评估加拿大酵母菌株的新新的精神应用程序
R Alexander Marr1,2, P Cartes3, B Cook3
1Genome Science and Technology Graduate program, University of British Columbia.
FEMS yeast research
|January 31, 2026
概括
从加拿大葡萄园中探索各种酵母菌株可以增强威士忌的味道. 这项研究选了110个菌株,在新制造的烈酒中确定了独特的形状,这表明区域酵母选择是为了感官多样化.
科学领域:
- 发酵科学是一种发酵科学.
- 微生物学 微生物学
- 蒸饮料生产 蒸饮料生产
背景情况:
- 威士忌创新往往忽视了酵母菌株的选择,这是产品多样化的关键因素.
- 研究主要集中在原材料和成熟过程上,因此酵母的作用未被充分研究.
- 区域酵母多样性为扩展威士忌的感官特征提供了潜在的途径.
研究的目的:
- 评估各种酵母菌株在威士忌生产中的潜力.
- 评估不同酵母菌株对发酵性能和挥发性有机化合物概况的影响.
- 确定能够增强威士忌感官多样性的新型酵母菌株.
主要方法:
- 选了来自加拿大葡萄园的110种酵母菌株,以利用马尔托斯.
- 在麦芽提取物发酵中评估了29个候选菌株,在试点发酵中评估了7个菌株.
- 使用高性能液体色谱分析发酵性能,并通过气色谱-质谱分析挥发性有机化合物.
主要成果:
- 测试了七种不同的酵母菌株,包括Saccharomyces cerevisiae,Torulaspora delbrueckii和Saccharomyces uvarum.
- 除了T.delbrueckii外,所有菌株都完成了发酵;非S.cerevisiae菌株产生了更高的糖醇和有机酸.
- 挥发性有机化合物分析显示了取决于菌株的芳香特征,其中S. uvarum P01E08显示了特定和酒精的丰富.
结论:
- 区域酵母选择是多样化威士忌生产的可行策略.
- 不同的酵母菌株显著影响发酵副产品和新制造的烈酒的挥发性.
- 卵菌 (Saccharomyces uvarum) 是开发具有独特感官属性的威士忌的有希望的候选者.
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