对于兰比克酒生产的受控发酵的第一种方法的研究
Vanesa Postigo1,2, Margarita García1, Teresa Arroyo1
1Department of Agri-Food, Madrid Institute for Rural, Agriculture and Food Research and Development (IMIDRA), El Encín, A-2, Km 38.2, 28805 Alcalá de Henares, Spain.
Microorganisms
|July 29, 2023
概括
非Saccharomyces酵母,如Brettanomyces bruxellensis,可以创建独特的酒风格. 这项研究控制了这些酵母,Saccharomyces和乳酸细菌的发酵,减少了生产时间并提高了抗氧化能力.
科学领域:
- * 微生物学与发酵科学
- * 食品科学与技术 * 食品科学与技术
- * 造科学 造科学
背景情况:
- *非Saccharomyces酵母,特别是Brettanomyces,对于各种酒风格至关重要,包括像lambic.这样的自发发酵.
- * 传统的自发发酵时间长 (10个月至3年),限制了工业应用.
- * 控制微生物注射提供了一条加速和标准化这些复杂发酵的途径.
研究的目的:
- * 开发一种模仿自发酒生产的受控发酵过程.
- *为了减少发酵时间,使用精选的Brettanomyces,Saccharomyces和Lactobacillus菌株.
- *分析受控发酵对酒特性和质量的影响.
主要方法:
- * 在西班牙加利西亚选了八种Brettanomyces酵母菌株.
- *选择一个布雷塔诺米塞斯布鲁克塞伦斯菌株 (B6) 与Saccharomyces cerevisiae和Lactobacillus brevis共同发酵.
- * 在100毫升,1升和14升尺度下进行发酵试验,并进行顺序注射.
- *12个月的挥发性化合物,有机酸,乙醇,糖,黑激素和抗氧化能力的分析.
主要成果:
- *精选的Brettanomyces菌株给酒带来了特有的"布雷特"香气.
- * 与自发方法相比,受控的共同发酵显著减少了所需的时间.
- *成熟12个月的酒表现出平衡的风味特征和增加的抗氧化能力.
- * Brettanomyces的独立注射导致了明显的酵母特异性气味.
结论:
- * 用非Saccharomyces酵母进行受控发酵提供了一种可行的方法,可以更有效地生产复杂的酒风格.
- *Brettanomyces bruxellensis在发酵饮料中开发独特的芳香特征方面发挥着关键作用.
- *延长成熟期可以增强酒的感官质量和促进健康的特性 (抗氧化能力).
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