新疆酿酒葡萄栽培气候区的酵母菌多样性研究

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.

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。

新疆幅员辽阔，气候独特，是中国重要的葡萄酒产区之一。葡萄酒的品质受到葡萄品种、年份、气候、微生物、酿酒工艺等多种因素的影响，其中酿酒葡萄表皮本土微生物菌群对葡萄的健康与葡萄酒的区域特色尤为重要。研究表明，酿酒葡萄表皮本土微生物菌群可能会受到不同气候格局、栽培模式、葡萄品种的影响。因此，本研究从新疆6个葡萄酒产区收集了80例酿酒葡萄样品，采用可培养和非可培养两种方法，研究了葡萄表皮细菌和真菌的菌群结构，阐明了不同栽培气候区环境因子、气候条件、葡萄品种与葡萄表皮微生物群落结构之间的关联性，能够为科学评价葡萄的健康与葡萄酒的区域特色、微生物菌种质资源提供科学依据。