吉林农业大学学报2026，Vol.48Issue(3)：461-469,9.DOI:10.13327/j.jjlau.2026.0134
酵母菌调控山葡萄酒精发酵阶段关键香气形成研究进展
Research Progress on Regulation of Key Aromas Formation during Alcoholic Fermentation of Vitis amurensis Wine by Yeast
摘要
Abstract
Vitis amurensis is a characteristic wine-making resource in China,characterized by cold resistance,and high acidity,high anthocyanin content,and exhibits distinct grassy and smoky aro-mas.Wines brewed from it are typical representatives of Chinese characteristic wines.Aroma is a core determinant of wine quality and style,with grape variety and yeast strains playing critical roles in the formation of characteristic aromas.The widespread use of commercial yeasts has led to stylis-tic homogenization of V.amurensis wines,whereas spontaneous fermentation and the use of indig-enous yeasts can enhance aroma uniqueness and complexity.Focusing on the major aroma com-pounds in V.amurensis wine,this review systematically summarizes their types and composition,elaborates on yeast species,dynamic succession patterns of yeasts during alcoholic fermentation,and mechanisms by which yeasts regulate aroma formation.Furthermore,fermentation strategies suitable for V.amurensis wine are proposed,aiming to provide a theoretical basis for exploitation of indig-enous fermentation microbial resources,improvement of sensory quality,and optimization of fermen-tation processes for V.amurensis wine.关键词
山葡萄酒/酵母菌/香气/发酵工艺Key words
Vitis amurensis wine/yeast/aroma/fermentation process分类
农业科技引用本文复制引用
舒楠,路文鹏,许培磊,杨义明,王月,辛苇,祁玲玲..酵母菌调控山葡萄酒精发酵阶段关键香气形成研究进展[J].吉林农业大学学报,2026,48(3):461-469,9.基金项目
中国农业科学院科技创新工程项目(CAAS-ASTIP-2021-ISAPS),科技部、财政部国家科技资源共享服务平台项目(NHGRC2024-NH04) （CAAS-ASTIP-2021-ISAPS）
