Non-conventional Yeast Species for Lowering Ethanol Content of Wines.
Non-conventional Yeast Species for Lowering Ethanol Content of Wines.
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DOI：
10.3389/fmicb.2016.00642
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发表时间：
2016
影响因子：
5.2
通讯作者：
Gonzalez R
中科院分区：
文献类型：
--
作者：
Ciani M;Morales P;Comitini F;Tronchoni J;Canonico L;Curiel JA;Oro L;Rodrigues AJ;Gonzalez R
葡萄中含糖量的上升，以及葡萄酒中酒精含量的增加，是影响当今葡萄酒酿造行业的一些主要挑战。在目前正在研究的几种替代解决方案中，在发酵过程中使用非常规酵母有望缓解这一问题。非酵母菌的葡萄酒酵母菌种类包括数量或种类，因此包含比酿酒酵母菌更广泛的生理多样性。事实上，目前对这些微生物的酿酒学兴趣最初是由它们对优质葡萄酒的感官复杂性的潜在积极贡献引发的，通过产生香气和其他感官活性化合物。这种多样性还涉及糖的乙醇产量，这是酿酒酵母最不变的代谢特征之一。本文综述了非酵母菌酵母的最新研究，旨在生产比纯酵母菌发酵剂更低酒精含量的葡萄酒。讨论的关键方面包括选择合适的酵母菌株（考虑到乙醇产量存在明显的种内多样性，如其他发酵特性所示），确定影响乙醇产量的关键环境参数（包括控制氧化条件的使用），以及通过顺序或同时接种酿酒酵母和非酵母菌发酵剂来管理混合发酵。在工业水平上，使用非酵母菌酵母来降低葡萄酒中的酒精含量的可行性将需要更好地了解这些替代酵母菌的代谢，以及葡萄发酵过程中不同酵母菌之间的相互作用。
Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine, are some of the main challenges affecting the winemaking industry nowadays. Among the several alternative solutions currently under study, the use of non-conventional yeasts during fermentation holds good promise for contributing to relieve this problem. Non-Saccharomyces wine yeast species comprise a high number or species, so encompassing a wider physiological diversity than Saccharomyces cerevisiae. Indeed, the current oenological interest of these microorganisms was initially triggered by their potential positive contribution to the sensorial complexity of quality wines, through the production of aroma and other sensory-active compounds. This diversity also involves ethanol yield on sugar, one of the most invariant metabolic traits of S. cerevisiae. This review gathers recent research on non-Saccharomyces yeasts, aiming to produce wines with lower alcohol content than those from pure Saccharomyces starters. Critical aspects discussed include the selection of suitable yeast strains (considering there is a noticeable intra-species diversity for ethanol yield, as shown for other fermentation traits), identification of key environmental parameters influencing ethanol yields (including the use of controlled oxygenation conditions), and managing mixed fermentations, by either the sequential or simultaneous inoculation of S. cerevisiae and non-Saccharomyces starter cultures. The feasibility, at the industrial level, of using non-Saccharomyces yeasts for reducing alcohol levels in wine will require an improved understanding of the metabolism of these alternative yeast species, as well as of the interactions between different yeast starters during the fermentation of grape must.