| 于淼,李洁,李凯,王德培.丙酮酸脱氢酶基因敲除酿酒酵母发酵低醇葡萄酒工艺条件的研究[J].井冈山大学自然版,2016,(6):36-41,47 |
| 丙酮酸脱氢酶基因敲除酿酒酵母发酵低醇葡萄酒工艺条件的研究 |
| STUDY OF FERMENTATION PROCESS CONDITIONS OF LOW–ALCOHOL WINE BY THE PYRUVATE DEHYDROGENASE GENE KNOCK-OUT MUTANT SACCHAROMYCES CEREVISIAE |
| 投稿时间：2016-07-20 修订日期：2016-09-20 |
| DOI：10.3969/j.issn.1674-8085.2016.06.009 |
| 中文关键词: 低醇葡萄酒 酵母 发酵 |
| 英文关键词: low-alcohol wine Saccharomyces cerevisiae fermentation |
| 基金项目:国家自然科学基金项目（31471725） |
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| 摘要点击次数: 1954 |
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| 中文摘要: |
| 本研究应用基因工程构建的丙酮酸脱氢酶基因敲除酿酒酵母（Y1-2）对低醇葡萄酒发酵工艺进行了研究。通过单因素实验确定了装液量、发酵时间、接种量、温度、转速、葡萄汁浓度对低醇葡萄酒发酵的影响。实验结果表明，低醇葡萄酒发酵的最佳工艺参数：葡萄汁浓度50%，发酵温度28℃，转速250 r/min，接种量5%，装液量50 mL，发酵时间60 h，过滤后置于-4℃，4 d后即可获得乙醇浓度3.7%的优质低醇葡萄酒。研究结果可为低醇葡萄酒的发酵提供理论基础和科学依据。 |
| 英文摘要: |
| In this study, it was investigated that the fermentation process conditions of low-alcohol wine by constructed pyruvate dehydrogenase gene knock-out mutant Saccharomyces cerevisiae (Y1-2). The effects of processing parameters, such as fluid volume, fermentation time, inoculation volume, temperature, rotational speed and dilution degrees on low-alcoholic wines were confirmed by single factor experiment. The results showed that the optimal fermentation conditions were:inoculation volume 5%, rotational speed 250 r/min, temperature 28℃, grape juice dilution 50%, fermentation time 60 h, optimum initial pH 6.5, volume loading 50 mL, filtration and keep it at -4℃ four days, alcohol content at 3.7% the optimized low-alcohol wine can be obtained. The results provide theoretical foundation and scientific basis for fermentation of low-alcohol wine. |
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