果酒,有或没有与水果共同发酵的酒
Alejandro P Croonenberghs1, Dries Bongaerts1, Arne Bouchez1
1Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
Current opinion in biotechnology
|February 21, 2024
概括
这项研究探讨了lambic酒水果共发酵,这是一个缺乏研究的传统过程. 它提出了一个新的水果酒分类,并审查了关于lambic酒微生物学和代谢学的现有文献.
科学领域:
- 造科学 造科学
- 发酵技术的发酵技术
- 食品微生物学 食品微生物学
背景情况:
- 比利时以传统的兰比克酒而闻名,这种酒是通过自发发酵和桶中老化的方式生产的.
- 像Kriek这样的水果兰比克酒是从兰比克衍生出来的,但缺乏对共同发酵过程的专门研究.
- 市场上的竞争来自于非共发酵的,含糖的果味酒.
研究的目的:
- 引入一种新的,全面的果酒分类,区分共发酵酸品种和非共发酵甜品种.
- 介绍关于lambic酒果联合发酵的微生物学和代谢学有限的科学文献的最新综述.
- 解决了解传统水果兰比克酒生产的研究缺口.
主要方法:
- 关于兰比克酒和果酒生产现有研究的文献综述.
- 开发一种基于发酵和调味方法的果酒新分类系统.
- 综合当前关于lambic酒果联合发酵的微生物和代谢方面的知识.
主要成果:
- 一个拟议的分类系统将水果酒从酸的共发酵类型归类为甜的非共发酵类型.
- 发现显著缺乏经验研究,特别是关于lambic酒与水果的共同发酵.
- 突出了自发发酵和水果整合所固有的微生物和代谢复杂性.
结论:
- 传统的兰比克酒与水果共同发酵是一个研究不足的领域,具有历史意义.
- 拟议的分类为理解各种水果酒风格提供了一个框架.
- 进一步研究兰比克酒果共同发酵的微生物学和代谢学对于保存和创新传统造实践至关重要.
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