Modern technology homogenizes enological traits of indigenous Saccharomyces cerevisiae strains associated with Msalais, a traditional wine in China
Modern technology homogenizes enological traits of indigenous Saccharomyces cerevisiae strains associated with Msalais, a traditional wine in China
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现代技术使与中国传统葡萄酒 Msalais 相关的本土酿酒酵母菌株的酿酒学特征均质化
DOI：
10.1007/s11274-017-2227-4
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发表时间：
2017-02
影响因子：
4.1
通讯作者：
julan Xue
中科院分区：
文献类型：
--
作者：
Lixia Zhu;julan Xue
在这项研究中，我们进行了一个中试规模的评价与Msalais，一种传统的中国葡萄酒，由一个独特的技术，煮沸葡萄汁自发发酵前生产的土著酿酒酵母菌株的葡萄酒学特性。通过对436株土传沙门氏菌的筛选，研究了我国土传沙门氏菌前10位菌株的技术特性和感官特性。在传统工艺车间（TCW）和现代工厂（MP）中测定了酿酒酵母菌株（Zhu等人，2016）。这些菌株的使用减少了6 - 15天的自发发酵期（Spo F），并导致TCW Msalais中的糖含量高于MP Msalais，酒精含量低于MP Msalais。感官评分的Msalais发酵的10个菌株高于与商业菌株cy3079生产的葡萄酒，不同的TCW发酵和显着不同的Spo F，但均匀的所有MP发酵。广泛筛选了四种菌株用于工业Msalais生产。我们的结论是，现代技术同质化的本土菌株的葡萄酒酿造特征，而传统工艺保持其葡萄酒酿造的多样性。在这两种方法的过程中驯化的一些菌株适用于工业Msalais生产。
In this study, we performed a pilot-scale evaluation of the enological characteristics of indigenous Saccharomyces cerevisiae strains associated with Msalais, a traditional Chinese wine produced by a unique technology of boiling grape juice prior to spontaneous fermentation. Technical and sensory characteristics of top ten indigenous strains previously identified by us by screening a collection of 436 indigenous S. cerevisiae strains (Zhu et al. 2016) were assayed in a traditional craft workshop (TCW) and a modern plant (MP). The use of these strains reduced the spontaneous fermentation (Spo F) period by 6-15 days, and resulted in higher sugar and lower alcohol content in TCW Msalais than in MP Msalais. Sensory scores of Msalais fermented by the ten strains were higher than those of wine produced with a commercial strain cy3079, varying in TCW fermentations and significantly different from Spo F, but homogenous for all MP fermentations. Four strains were extensively screened for use in industrial Msalais production. We conclude that modern technology homogenizes enological traits of indigenous strains while traditional craftsmanship maintains their enological diversity. Some strains domesticated in the course of both processes are suitable for industrial Msalais production.
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在中国将煮沸的葡萄汁发酵成传统Msalais葡萄酒的自然模型中，对本土酿酒酵母种群的基因型和表型变异的技术或起源的直接印记
影响因子：
3.2
作者：
Zhu;Li-Xia
通讯作者：
Li-Xia
影响因子：
5.3
作者：
B. Bovo;M. Carlot;F. Fontana;A. Lombardi;S. Soligo;A. Giacomini;V. Corich
通讯作者：
B. Bovo;M. Carlot;F. Fontana;A. Lombardi;S. Soligo;A. Giacomini;V. Corich
影响因子：
4.1
作者：
S. Orlić;Tanja Vojvoda;K. Babić;F. N. Arroyo-López;A. Jeromel;B. Kozina;L. Iacumin;G. Comi
通讯作者：
S. Orlić;Tanja Vojvoda;K. Babić;F. N. Arroyo-López;A. Jeromel;B. Kozina;L. Iacumin;G. Comi
影响因子：
2.3
作者：
Blanco, Pilar;Manuel Miras-Avalos, Jose;Orriols, Ignacio
通讯作者：
Orriols, Ignacio
DOI：
--
发表时间：
2015
期刊：
Science and Technology of Food Industry
影响因子：
--
作者：
Ye Ri-yin
通讯作者：
Ye Ri-yin