在标准化葡萄酒生产条件下对Lachancea thermotolerans发酵性能进行比较研究
Javier Vicente1, Luka Vladic2,3, Eva Navascués4
1Unit of Microbiology, Genetics, Biology Faculty, Physiology and Microbiology Department, Complutense University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain.
Food chemistry: X
|February 21, 2024
概括
这项研究表明,不同的拉坎西亚耐热菌株显著影响葡萄酒的化学成分,影响乳酸,酸和挥发性化合物. 这些发现突出了除了Saccharomyces cerevisiae之外的葡萄酒发酵的菌株特定贡献.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 微生物学 微生物学
- 发酵科学 发酵科学
背景情况:
- Lachancea thermotolerans是一种非Saccharomyces酵母,具有酒的潜力.
- 了解菌株特定的行为对于优化发酵和葡萄酒质量至关重要.
- 之前的研究往往涉及混合培养或天然 must,使菌株特定分析复杂化.
研究的目的:
- 评估各种拉坎西亚耐热菌株对葡萄酒化学成分的影响.
- 在受控条件下分析L. thermotolerans在单针发酵中的作用.
- 为了首次比较所有可用的L. thermotolerans商业菌株.
主要方法:
- 使用合成葡萄末的单注射葡萄酒发酵.
- 在最终葡萄酒中分析挥发性和非挥发性化合物.
- 对抗Saccharomyces cerevisiae的L.热耐性菌株的比较.
主要成果:
- 在乳酸,酸和乙醇水平中观察到显著的菌株依赖的变化.
- L. thermotolerans菌株产生的乳酸和消耗的酸.
- 挥发性概况,包括较高的酒精和,与S. cerevisiae相比,显示出株特异性差异.
结论:
- 拉坎西亚 (Lachancea thermotolerans) 菌株表现出不同的代谢特征,影响葡萄酒的化学成分.
- 在受控的合成条件下,必须方便对L. thermotolerans菌株性能进行清晰的比较.
- 这项研究为选择L. thermotolerans菌株提供了基础数据,以实现所需的葡萄酒特性.
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