Exceptional fermentation characteristics of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii
Exceptional fermentation characteristics of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii
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DOI：
10.1016/j.nbt.2008.10.001
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发表时间：
2009-04-01
影响因子：
5.4
通讯作者：
Lopandic, Ksenijo
中科院分区：
文献类型：
--
作者：
Gangl, Helmut;Batusic, Maria;Lopandic, Ksenijo
在本文中，我们描述了一些从奥地利葡萄园分离的新型天然酵母杂交品种（酿酒酵母x库德里亚夫扎伊酵母）的发酵特性，以及它们对葡萄酒香气谱的意义。以酿酒葡萄球菌、uvarus bayanus var. uvarum和kudriavzevii葡萄球菌进行比较。发酵在四种不同的温度下进行（14摄氏度，18摄氏度，22摄氏度和26摄氏度），在两种葡萄品种，Blauburger和Muskat Ottonell。杂交酵母的发酵过程比对照酵母的发酵过程更和谐。在任何温度下，发酵速率都在较高范围内，尤其是果糖发酵速率。此外，乙醇的产量显著。由杂交品种生产的葡萄酒的香气成分与亲本品种相似，但某些香气成分（取决于must）在杂交品种生产的葡萄酒中明显更集中。这些新的标准可能对酿酒有利。
In the present article we describe the fermentation characteristics of some novel, natural yeast hybrids (S. cerevisiae x S. kudriavzevii), isolated from Austrian vineyards, and their significance for the aroma spectra of wines they produced. S. cerevisiae, S. bayanus var. uvarum and S. kudriavzevii were used for comparison. Fermentation took place at four different temperatures (14 degrees C, 18 degrees C, 22 degrees C and 26 degrees C) in two grape must varieties, Blauburger and Muskat Ottonell. The fermentation performed by the hybrids occurred more harmoniously than that carried out by the reference yeasts. At any temperature the fermentation rate was in the upper range, especially that of fructose fermentation. Furthermore, the production of ethanol was remarkable. The aroma compositions of wines created by hybrids resemble those of the parental species, but certain aroma constituents (depending on the must) are significantly more concentrated in the hybrid-produced wines. These novel criteria may be advantageous for wine making.