白葡萄酒果汁的应用是为了促进乳酸细菌的生长和葡萄酒中乳酸的发酵
Aitor Balmaseda1, Cécile Miot-Sertier2, Georgia Lytra2
1Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, F-33882 Villenave d'Ornon, France; Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Enològica, C/ Marcel⋅lí Domingo 1, 43007 Tarragona, Catalonia, Spain.
International journal of food microbiology
|January 26, 2024
概括
白葡萄酒可以刺激葡萄酒乳酸细菌 (LAB) 的生长,并加快红葡萄酒的乳酸不良发酵 (MLF). 这种可持续的方法可以回收葡萄酒的副产品,而不损害葡萄酒的质量或促进腐败.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 微生物学 微生物学
- 可持续的葡萄酒制作 可持续的葡萄酒制作
背景情况:
- 葡萄酒生产产生大量的副产品,如葡萄酒渣.
- 葡萄酒含有丰富的营养素,有利于微生物生长.
- 有效利用葡萄酒副产品对于葡萄酒行业的生态转型至关重要.
研究的目的:
- 研究白葡萄酒渣作为葡萄酒乳酸细菌 (LAB) 的兴奋剂的潜力.
- 评估葡萄酒果汁对由Oenococcus oeni.驱动的乳发酵 (MLF) 的影响.
- 探索葡萄酒制造应用的葡萄酒副产品的回收利用.
主要方法:
- 白葡萄酒被冷干燥,并以不同度添加到红葡萄酒中.
- 不同的Oenococcus oeni菌株被用于各种初始种群.
- 监测了LAB的生长和MLF的持续时间.
- 分析了葡萄酒的化学成分和腐烂微生物的存在.
主要成果:
- 葡萄汁显著提高了LAB的增长.
- 乳发酵 (MLF) 的持续时间缩短了.
- 葡萄酒不会对葡萄酒的化学成分或质量产生负面影响.
- 没有观察到像Brettanomyces bruxellensis这样的腐烂微生物的促进.
结论:
- 回收的白葡萄酒渣可以有效地用于促进红葡萄酒中的MLF.
- 这项研究提出了葡萄酒副产品的可行回收策略,创造了新的酒产品.
- 利用葡萄酒渣提供了一种可持续的方法来增强酒过程.
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