Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production.
Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production.
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DOI：
10.3390/molecules20069510
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发表时间：
2015-05-26
期刊：
影响因子：
--
通讯作者：
Benito S
中科院分区：
文献类型：
--
作者：
Benito Á;Calderón F;Palomero F;Benito S
市场上销售的大多数红葡萄酒都使用苹果酸-乳酸发酵过程，以确保从微生物角度来看的稳定性。在第二次发酵中，苹果酸在受控的设置下转化为l-乳酸。然而，这一过程并非没有可能的附带影响，在某些情况下会产生异味，葡萄酒质量损失和人类健康问题。在西班牙南部等温暖的葡萄种植区，由于葡萄汁pH值高，苹果酸-乳酸发酵过程中出现偏差的风险增加。这有助于生产具有高挥发性酸度和生物胺值的葡萄酒。该手稿开发了一种新的红葡萄酒酿造方法，包括结合使用两种非酵母菌株作为传统苹果酸-乳酸发酵的替代品。在该方法中，苹果酸被粟酒裂殖酵母完全消耗，从而达到微生物稳定的目的，而耐热拉茜丝菌产生乳酸，以便不降低甚至增加由低酸度必须生产的葡萄酒的酸度。该技术降低了在温暖地区进行苹果酸-乳酸发酵工艺的固有风险。其结果是更多的果味葡萄酒，含有更少的乙酸和生物胺比传统的控制，经历了经典的苹果酸-乳酸发酵。
Most red wines commercialized in the market use the malolactic fermentation process in order to ensure stability from a microbiological point of view. In this second fermentation, malic acid is converted into l-lactic acid under controlled setups. However this process is not free from possible collateral effects that on some occasions produce off-flavors, wine quality loss and human health problems. In warm viticulture regions such as the south of Spain, the risk of suffering a deviation during the malolactic fermentation process increases due to the high must pH. This contributes to produce wines with high volatile acidity and biogenic amine values. This manuscript develops a new red winemaking methodology that consists of combining the use of two non-Saccharomyces yeast strains as an alternative to the traditional malolactic fermentation. In this method, malic acid is totally consumed by Schizosaccharomyces pombe, thus achieving the microbiological stabilization objective, while Lachancea thermotolerans produces lactic acid in order not to reduce and even increase the acidity of wines produced from low acidity musts. This technique reduces the risks inherent to the malolactic fermentation process when performed in warm regions. The result is more fruity wines that contain less acetic acid and biogenic amines than the traditional controls that have undergone the classical malolactic fermentation.
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影响因子：
4.1
作者：
Kapsopoulou, K;Kapaklis, A;Spyropoulos, H
通讯作者：
Spyropoulos, H
影响因子：
4.4
作者：
Contreras, A.;Hidalgo, C.;Varela, C.
通讯作者：
Varela, C.
影响因子：
5
作者：
Belda, Ignacio;Navascues, Eva;Benito, Santiago
通讯作者：
Benito, Santiago
影响因子：
5.3
作者：
Benito, S.;Palomero, F.;Suarez-Lepe, J. A.
通讯作者：
Suarez-Lepe, J. A.
影响因子：
3.3
作者：
Benito, S.;Palomero, F.;Suarez-Lepe, J. A.
通讯作者：
Suarez-Lepe, J. A.