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酵母注射对碳酸化葡萄酒细菌发育的影响葡萄酒制作

Ana Rosa Gutiérrez¹, Pilar Santamaría¹, Lucía González-Arenzana¹

¹ICVV, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca La Grajera, Ctra. LO-20- salida 13, 26071 Logroño, Spain.

Foods (Basel, Switzerland)

|July 29, 2023

概括

传统的碳化 (CM) 葡萄酒制造有微生物破坏的风险. 使用"pied de cuve"或活性干酵母 (ADY) 进行酵母注射,有效控制细菌种群并防止CM葡萄酒的腐烂.

科学领域:

葡萄酒学葡萄酒学葡萄酒学
微生物学微生物学
食品科学食品科学食品科学

背景情况:

碳化 (CM) 是一种节能,传统的酒方法.
由于其独特的工艺,CM造葡萄酒具有更高的微生物腐烂风险.
了解细菌进化对于维护CM葡萄酒质量至关重要.

研究的目的:

为了研究碳化 (CM) 酒过程中的细菌种群动态.
为了比较自发发酵与酵母注射策略的疗效.
评估"pied de cuve"和活性干酵母 (ADY) 接种对葡萄酒质量的影响.

主要方法:

测试了三种发酵条件:自发性",pied de cuve"和ADY接种.
将CM与标准消磨和粉碎 (DC) 方法进行比较.
在整个发酵过程中监测乳酸和酸细菌种群.
分析的最终葡萄酒参数:pH值和挥发性酸度.

主要成果:

非注射的CM葡萄酒显示出显著的酸细菌生长 (约. 4.3 log cfu/mL) 和高挥发性酸性 (>1.5 g/L) 的物质.
酵母注射的CM葡萄酒表现出受控的细菌种群 (约. 1.5 log cfu/mL乙酸细菌) 和较低的挥发性酸度 (0.5 g/L).
无论是"pied de cuve"还是ADY接种,都有效地防止了CM葡萄酒中的细菌腐烂.

结论:

酵母注射是减轻碳化造葡萄酒中的细菌变化的重要策略.
实施"pied de cuve"或ADY种植,确保生产高品质的CM葡萄酒.
控制酵母种群是成功和安全的CM葡萄酒生产的关键.

关键词:

乙酸细菌是一种细菌.碳酸粉碎化碳酸粉碎化乳酸细菌是一种乳酸细菌.葡萄酒葡萄酒葡萄酒葡萄酒酵母疫苗接种酵母疫苗接种

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