评估从中国葡萄园选的土著酵母,作为改善葡萄酒香味的潜在起始剂
Xiaoxin Ge1, Jie Wang1,2, Xiaodi Wang1
1College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
Foods (Basel, Switzerland)
|August 26, 2023
概括
探索中国本土葡萄酵母的生物多样性,发现了强大的起始文化. 这些酵母增强了葡萄酒的质量.
科学领域:
- 酒学和微生物学,专注于酵母生物多样性和葡萄酒的感官特征.
背景情况:
- 本地葡萄酒酵母提供了一种改善葡萄酒感官特征的来源.
- 了解酵母生物多样性是开发新型初始培养的关键.
研究的目的:
- 选和表征中国本土葡萄酵母分离物,以潜在地作为起始培养物使用.
- 评估酵母耐受性,酶活性和发酵性能,以提高葡萄酒的质量.
主要方法:
- 形态和分子分析确定了来自四个属的六种酵母菌种.
- 进行了耐压力测试 (乙醇,葡萄糖,SO2,pH),酶活性测试和发酵试验.
- 感官分析的重点是香味的复杂性.
主要成果:
- 已识别的物种包括 *Hanseniaspora*, *Saccharomyces*, *Rhodotorula* 和 *Metschnikowia*.
- *Saccharomyces cerevisiae* 具有较高的乙醇耐受性和独立发酵.
- *Hanseniaspora*显示出良好的酶活性和适合连续发酵.
- PCT4菌株表现出优越的芳香复杂性.
结论:
- 本地酵母选为选择新的葡萄酒开头提供了宝贵的见解.
- 酵母耐受性和酶特征对于使葡萄酒的感觉质量多样化至关重要.
- 这项研究支持在区域葡萄酒创新中使用中国本土酵母.
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