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细菌酵母注射方式对葡萄酒成分的影响

Fanny Bordet¹, Rémy Romanet², Florian Bahut¹

¹UMR PAM - Université de Bourgogne, Institut Agro Dijon, INRAE, IUVV, 2 rue Claude Ladrey, 21000 Dijon, France; Lallemand SAS, 19 rue des Briquetiers, Blagnac CEDEX, France.

|January 13, 2024

概括

酵母注射方法显著改变了葡萄酒的成分,影响了多的保存和代谢. 使用活性干酵母 (ADY) 与培养前相比,使用活性干酵母 (ADY) 时,提高了主要芳香化合物埃斯特的产生.

科学领域:

葡萄酒学葡萄酒学
微生物学微生物学
代谢学代谢学代谢学

背景情况:

酵母注射方法会影响Saccharomyces cerevisiae在酒过程中的行为.
了解这些影响对于控制葡萄酒的质量和特征至关重要.

研究的目的:

研究活干酵母 (ADY) 接种与预培养对葡萄酒成分的影响.
为了识别与每个注射方式相关的特定代谢特征.

主要方法:

使用了四种商业Saccharomyces cerevisiae菌株.
进行了非向的代谢和挥发组分析.
评估了经典的葡萄酒学参数.

主要成果:

接种模式显著改变了葡萄酒的代谢概况,独立于酵母菌株.
ADY接种与多维护有关,而培养前调节了代谢.
特别是在ADY条件下,乙产量得到了增强.

结论:

酵母制备方法从根本上重新编程了酵母新陈代谢.
接种模式对葡萄酒的挥发体和外甲基体有很大的影响.
这种重新编程会影响葡萄酒的关键感官属性.

关键词:

ADY ADY 是一个很好的节日.接种方式的注射模式.代谢过程中的代谢.文化前期的文化前期这种植物是Saccharomyces cerevisiae.挥发性挥发性挥发性

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