探索非Saccharomyces酵母,以改善果仁葡萄酒中的生物可访问性和芳香复杂性
Tainara Araujo Amorim1, Bruno Silva Dantas2, Louise Iara Gomes de Oliveira1
1Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil.
Food research international (Ottawa, Ont.)
|January 9, 2026
概括
来自巴西水果的非Saccharomyces酵母通过增加和芳香化合物来提高果仁葡萄酒的质量. 伊萨特琴基亚 (Issatchenkia terricola 129) 显示出对初始培养的发酵性能有前途.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 非Saccharomyces酵母正在越来越多地探索其提高葡萄酒质量的潜力.
- 巴西本土的水果含有独特的酵母菌株,在发酵中具有潜在的应用.
研究的目的:
- 评估使用来自巴西本土水果的Hanseniaspora opuntiae 125和Issatchenkia terricola 129,用于生产果仁葡萄酒.
- 为了描述由这些酵母发酵的果仁葡萄酒的化学特征.
主要方法:
- 果仁葡萄酒的多相化学表征,包括糖,有机酸,氨基酸,化合物和挥发性有机化合物.
- 使用非Saccharomyces酵母 (H. opuntiae 125,I. terricola 129) 和标准起始培养 (Saccharomyces cerevisiae,Lachancea thermotolerans) 的发酵试验.
主要成果:
- 非Saccharomyces菌株显著提高了特定化合物的性特征和生物可访问性 (epigallocatechin gallate, procyanidin B1).
- 确定了37种芳香活性挥发性化合物,在非Saccharomyces发酵中含有更高的乙烯和酸,有助于复杂的香味.
- I. terricola 129表现出卓越的发酵性能,实现了低剩余糖,显著的甘油生产和高的乙醇产量.
结论:
- H. opuntiae 125和I. terricola 129显示了果葡萄酒生产的技术潜力,提高了饮料的质量.
- 由于其发酵效率和理想的特性,I. terricola 129是初始培养开发的有希望的候选者.
- 建议进一步评估混合启动剂中的H. opuntiae 125.
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