在全球变暖的背景下,新兴的生物技术和非热技术用于酒
Piergiorgio Comuzzo1, Juan Manuel Del Fresno2, Sabrina Voce1
1Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, Udine, Italy.
Frontiers in microbiology
|October 23, 2023
概括
全球变暖影响葡萄酒的质量. 新兴的生物技术,包括非Saccharomyces酵母和非热加工,提供解决方案来控制pH值,增强香味,改善葡萄酒的稳定性,减少对二氧化硫的需求.
科学领域:
- 葡萄酒学和葡萄种植
- 应用微生物学应用微生物学
- 食品科学 食品科学 食品科学
背景情况:
- 全球变暖给葡萄酒生产带来了挑战,包括不对称的成熟,增加的pH值,高酒精含量,以及降低新鲜度和香味.
- 传统的酒方法很难有效地解决这些气候变化引起的问题.
- 新兴生物技术为在具有挑战性的环境条件下管理葡萄酒质量提供了新的解决方案.
研究的目的:
- 探索新兴生物技术的应用,以减轻全球变暖对葡萄酒质量的负面影响.
- 研究特定非Saccharomyces酵母在pH控制,香味增强和微生物稳定方面的潜力.
- 评估生物保护策略和非热处理技术在改善葡萄酒稳定性和减少二氧化硫使用方面的有效性.
主要方法:
- 使用非Saccharomyces酵母,如Lachancea thermotolerans,Hanseniaspora spp.和Metschnikowia pulcherrima,用于有针对性的酒改进.
- 实施生物保护技术以控制氧化,抑制微生物和增强初始培养.
- 应用非热技术,如超高压均质化 (UHPH) 和脉冲光 (PL) 用于微生物无活化和酶控制.
主要成果:
- 拉坎西亚耐热植物通过乳酸生产有效降低葡萄酒的pH值,增强新鲜度和微生物稳定性.
- 汉斯尼亚斯波拉 spp. 汉斯尼亚斯波拉 spp. 和Metschnikowia pulcherrima有助于改善香味复杂性和感官配置文件.
- 生物保护和非热方法在控制氧化,抑制腐烂微生物和减少对二氧化硫 (SO2) 的需求方面显示出显著的潜力.
结论:
- 新兴的非Saccharomyces酵母和先进的加工技术是解决全球变暖挑战的宝贵工具.
- 这些生物技术方法提高了葡萄酒的质量属性,如新鲜度和香味,同时提高了微生物的稳定性.
- 这些方法的整合提供了一个可持续的战略,以减少对葡萄酒生产中二氧化硫的依赖.
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