在葡萄酒酵母中的低温发酵中不同的消耗模式Saccharomyces cerevisiae
Estéfani García-Ríos1, Judit Pardo1, Ying Su2
1Food Biotechnology Department, Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), 46980 Paterna, Valencia, Spain.
Foods (Basel, Switzerland)
|August 29, 2024
概括
低温葡萄酒发酵因含量和特定的氨基酸而得到改善. 酵母菌株的选择和营养管理是葡萄酒制造商优化发酵性能和葡萄酒质量的关键.
科学领域:
- 葡萄酒学和微生物学
- 酵母发酵研究 酵母发酵研究
背景情况:
- 低温发酵增强了葡萄酒的芳香复杂性.
- 葡萄汁中的含量显著影响葡萄酒质量和酵母性能.
研究的目的:
- 分析两个工业葡萄酵母菌株 (*Saccharomyces cerevisiae*) 的表型和发酵行为.
- 研究温度 (15°C和28°C) 和度 (60,140,300 mg N/L) 对酵母竞争力和适应性的影响.
- 确定源质量,包括特定的氨基酸在低温酵母表现中的作用.
主要方法:
- 对*Saccharomyces cerevisiae*菌株P5和P24的表型和发酵分析.
- 使用不同温度和含量的合成果汁进行受控发酵实验.
- 对酵母在不同发酵条件下的竞争力和适应性的分析.
主要成果:
- 温度和度是影响酵母菌株竞争力和低温适应性的相互关联因素.
- 最适应低温的酵母菌株在较低度下表现出较低的竞争力.
- 源的质量,特别是氨基酸如氨酸和分支链/芳香氨基酸的存在,在低温下显著影响酵母生长和发酵活动.
结论:
- 了解温度,含量和源质量之间的相互作用对于优化葡萄酒发酵至关重要.
- 特定的氨基酸可以在低温下提高酵母发酵性能,为营养补充剂提供潜力.
- 这些发现为酒师在选择酵母菌株和管理发酵条件方面提供了宝贵的见解,以提高葡萄酒质量和减少发酵问题.
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