Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc
Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc
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DOI：
10.1111/j.1755-0238.2008.00031.x
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发表时间：
2009-01-01
影响因子：
2.8
通讯作者：
Goddard, M. R.
中科院分区：
文献类型：
--
作者：
Anfang, N.;Brajkovich, M.;Goddard, M. R.
背景和目标：挥发性硫醇是一类酵母代谢产物，可为长相思，特别是新西兰的马尔伯勒风格添加香气/风味。虽然各种菌株的酿酒酵母是已知的释放这样的硫醇，有没有数据检查是否非酵母属物种的影响浓度的这些硫醇在wine.Methods和结果：我们筛选了各种新西兰葡萄酒酵母菌株，并发现一些能够释放3-巯基己-1-醇（3 MH）或3-巯基己基乙酸酯（3 MHA）。结果表明，与单一菌种发酵相比，以1：9的起始比例与特定的商业菌株和来自新西兰的克鲁维毕赤酵母（Pichia kluyveri）共发酵可显著提高长相思中3 MHA的含量。这种增加背后的机制尚不清楚。2这项研究的意义：允许对品种硫醇进行可预测操作的技术可能为酿酒师提供工具，以改变葡萄酒的风格，而无需使用转基因生物。
Background and Aims: Volatile varietal thiols are one class of yeast metabolite that add aroma/flavour to Sauvignon Blanc, particularly to the Marlborough style from New Zealand. While various strains of Saccharomyces cerevisiae are known to liberate such thiols, there are no data examining whether non-Saccharomyces species effect concentrations of these thiols in wine.Methods and Results: We screened a variety of New Zealand wine yeast isolates and found some that were able to liberate either 3-mercaptohexan-1-ol (3MH) or 3-mercaptohexyl acetate ( 3MHA). We show that co-fermentation with specific commercial strains and an isolate of Pichia kluyveri from New Zealand, at a 1: 9 starting ratio, significantly enhances the 3MHA concentrations in Sauvignon Blanc compared with single species ferments.Conclusions: Co-fermentation with this isolate of P. kluyveri may provide a means to elevate 3MHA concentrations in Sauvignon Blanc; the mechanism behind this increase is unknown.Significance of the Study: Techniques that allow the predictable manipulation of varietal thiols potentially provide tools for winemakers to alter wine style without the use of genetically modified organisms.