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花酵母在受控生物衰老过程中对挥发性和化合物的影响

Juan Carbonero-Pacheco¹, Manuel Ayllón-Gavilán¹, Inés M Santos-Dueñas²

¹Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, 14014, Cordoba, Spain.

Food microbiology

|September 7, 2024

概括

这项研究表明,特定的花酵母菌株显著改变了Fino Sherry葡萄酒.

科学领域:

葡萄酒学葡萄酒学
微生物学微生物学
食品化学食品化学

背景情况:

芬诺雪利葡萄酒的独特特征是由于在花酵母下进行生物老化而产生的.
生物膜中的Saccharomyces cerevisiae菌株是葡萄酒体感特征的关键.
传统的"criaderas和solera"系统涉及动态的老化过程.

研究的目的:

为了研究不同的花酵母菌株如何影响葡萄酒的挥发性和aminogram.
用各种酵母菌株在实验室条件下模拟生物衰老.
分析"criaderas和solera"系统不同阶段的变化.

主要方法:

植物酵母状况的实验室模拟.
使用气色谱-质谱法分析葡萄酒挥发物.
通过高性能液态染色学量化氨基酸和生物氨基的量化.

主要成果:

不同的花酵母菌株表现出不同的代谢活动,以不同的方式影响葡萄酒的组成.
某些酵母菌株根据特定的葡萄酒基因更有效.
鲜花酵母菌株,不仅仅是乳糖细菌,影响了菲诺雪利中的生物原氨基水平.

结论:

鲜花酵母菌株在调节葡萄酒的挥发性和氨基蛋白质方面发挥着重要作用.
精选的花酵母初始剂可用于控制老化过程中的生物氨基酸含量.
这项研究为通过酵母选择量身定制的Fino Sherry葡萄酒生产提供了潜力.

关键词:

生物原氨基酸是生物原氨基酸.生物衰老生物衰老鲜花酵母酵母是什么意思雪利葡萄酒的葡萄酒.

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