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在模型葡萄酒发酵过程中释放的酵母的表征和识别和联系李斯

A De Iseppi^1,2, G Rocca^3,4, M Marangon^1,2

¹Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy.

Journal of agricultural and food chemistry

|October 22, 2024

概括

在葡萄酒老化过程中释放的酵母在葡萄汁上迅速积累,然后稳定. 大多数丰富的,与糖解和应激反应相关,在整个老化过程中持续存在,为葡萄酒成熟提供了洞察力.

科学领域:

葡萄酒学葡萄酒学
生物化学生物化学
食品科学食品科学食品科学

背景情况:

葡萄酒的老化会释放出酵母衍生的成分,特别是.
这些酵母在葡萄酒中的特定功能在很大程度上仍未被描述.

研究的目的:

量化和识别葡萄酒在葡萄汁上老化过程中释放的.
为了了解这些的动态和起源,在180天的时间内.
探索已识别的酵母的潜在生物活性.

主要方法:

使用酒酵母菌株发酵合成果汁.
乳汁的老化时间为180天,在不同的时间点取样.
使用逆相高性能液态染色学 (RP-HPLC) 进行量化.
使用液体染色学-并联质谱法 (LC-MS/MS) 进行鉴定.

主要成果:

在前两个月内,类度显著增加,已确定超过2600个序列.
随后的四个月,度稳定,的多样性略有下降.
较长,电量较小的更容易受到酶性水解的影响.
丰富的,主要来自糖解和应激反应蛋白质,一直存在.
鉴定到的体表现出不同的*in silico*预测生物活性.

结论:

酵母在葡萄汁的早期葡萄酒老化过程中迅速积累.
随着时间的推移,形状稳定,受酶性水解的影响.
该研究确定了关键的酵母及其起源,有助于了解它们在葡萄酒老化中的作用.
已识别的具有与葡萄酒基因相关的潜在生物活性.

关键词:

抗微生物活性的抗微生物活性.自溶解是一种自溶的过程.生物活性类的生物活性.葡萄酒老化葡萄酒的老化葡萄酒阅读葡萄酒阅读葡萄酒的稳定性葡萄酒的稳定性

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