定制酵母和细菌联盟来调节葡萄酒发酵的概况
Andrea Silva1, Braulio Esteve-Zarzoso1, Pedro García-Serrano2
1Universitat Rovira i Virgili, Dept. Bioquímica i Biotecnologia, Grup de recerca Biotecnologia Enológica, Facultat d'Enologia, C/ Marcel·lí Domingo 1, 43007 Tarragona, Spain.
Food research international (Ottawa, Ont.)
|February 28, 2026
概括
这项研究探讨了微生物联盟,用于增强芳香氨基酸衍生化合物 (AADC) 的葡萄酒生产,如醇和氧醇. 特定的酵母和细菌组合显著提高了氧醇水平,改善了葡萄酒的质量.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
背景情况:
- 葡萄酒发酵涉及复杂的微生物相互作用,产生影响葡萄酒质量的代谢物.
- 芳香氨基酸衍生化合物 (AADC) 是关键的二次代谢物,影响葡萄酒的感觉和健康特性.
- 了解酵母和乳酸细菌 (LAB) 的作用对于调节葡萄酒的代谢概况至关重要.
研究的目的:
- 选择特定的酵母和LAB菌株,以提高醇 (TyrOH) 和氧醇 (HT) 的产量.
- 设计和评估微生物联盟,以改善葡萄酒中的AADC合成.
- 研究多种发酵对葡萄酒成分和功能的影响.
主要方法:
- 选Saccharomyces cerevisiae,非Saccharomyces和LAB菌株,用于在缩合成 must中生产AADC.
- 根据选定的菌株量化TyrOH和HT的生产.
- 使用选定的酵母和LAB联盟实施和监测混合发酵策略,分析有机酸和微生物动态.
主要成果:
- 精选的S. cerevisiae,Zygosaccharomyces rouxii和Oenococcus oeni菌株显示出高的AADC生产潜力.
- 结合了S. cerevisiae Lalvin CLOS和Z. rouxii CW96的结合,产生了最高的氧铁醇度.
- 与LAB的同时注射确保了高效的坏乳酸发酵,而不会增加酸水平.
结论:
- 控制的多种发酵是一种可行的策略,可以调节葡萄酒的功能和代谢特征.
- 开发有针对性的微生物联盟可以增强葡萄酒中有益的AADC化合物的生产.
- 这种方法有可能通过微生物协同作用来提高葡萄酒的质量,稳定性和生物活性.
关键词:
酒精发酵的酒精发酵方式氧铁醇的使用方法乳酸细菌是一种乳酸细菌.低乳酸发酵 低乳酸发酵是一种微生物联盟是一个微生物联盟.这种植物是Saccharomyces cerevisiae.这种植物是Zygosaccharomyces rouxiixii.更多相关视频
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