Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii
Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii
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DOI：
10.1016/j.ijfoodmicro.2006.10.047
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发表时间：
2007-05-01
影响因子：
5.4
通讯作者：
Querol, Amparo
中科院分区：
文献类型：
--
作者：
Gonzalez, Sara S.;Gallo, Luisa;Querol, Amparo
酵母对葡萄酒风味反应的影响至关重要。酿酒酵母属（Saccharomyces cerevisiae）主要负责酒精发酵。近年来，从葡萄酒中分离出的几种新型酵母菌被描述为酿酒酵母与库德里亚夫扎伊酵母的杂交酵母。我们分析了酵母在4种不同温度（14、18、22和32℃）下发酵对两种葡萄（Macabeo和Tempranillo）的影响，研究了酵母影响下挥发性化合物的产生、糖的同化和其他影响葡萄酒酒学特性的特性。杂交酵母在14、18和22℃的温度下表现得特别好，而酿酒酵母的商业菌株（T73）更适应更高的温度。在生产甘油、乙酸和苹果酸方面，杂交种表现出适度的行为；在生产芳香族化合物方面，杂交种更能生产高级醇。这些杂交种在发酵过程中所表现出的行为使我们得出结论，使用杂交种在酿酒中具有优势。(c) 2007 Elsevier B.V.版权所有
The effect of yeasts on wine flavor response is of primary importance. The genus Saccharomyces, and mainly the species Saccharomyces cerevisiae, is responsible for alcoholic fermentation. Recently, several novel yeast isolates from wines have been described as hybrid yeasts between S. cerevisiae x S. kudriavzevii. We have analyzed their influence on two grape musts (Macabeo and Tempranillo) in fermentations conducted at four different temperatures (14, 18, 22 and 32 degrees C) by studying volatile compound production, sugar assimilation and other characteristics influencing the enological properties of wine caused by the impact of yeast. Hybrid yeasts behave particularly well at 14, 18 and 22 degrees C and the commercial strain of S. cerevisiae (T73) is better adapted at higher temperatures. Regarding the production of glycerol, acetic acid and malic acid, the hybrids display moderate behavior and concerning aromatic compound production, they are greater producers of higher alcohols. The behavior displayed by these hybrids in the fermentations studied in this work leads us to conclude that the use of hybrid strains can constitute an advantage in wine making. (c) 2007 Elsevier B.V. All rights reserved.