热性无活化非糖菌酵母衍生物对白酒的影响
Valentina Civa1, Francesco Maioli1, Valentina Canuti1
1Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Firenze, Italy.
Foods (Basel, Switzerland)
|August 29, 2024
概括
热不活性酵母 (TIYs) 提高白葡萄酒的质量和稳定性. 这些非Saccharomyces酵母增加了多糖,提高了蛋白质的稳定性,并通过吸附化合物来保持颜色.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
背景情况:
- 非Saccharomyces酵母正在越来越多地研究它们的酒潜力.
- 热不活化的酵母 (TIYs) 可能在酒中提供独特的好处.
- 之前的研究在类似葡萄酒的溶液中描述了TIY,但它们对实际葡萄酒的影响需要进一步调查.
研究的目的:
- 评估来自四种不同的酵母菌种的TIY对白葡萄酒质量和稳定性的影响.
- 评估TIYs对多糖度,蛋白质稳定性,颜色和挥发性成分的影响.
主要方法:
- 白葡萄酒被处理为TIYs,这些TIYs来自*Saccharomycodes ludwigii* (SL),*Metschnikowia pulcherrima* (MP),*Torulaspora delbrueckii* (TD) 和*Saccharomyces cerevisiae* (SC).
- 分析了葡萄酒的关键参数,包括多糖度,蛋白质稳定性 (热引起的雾),颜色和挥发性,并与未经处理的葡萄酒进行了比较.
主要成果:
- 用TIY处理葡萄酒导致多糖度增加,SL-TIY释放量最高.
- 所有测试的TIY通过减少热引起的雾形成,提高了蛋白质稳定性,SL-TIY特别有效.
- TIYs通过化合物吸附影响了颜色参数,可能防止色,并显著改变了葡萄酒的挥发性特征.
结论:
- 在酒中使用TIY可以提高葡萄酒的质量和稳定性.
- 特定的非Saccharomyces TIY,如SL-TIY,显示出提高葡萄酒特性的巨大潜力.
- TIY代表了酒学应用的一个有前途的工具,有助于葡萄酒的感觉和结构属性.
相关概念视频
01:23Microbial Fermentation
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:25Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
01:23Microbial Spoilage of Food
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
01:22Bioreactor Controls-III
Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
01:27Production of Alcohol
Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...