有机酸含量调控机制研究进展[J]. 生态学杂志, 2025, 44(5): 1711-1721.

SUN Wenjing, LI Ying, YANG Hui, SU Li, ZHANG Xue, CHEN Jiansheng, ZHANG Junxiang. Research progress on the regulation mechanism of organic acid content by non-Saccharomyces cerevisiae yeast.[J]. Chinese Journal of Ecology, 2025, 44(5): 1711-1721.

非酿酒酵母对有机酸含量调控机制研究进展

Research progress on the regulation mechanism of organic acid content by non-Saccharomyces cerevisiae yeast.

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