葡萄收获时间对野生酵母生物多样性的影响及其对葡萄酒发酵的影响
Mercè Sunyer-Figueres1, Daniel Fernández-Vázquez1, Cristina Cuesta-Martí2,3
1Centre Tecnològic del Vi, Carretera de Porrera Km. 1, 43730 Falset, Spain.
Microorganisms
|December 31, 2025
概括
葡萄收获时间显著影响葡萄酵母生态和发酵. 早期的收获促进了多样化的非Saccharomyces酵母,而后来的收获则有利于Saccharomyces cerevisiae,影响葡萄酒.
科学领域:
- 葡萄酒学和葡萄种植
- 微生物学 微生物学
- 食品化学 食品化学
背景情况:
- 葡萄的成熟度会影响葡萄酒的感官特性,但在成熟期间的酵母生态学仍未得到充分研究.
- 葡萄微生物群影响发酵动力学和香味形成,影响最终的葡萄酒特性.
- 了解葡萄成熟期间酵母生物多样性的转变对于酒至关重要.
研究的目的:
- 为了研究各种成熟阶段的格雷纳什黑葡萄和卡里南葡萄中的酵母生物多样性.
- 评估收获时间对葡萄微生物群的影响及其随后对葡萄酒的影响.
- 评估分离酵母的发酵性能及其对葡萄酒成分和感觉特征的影响.
主要方法:
- 葡萄在不同成熟阶段的酵母生物多样性分析.
- 实验室和试点规模的发酵试验使用分离的酵母菌株 (纯和混合培养).
- 产生的葡萄酒的化学,芳香和感官分析.
主要成果:
- 早期收获与较高的非Saccharomyces酵母多样性相关;成熟的葡萄显示出主导的Saccharomyces cerevisiae.
- 孤立的Saccharomyces菌株表现出不同的发酵性能,影响乙醇和酸度.
- 混合培养中的非Saccharomyces酵母调节了乙醇含量和增强了芳香平衡.
- 孤立的酵母通常比商业菌株产生更高的发酵挥发性化合物.
结论:
- 葡萄收获时间是影响微生物多样性和发酵性能的关键因素.
- 优化收获日期可以通过管理酵母生态来确保葡萄酒的一致性.
- 葡萄的微生物多样性及其对发酵的影响为酒创新提供了机会.
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