在葡萄酒自然发酵过程中，在发酵初期非酿酒酵母菌占主导地位，蛋白酶可将葡萄汁中的蛋白质水解成可溶性肽和氨基酸，利于葡萄酒的澄清和稳定，同时对陈酿期间的酵母自溶也有着重要的作用。本研究通过对新疆赤霞珠葡萄酒发酵过程中非酿酒酵母菌的筛选，得到1株产蛋白酶能力较强的菌株；紫外-微波复合诱变后，酶活力增加1.47倍；经26S rRNA 基因序列分析鉴定为葡萄汁有孢汉生酵母XYN162（H.uvarum XYN162）；酶学性质研究表明：所产蛋白酶最适pH为8.0，在pH为7.0-8.0时酶活性保持在90%以上；酶的最适作用温度为37 ℃，在35 ℃酶活力保持较好；Fe2+、Ca2+对酶有不同程度的激活作用，Mg2+、Cu2+对酶有明显的抑制作用，说明此菌株所产的蛋白酶对金属离子具有依赖性。以上数据确认该菌为产蛋白酶葡萄汁有孢汉生酵母。

Non-Saccharomyces dominated in the early stages of fermentation on the natural fermentation process. Proteins are present in varying quantities in the grape and, along with polysaccharides, are responsible for increasing must and wine turbidity. Although these proteins can be eliminated with bentonite, this nonspecific process also leads to loss of aromas and compounds that influence flavor. Protease treatment, on the other hand, specifically hydrolyzes proteins and improves the clarity and stability of the wine. The smaller, more soluble peptides and amino acids generated by this enzymatic hydrolysis are also nitrogen-containing compounds. The aim of the present work was to determine the ability of non-Saccharomyces from Cabernet Sauvignonn variety to produce proteases. A strain with good capacity of producing proteases was isolated from must. After ultraviolet-microwave compound mutation, the enzyme activity increased 1.47 times. It was identified by morphology and ITS sequence analysis. The strain was indentified as Hanseniaspora uvarum and named H.uvarum XYN162. Thereafter, the proteases produced went through enzymatic evaluation, the results showed that the optimum pH was 8.0 and the proteases activity remained more than 90% in pH 7.0-8.0; the optimum temperature was 37 ℃ and stable at 35 ℃ by the analysis of thermal stability. Moreover, metal ions has a great influence on the activity, the proteases can be activated by Fe2+ and Ca2+ and inhibited by Mg2+ and Cu2+. These results showed the strain with the potential of producing proteases possesses tremendous development value.

新疆兵团科技攻关项目（P20136500002-1146）；新疆兵团青年科技创新资金项目（DEC_PGUEIK_893341）