Physiological features of Schizosaccharomyces pombe of interest in making of white wines
Physiological features of Schizosaccharomyces pombe of interest in making of white wines
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DOI：
10.1007/s00217-012-1836-2
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发表时间：
2013-01-01
影响因子：
3.3
通讯作者：
Suarez-Lepe, J. A.
中科院分区：
文献类型：
--
作者：
Benito, S.;Palomero, F.;Suarez-Lepe, J. A.
本文研究了粟酒裂殖酵母938菌株在高苹果酸白色葡萄酒生产中作为单一发酵酵母的生理特性，以及与酿酒酵母Cru Blanc的混合发酵和顺序发酵。利用裂殖酵母诱导苹果醇可控发酵。现在正引起人们极大的兴趣。在整个发酵过程中，测定了葡萄汁的乙酸、苹果酸和柠檬酸浓度、相对密度和pH值。在Schizo.的所有发酵中。涉及粟酒酵母938时，几乎所有的苹果酸都被消耗，并产生中等浓度的乙酸。这些葡萄酒的尿素含量和酒精含量明显低于那些与Sacch。酿酒厂的白葡萄酒裂殖酸浓度显著高于裂殖酸。粟酒发酵不同的成品葡萄酒的感官特性差异很大。
This work studies the physiology of Schizosaccharomyces pombe strain 938 in the production of white wine with high malic acid levels as the sole fermentative yeast, as well as in mixed and sequential fermentations with Saccharomyces cerevisiae Cru Blanc. The induction of controlled maloalcoholic fermentation through the use of Schizosaccharomyces spp. is now being viewed with much interest. The acetic, malic and pyruvic acid concentrations, relative density and pH of the musts were measured over the entire fermentation period. In all fermentations in which Schizo. pombe 938 was involved, nearly all the malic acid was consumed and moderate acetic concentrations produced. The urea content and alcohol level of these wines were notably lower than in those made with Sacch. cerevisiae Cru Blanc alone. The pyruvic acid concentration was significantly higher in Schizo. pombe fermentations. The sensorial properties of the different final wines varied widely.