新疆酿酒葡萄栽培气候区的酵母菌多样性研究

项目名称： 新疆酿酒葡萄栽培气候区的酵母菌多样性研究

项目编号： No.31500092

项目类型： 青年科学基金项目

立项/批准年度： 2016

项目学科： 生物科学

项目作者： 肖婧

作者单位： 石河子大学

项目金额： 21万元

中文摘要： 酵母菌对葡萄酒风味的形成有重要影响，新疆葡萄产区及葡萄酒具有鲜明的区域特色，然而，对不同栽培气候区酵母菌种类、菌群分布格局等问题尚待明晰。本项目从新疆酿酒葡萄不同气候区广泛栽培的不同品种葡萄、葡萄园土壤中分离筛选酵母菌，在传统分离鉴定的基础上，针对酵母菌ITS序列设计，通过焦磷酸测序，评估酿酒葡萄不同栽培气候区域酵母菌多样性及群落分布差异。阐明不同栽培气候区域酵母菌多样性、丰度与变量因子（无霜期、干燥度、地理格局、葡萄品种）之间的相关性。揭示酵母发育类群、功能类群变化与优质葡萄酒制品品质的相关性，为科学评价葡萄酒的生产工艺、酵母菌菌种质资源提供科学依据。

中文关键词： 酵母菌；不同栽培气候区；多样性

英文摘要： yeasts are essential for releasing wine aroma chemicals. Wine and its producing region in Xinjiang own its typical regional characteristics. However, it is still unknown how many different yeast varieties can be found in different cultivating regions and how microbes are distributed on grape skin. In present project, yeast strains can be selected and isolated from vineyard earth in different cultivating regions and climate zones. By using yeast ITS sequencing assay and pyrosequencing, the yeast species diversity and flora distributional differences on grape skin from different cultivating regions can be analyzed. The objective of present project is try to explain the correlation between yeasts diversity, abundance and variable factors(non-frost season, dryness, geography pattern).Therefore the possible correlation between yeasts class group, changes of functional groups and fine grape production can be discovered, and it will provide significant scientific proof for evaluating wine producing techniques and yeasts strain resources.

英文关键词： yeasts;idfferent cultivating regions;diversity