Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation
Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation
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DOI：
10.1023/b:anto.0000020284.05802.d7
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发表时间：
2004-02-01
影响因子：
2.6
通讯作者：
Martini, A
中科院分区：
文献类型：
--
作者：
Ciani, M;Mannazzu, I;Martini, A
在一家历史悠久的工业酿酒厂中，通过两种不同的方法对负责自发葡萄汁发酵的酿酒酵母菌株的起源进行了研究。首先，对从 Grechetto 葡萄酒生产周期的不同地点和不同阶段分离的 58 种酿酒酵母菌株生产的葡萄酒的分析谱中的 7 个选定成分进行了主成分分析。其次，相同的酿酒酵母分离株通过 delta 引物进行 PCR 指纹分析。两种方法获得的结果明确地表明，在真实的酿酒条件下，定殖在酒厂表面的酿酒酵母菌株是进行天然葡萄汁发酵的菌株。
The origin of the Saccharomyces cerevisiae strains that are responsible for spontaneous grape must fermentation was investigated in a long-established industrial winery by means of two different approaches. First, seven selected components of the analytical profiles of the wines produced by 58 strains of S. cerevisiae isolated from different sites and phases of the production cycle of a Grechetto wine were subjected to Principal Components Analysis. Secondly, the same S. cerevisiae isolates underwent PCR fingerprinting by means of delta primers. The results obtained by both methods demonstrate unequivocally that under real vinification conditions, the S. cerevisiae strains colonising the winery surfaces are the ones that carry out the natural must fermentation.