硫化氢是酵母菌在葡萄酒酿造过程中生成的、具有臭鸡蛋气味的副产物，严重破坏葡萄酒风味。对酿酒酵母进行代谢工程改造，是解决葡萄酒硫化氢产生的根本途径。本项目选用从我国野生酿酒酵母种质库中筛选的低产及高产硫化氢的菌株，利用酵母全基因组表达谱芯片和荧光实时定量PCR技术，筛选并确认硫酸盐还原途径中，与硫化氢合成相关的显著表达差异基因，进而进行表达差异基因的克隆与测序，以及通过对这些基因的诱导表达和启动子区改造，研究它们在硫化氢合成代谢中的调控作用。研究结果对深入理解酿酒酵母硫酸盐还原途径中硫化氢产生的分子机制，具有重要的科学意义，对于有效控制葡萄酒酿造过程中硫化氢产生，具有重要的实践意义。

Hydrogen sulfide is an undesirable by-product during wine fermentation produced by Saccharomyces cerevisiae, which leads to "rotten egg" flavor in wine and has seriously negative effect on the flavor and sensory quality of wine. Using the metabolic engineering methods to modify wine yeast is the ultimate way to solve the boring problem introduced by hydrogen sulfide in winemaking. This project is trying to select the key genes in the sulfate reduction pathway which can lead to the significant expression differences between low and high hydrogen sulfide producing Saccharomyces cerevisiae strains by using yeast gene expression chips and quantitive Real-Time PCR. After that, these screened genes will be cloned, sequenced and expressed to verify their functions. Gene induced expression and modification of promoters will also be carried out to find out the regulation mechanisms. The result of this study will have great interests on exploring the molecular biology mechanism of hydrogen sulfide production in Saccharomyces cerevisiae. And it also has practical significance on controlling the production of hydrogen sulfide during winemaking process effectively.