在Montepulciano葡萄酒中减少乙醇:Starmerella bombicola 在空气条件下在试点规模进行序列发酵
Laura Canonico1, Silvia Gattucci1, Laura Moretti1
1Department of Life and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, 60131 Ancona, Italy.
Foods (Basel, Switzerland)
|February 26, 2025
概括
使用Starmerella bombicola和Saccharomyces cerevisiae的顺序发酵使葡萄酒乙醇减少了0.80%. 这种酒策略还提高了葡萄酒的香味复杂性和体质,为应对气候变化挑战提供了有希望的解决方案.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 微生物学 微生物学
- 葡萄种植 葡萄种植 葡萄种植
背景情况:
- 由于气候变化导致葡萄酒酒精含量上升,这给葡萄酒制造带来了重大挑战.
- 使用非Saccharomyces酵母的顺序发酵是缓解高酒精含量的一种潜在策略,但需要葡萄酒厂级别的验证.
研究的目的:
- 在酒厂条件下在试点规模上评估Starmerella bombicola和Saccharomyces cerevisiae的顺序发酵.
- 为了降低乙醇含量并增强葡萄酒的芳香复杂性.
主要方法:
- 使用Starmerella bombicola,然后用Saccharomyces cerevisiae进行试验规模的顺序发酵.
- 在初始发酵阶段进行受控的通风 (20毫升/升/分钟三天).
- 分析乙醇减少,发酵性能,酵母种群和关键副产品 (糖醇,乳酸) 的形成.
主要成果:
- 顺序发酵实现了0.80% (v/v) 的乙醇减少,与纯的S. cerevisiae发酵相比.
- 透气条件不会对酵母发酵性能产生负面影响.
- 斯塔梅雷拉 (Starmerella bombicola) 的注射增加了糖醇和乳酸,对葡萄酒的结构,体型和芳香特征产生了积极的影响.
- 葡萄酒厂的条件促进了顺序发酵中的野生酵母存在.
结论:
- 顺序的Starmerella bombicola/Saccharomyces cerevisiae发酵是有效的减少乙醇含量在葡萄酒厂规模.
- 优化发酵控制是必要的,以最大限度地减少乙醇和理想的副产品形成.
- 这种方法为生产酒精含量降低和感官特征增强的葡萄酒提供了可行的策略.
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