应用喇曼光谱和单细胞分析技术监测非发酵底物形成的不同高渗透压对酿酒酵母乙醇发酵的影响，及发酵过程胞内主要生物大分子的变化动态，以期从光谱学角度获知酵母细胞乙醇耐受的分子机制.结果显示，渗透压的升高明显延缓酵母细胞的生长、底物消耗和产物生成，但在2.0 mol/L山梨醇下乙醇的最终产量高于对照组.主成分分析显示，不同渗透压主要影响酵母细胞光谱的1 300～1 306和1 443 cm－1等源自脂类物质的喇曼峰，说明渗透压影响了胞内脂类物质的合成.主特征峰强度的动态变化显示，高渗透压会显著影响782、1 301、1 602和1 657 cm－1峰所表征物质的合成时间和强度，进而影响细胞的代谢方向.结果表明耐高渗菌株能适应高渗环境，调整胞内组分含量，实现高产发酵.

To comprehend the resistance mechanism of ethanol of Saccharomyces cerevisiae, Raman spectroscopy and singlecell analysis technique were used to record the Raman spectra of individual yeast cells during ethanol fermentation under different hyperosmosis caused by nonfermentable substrate,monitor the dynamic of major intracellular biomacromolecules. Increasing osmotic pressure significantly delayed the growth of yeast cells, substrate consumption and product formation, but the final ethanol production was not lower than control group even supplemented with 2.0 mol/L of sorbitol. Principal component analysis revealed that hyperosmosis mainly impact the peaks 1 300~1 306, 1 443 cm－1 and other Raman peaks derived from lipids, indicating the hyperosmosis may affect the synthesis of intracellular lipids of yeast. The intensity dynamic of Raman peaks showed that hyperosmosis impacted the synthesis period of macromolecules and the strength of peaks 782,1 301,1 602 and 1 657 cm－1 and then affected the metabolism direction of yeast cell. The results indicate that high permeabilityresistant yeast strains can adapt to hypertonic environment, adjust the content of intracellular components to achieve high yield fermentation.