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在Lachancea cidri和Saccharomyces cerevisiae之间共同培养的动力学会影响发酵香味的特征
Vasni Zavaleta1,2, Diego Valderrama-Soto1,2, Luis A Saona1,2,3
1Facultad de Química y Biología, Departamento de Biología, Universidad de Santiago de Chile, Santiago, 9170022, Chile.
Current research in food science
|June 9, 2025
概括
非传统酵母Lachancea cidri在混合发酵中增强葡萄酒的香味. 它耐受恶劣的条件,并产生独特的风味化合物,为发酵饮料提供新的可能性.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 微生物学 微生物学
- 发酵科学 发酵科学
背景情况:
- 对复杂发酵饮料日益增长的需求推动了对非传统酵母的研究.
- 探索除了Saccharomyces cerevisiae之外的酵母,以获得独特的风味特征和强大的发酵.
研究的目的:
- 调查Lachancea cidri CBS2950单个和混合葡萄酒发酵的情况.
- 评估L. cidri对乙醇和抗菌剂的耐受性.
- 与S. cerevisiae相比,分析L. cidri对芳香特征和基因表达的影响.
主要方法:
- 合成葡萄酒果汁 (SWM) 的发酵使用L. cidri和S. cerevisiae.
- 单一和混合发酵,具有不同的酵母可吸收 (YAN) 含量.
- 在不同的条件下对L. cidri和S. cerevisiae的转录组分析.
- 基于芳香化合物度的感觉特征分析.
主要成果:
- L. cidri可以耐受高乙醇 (10-12%v/v) 和常见的葡萄酒抗菌剂.
- L. cidri产生了独特的芳香,特别是更高的异布坦醇和乙烯.
- L. cidri在YAN水平上表现出稳定的基因表达,与敏感的S. cerevisiae不同.
- 与L. cidri和S. cerevisiae共存的混合发酵,根据注射剂比率有不同的香味配置.
结论:
- L. cidri 显示出在混合葡萄酒发酵中使用的巨大潜力.
- 这种酵母可以塑造葡萄酒的香味,提供新的感官体验.
- L. cidri为开发复杂和芳香发酵饮料提供了强大的替代品.
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