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生物控制在序列发酵中使用Torulaspora delbrueckii:对低硫酸盐维迪奇奥葡萄酒的新见解

Laura Canonico¹, Alice Agarbati¹, Edoardo Galli¹

¹Department of Life and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, 60131 Ancona, Italy.

Foods (Basel, Switzerland)

|August 12, 2023

概括

本地Torulaspora delbrueckii显示承诺作为一个生物控制剂对野生酵母在早期葡萄酒发酵期间. 这种酵母还可以增强葡萄酒的质量.

科学领域:

葡萄酒学和微生物学
食品科学与技术食品科学与技术

背景情况:

托鲁拉斯波拉delbrueckii因其提高葡萄酒风味和香味复杂性的潜力而引起人们的注意.
使用序列发酵来评估T.delbrueckii在酒中的影响.

研究的目的:

评估与Saccharomyces cerevisiae (DiSVA 709) 进行序列发酵的本地T. delbrueckii菌株 (DiSVA 130) 的生物控制和芳香贡献.
为了研究二氧化硫 (SO2) 对纯度和序列发酵的影响.
评估T.delbrueckii在没有添加SO2的连续发酵中的有效性.

主要方法:

使用T. delbrueckii和S. cerevisiae的选定本地菌株进行序列发酵.
添加二氧化硫和不添加二氧化硫的试验,以评估其影响.
对野生酵母生物控制作用的分析和由此产生的葡萄酒风味特征的评估.

主要成果:

本地T.delbrueckii表现出生物控制活性,在前两天内将野生酵母菌种群减少了约1个日志.
用T. delbrueckii和S. cerevisiae进行的连续发酵产生了独特的葡萄酒香味.
观察到异氨酸和乙烯酸的显著增加,导致对成熟的水果,类水果和整体平衡的积极感官评估.

结论:

本地T.delbrueckii可以在葡萄酒发酵的初始阶段作为对野生酵母的生物控制剂.
在连续发酵中使用T.delbrueckii显著提高了最终葡萄酒的芳香复杂性和感官属性.

关键词:

减少 SO2 的减少.托鲁拉斯波拉 (Torulaspora delbrueckii) 是一颗在地球上长生长的植物.生物保护生物保护葡萄酒酵母葡萄酒酵母

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