食品科学2026，Vol.47Issue(10)：408-419,12.DOI:10.7506/spkx1002-6630-20260104-009
杆状小星裂酵母在葡萄酒酿造中的研究进展
Research Progress on Starmerella bacillaris in Wine Fermentation
摘要
Abstract
Starmerella bacillaris(synonym Candida zemplinina)is a non-Saccharomyces yeast widely distributed in winemaking environments.In recent years,it has attracted increasing attention for its influence on multiple key wine quality attributes,including aroma and color.This yeast exhibits several distinctive physiological traits,such as acid production,fructophily,cryotolerance,and high osmotic stress tolerance.It also possesses substantial intraspecific genetic diversity,and its modulatory effects on wine quality are markedly strain-specific.This review systematically summarizes the nomenclature history,fundamental physiological characteristics,and fermentation performance of S.bacillaris,along with recent advances in mixed-culture fermentations with S.cerevisiae.In addition,future research directions for S.bacillaris are discussed.This review aims to provide a theoretical basis for the screening and evaluation of indigenous S.bacillaris strains in China and to promote their industrial application in winemaking.关键词
葡萄酒/杆状小星裂酵母/泽普林假丝酵母/非酿酒酵母/混菌发酵Key words
wine/Starmerella bacillaris/Candida zemplinina/non-Saccharomyces yeast/mixed-culture fermentation分类
轻工纺织引用本文复制引用
李蕊蕊,李婉莹,岳荣慧,钟轲,孙玉霞..杆状小星裂酵母在葡萄酒酿造中的研究进展[J].食品科学,2026,47(10):408-419,12.基金项目
国家自然科学基金青年科学基金项目(32502155) （32502155）
山东省自然科学基金资助项目(ZR2025QC351) （ZR2025QC351）
山东省农业科学院农业科技创新工程项目(CXGC2026D19) （CXGC2026D19）
山东省现代农业产业技术体系项目(SDAIT-06-14) （SDAIT-06-14）
2024年度技术创新与应用发展重点专项(鲁渝协作-技术示范)(CSTB2024TIAD-LDX0008) （鲁渝协作-技术示范）
