在瓶中的第二次发酵过程中对两种花酵母的代谢表征,用于生产起泡葡萄酒
Juan Carlos García-García1, María Trinidad Alcalá-Jiménez1, Juan Carlos Mauricio1
1Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Severo Ochoa Building (C6), Campus of Rabanales, Agrifood Campus of International Excellence ceiA3, Universidad de Córdoba, Ctra. N-IV-A, Km 396, 14014 Córdoba, Spain.
International journal of molecular sciences
|November 13, 2025
概括
两种花酵母菌株被评估用于酒生产. 菌株N62的发酵速度更快,而两种菌株都产生了不同的代谢特征,为不同的泡酒特征提供了潜在的潜力.
科学领域:
- 葡萄酒学 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:
- 全球泡葡萄酒市场正在扩大,需要创新的酵母菌株来提高产品的多样性和质量.
- 花酵母是Saccharomyces cerevisiae的一种特殊类型,具有独特的特性,如耐乙醇耐受性和生物膜形成,使其适合生物老化和潜在的泡葡萄酒生产.
研究的目的:
- 用传统方法评估两种花酵母菌株 (G1和N62) 在酒生产中的有效性.
- 分析使用这些品种生产的起泡葡萄酒的代谢特征,以了解它们对独特感官特征的贡献.
主要方法:
- 从传统方法酒厂中分离出花酵母菌株G1和N62的葡萄酒.
- 用每种菌株接种基葡萄酒生产起泡葡萄酒,然后监测CO2压力和乳液的老化.
- 使用GC-MS和HPLC进行挥发性和化合物的综合代谢分析,并进行统计分析 (PCA,ANOVA,费舍尔LSD,FDR).
主要成果:
- 与G1菌株 (52天) 相比,N62菌株表现出更快的发酵动力学 (27天到3巴CO2),两者都达到类似的最终压力 (5.1-5.4巴).
- 代谢分析显示了不同的代谢特征:G1产生了更高水平的某些酒精和乙醇,而N62产生了更多的甘醇,乙烯和特定的氨基酸.
结论:
- 这两种花酵母菌株都成功完成了第二次发酵,以生产起泡葡萄酒.
- 由G1和N62菌株产生的独特的代谢概况表明它们有可能传递独特的感官特征,支持它们用于泡葡萄酒多样化.
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