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从极端的葡萄酒环境中选择非Saccharomyces酵母,用于葡萄酒的潜在用途

María Trinidad Alcalá-Jiménez¹, Juan Carlos García-García¹, Juan Carlos Mauricio¹

¹Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International, Excellence CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain.

|June 27, 2025

概括

两个非Saccharomyces酵母菌株,Hanseniaspora opuntiae和Zygosaccharomyces bailii,显示出酒的潜力. 连续注射改善了发酵和葡萄酒质量,即使没有Saccharomyces cerevisiae.

科学领域:

葡萄酒学葡萄酒学
微生物学微生物学
食品科学食品科学食品科学

背景情况:

非Saccharomyces酵母在葡萄酒发酵中起着至关重要的作用.
从极端环境中分离新型酵母菌株是酒创新的关键.
诸如β-葡萄糖酶活性和杀手表型等特征影响葡萄酒的香气和稳定性.

研究的目的:

评价汉斯尼亚斯波拉 (Hanseniaspora) opuntiae TR-5和Zygosaccharomyces bailii L-25的葡萄酒的潜力.
评估它们在单次和连续发酵中的性能.
确定它们对发酵动力学和葡萄酒质量参数的影响.

主要方法:

选156个酵母分离物从高糖度的酒和花的生物膜.
基于β-葡萄糖酶活性,杀手表型和乙醇生产的选择.
使用合成介质进行发酵试验,包括共同培养和顺序注射策略.

主要成果:

无论是H. opuntiae还是Z. bailii都实现了10%v/v的乙醇产量和4g/L的剩余糖.
顺序注射 (H. opuntiae跟着Z. bailii) 确保了完全的酒精发酵.
相比于单株发酵,顺序发酵降低了不良的乙含量.

结论:

选择的非Saccharomyces菌株具有重要的酒潜力.
使用这些菌株进行连续注射可以提高发酵的可靠性和芳香的复杂性.
这些酵母为精密酒学提供了一种新的方法,特别是在具有挑战性的酒中.

关键词:

汉斯尼亚斯波拉的反对者这种植物是Zygosaccharomyces bailii.香味增强剂香味增强剂香味增强剂杀手类型的现象类型它具有β-葡萄糖酶活性.

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